Page:Meier - The Art of German Cooking and Baking.djvu/51



The leg with the fricandeau, the fillet, loin and kidney roast.

The chump end of loin for chops, veal-cutlets from rib-piece, fillet.

The breast, neck, shoulder.

The thick rib-piece, neck.

The calves' feet, calf-bones, calf-tail, also lean meat.

Lungs, brain, sweetbreads, breast piece.


 * 6–8 lbs. leg of veal

⅛ lb. of bacon

⅛ lb. of butter

½ cup sweet or sour cream

Salt, pepper

1½ cups of water

2 tbsps. of flour

Preparation: The meat is pounded, boiling water poured over, i. e., scalded, which makes the meat white; let the water run off immediately. Sprinkle with salt and pepper and put into pan. Cut the bacon into thin slices and put it on the meat, add the butter and place into oven. Roast for 2 hours, basting frequently. About ½ hour before done, put the flour into the gravy and stew 5 minutes, then add water and put the cream on the leg in spoonfuls. When the roast is tender, put on platter and strain the gravy which must not be too thin. Remarks: If the roast has much stock, pour some off before adding flour, stand cold and let it jelly. Now cut it into slices and serve with slices of tenderloin. Veal roast may be utilized in various ways.


 * 1½ lbs. of veal roast

⅛ lb. of butter

⅛ lb. of sardines

1 tbsp. of capers

Some salt

Juice of ½ lemon

Left-over gravy

For the gravy, 1 tsp. of flour

Preparation: Put the roast into an earthen dish, heat the