Page:Meier - The Art of German Cooking and Baking.djvu/56

 a little; then add 2 tablespoonfuls of flour, sprinkle with salt and pepper, let it cook 10 minutes.

Now pour in 1 cup of water, roast for 1½ hours, basting frequently. Strain the gravy and serve.


 * 5 lbs. of breast of veal

Salt

4 pepper-corns

2 cloves

1 bay-leaf

½ small onion

3 thin slices of lemon

3 tbsps. of flour

⅛ lb. of good butter, heaped

1 bottle of beer

Preparation: This breast of veal should be from the brisket end as the meat is thicker and it does not have as much bone and skin as a piece from the middle breast. It must be pounded and tied with a white string into a good shape. Then it is roasted in the butter to a nice brown color on all sides. When this is done, put the meat into another dish. Put the flour and sliced onion into the butter, cook them brown and add the beer; then add all the spices, put in the meat, cover, and bake in oven slowly for 2 hours, turn over occasionally and baste with gravy. If you do not like beer, use water. The gravy must not be too thin ; if it gets too thick, add more water or beer; strain it. Garnish the roast with slices of lemon.


 * 1 calf's head with brain and tongue

½ lb. of beef

⅛ lb. of veal

¼ lb. of raw ham

6 pepper-corns

2 bay-leaves

1 piece of tarragon

1 piece of carrot

1 piece of celery

1 piece of kohlrabi

½ of tomato

Salt

½ pt. red wine

⅛ lb. of butter

1 onion

⅛ lb. of flour

1 pinch of paprika

¼ pt. of Madeira

Juice of ¼ lemon

1 tsp. of sugar

4 hard boiled eggs cut into ⅛ths

1 piece of parsley root

Preparation: The calf's head is split in half, the brain and the tongue taken out and soaked in water. Take the skin off the calf's head, brush the skin in water until it is white, then boil it with the tongue until tender. Put in the split head bones, all the soupgreens, salt, pepper-corns, bay-leaf,