Page:Meier - The Art of German Cooking and Baking.djvu/58

, then salted and peppered. Beat the egg well, dip the brains in and then in roll crumbs and fry in hot butter to a golden yellow.

Remarks: When the brains have been thus prepared, drip a few drops of lemon juice on and then bake, or, it may be served with lemon slices.


 * 2½ lbs. breast of veal (brisket)

2 qts. of water

¼ onion

4 pepper-corns

2 cloves

½ bay-leaf

Salt


 * 3 tbsps. of butter

2 tbsps. of flour and bouillon

2 yolks of eggs

1 wineglassful of white wine

Preparation: The meat is cut into nice pieces and the cartilage left on. Scald it for ½ minute and drain well. With the 2 qts. of water, onion, salt and spices, it is boiled until tender. Boil down the bouillon to ¾ of a quart so it is very strong. It requires 1 hour to cook the meat done.

Heat the butter, put in the flour and stew a little. Butter and flour must remain white, stir in the veal bouillon gradually that the gravy may become smooth. Then add the white wine and cook 1 minute, stir in the yolks of eggs and stop cooking. The meat, which has been kept hot, is put into the gravy and served. Rice cooked in water and bouillon is nice served with this. Place the meat in the middle of the platter and garnish with the rice.


 * 2¼ lbs. of veal

1 small onion

1 tbsp. of butter

1 pinch of pepper

1 tbsp. of flour

1 cup of water

Salt

Preparation: The meat is cut into 1½ inch squares. The onion is cut into small cubes and fried slightly in the butter, the meat is then added and stewed 10 minutes. Add the flour, salt and pepper and stew 5 minutes more. The water is then poured in and covered up. Stir it once in a while and let it cook until done, which will require about 1½ hours. Gulash must not be too juicy.