Page:Meier - The Art of German Cooking and Baking.djvu/54




 * 1 lb. veal roast

3 yolks of eggs

1 tbsp. of flour

2 tsps. of salt

Some pepper

1 tsp. of mustard

¼ qt. of milk

½ tbsp. of butter

4 mustard pickles

2 tbsps. of pearl onions

3 tbsps. of wine vinegar

Preparation: Milk, flour, yolks of eggs, salt, pepper, vinegar, and butter are stirred to a gravy and brought to boil. It requires 10 minutes time till the gravy is thick and smooth. Veal roast and pickles are cut into thin slices. Meat, pickles and onions are put into layers in a dish and between each two layers a few spoonfuls of gravy, concluding with gravy over the top.

Three hard boiled eggs quartered and placed on or around the salad makes it look nice.


 * 6–7 lbs. of veal saddle

Some salt

1 pinch of pepper

¼ lb. of bacon

1 cup of cream

2½ tbsps. of flour

¼ cup of butter, or good roast drippings

Preparation: The saddle of veal is well prepared by the butcher so it will lie flat in the pan. Skin and scald the veal and lard it with bacon, then sprinkle with salt and pepper and put into the pan. Heat the butter, pour it over the meat and set it into a medium hot oven. Pour a little water over once in a while so the butter does not get too brown; the roast must be basted every 10 minutes to make it juicy. It requires 1 or 1½ hours roasting to make it tender. One-quarter of an hour before done put in the flour and cream. The gravy must be strained before serving. The kidneys may be removed, cut into thin slices, arranged around the roast with the pieces overlapping each other like scales.

Remarks: The gravy may be prepared in various ways. Instead of cream take ¼ cup of Madeira or red wine and cut truffles into thin slices and put into the gravy.

Another way is to take cream' and champignons and lemon juice.

The left-over roast may be utilized for ragout, gulash, fricassee, meat dumplings or in a pudding made of roast and potatoes. The bones are split and used to make bouillon.