Page:Meier - The Art of German Cooking and Baking.djvu/49




 * ¼ lb. finely chopped veal

¼ lb. finely chopped pork

1 roll, soaked and the water pressed out

Some grated onion, salt, pepper

1 tbsp. of finely chopped champignons

1 tsp. of finely chopped truffles.

1 egg

Mix this all very well and form small dumplings, then put them into boiling hot salt water or bouillon and cook for 10 minutes slowly, or fry in butter light brown and place them around the tongue ragout.

The plates and the platter on which they are served must be hot.

Remarks: This is a fine dish for parties.


 * ½ lb. veal

½ lb. pork

1 lb. beef

2 tsps. molasses

1 large stalk celery

3 large onions

1 tbsp. lard

1 tbsp. flour

Preparation: Cut the meat in cubes; put the lard and flour in pan and brown ; add meat and put enough water on to cover it; add the molasses and cook slowly for 1 hour.

Cut the stalk of celery in small pieces and add them to the meat. Cut the onions fine and fry them light brown in a little butter; add to the rest and boil slowly another half hour. Serve with plain Chinese sauce.