Page:Meier - The Art of German Cooking and Baking.djvu/55




 * 3 lbs. of veal loin with the kidney

Salt

1 pinch of pepper

⅛ lb. of butter or lard

1 tbsp. of flour

¼ cup of cream

½ cup of water Preparation: Pound the meat and sprinkle with salt and pepper. Cut the kidney off and if it is very fat, cut some of the fat off and render it to be used for frying or cooking. The roast is then put on and basted with hot butter or lard; the kidney is put in with the roast. Let it roast until well done and baste it frequently. Shortly before it is done, add flour to the gravy and then the cream. If there should be too little gravy, add more water and let it roast ¼ hour longer. Baste with the gravy several times and serve. The gravy must be strained, the kidney cut in slices and arranged around the roast for garnishing.


 * 3 lbs. frieandeau or cushion of veal

1 small piece of bacon for larding

⅛ lb. of butter

½ cup of cream

1 cup of water

1 tbsp. of flour

Preparation: The fricandeau, which is a choice piece of lean meat cut from the thickest part of the leg, is nicely trimmed, pounded and larded with bacon. It requires 1 to 1¼ hours to roast it. Prepare it just the same as directed in No. 9.


 * 3½ lbs. of breast of veal

⅛ lb. of butter for roasting

Salt, 1 pinch of pepper


 * ½ lb. of chopped beef or veal

½ lb. of chopped pork

1½ soaked rolls

1 tbsp. of butter

¼ tsp. of grated onion

2 eggs

Salt, 1 pinch of pepper

2 tsps. of finely chopped parsley

Juice of ¼ lemon

Preparation: The meat is pounded a little, washed, an incision is made between meat and bone and ¼ teaspoonful of salt rubbed in. The ingredients for the filling are mixed well and put into the cavity formed by the cut, then sewed up. The ⅛ lb. of butter is heated, the stuffed breast put in and roasted