Page:Meier - The Art of German Cooking and Baking.djvu/62

 sprinkled with salt and paprika and dipped into well beaten egg. The butter is heated and the meat fried brown on both sides, then put on a hot platter. The ¼ tablespoonful of flour stirred into the butter and ¾ cup of water added with ½ teaspoonful of meat extract and salt, if necessary, then boiled and poured over the meat.

The hard boiled eggs are chopped fine, the whites separate from the yolks. The sardines are drained and cut into halves lengthwise, then rolled up. Now arrange your dish neatly, little heaps of beets, onions, pickle, white and yolk of egg, lemon slices on each cutlet. The rolled sardines in the middle of the lemon slice, heaps of the rest around each and the capers singly in between. Should be prepared quickly but appetizingly.


 * 2½ lbs. of veal from the leg

⅛ lb. of butter

Salt, pepper

1 kohlrabi, cut into dainty pieces

½ carrot, cut into dainty pieces

½ parsley root, cut into dainty pieces

⅛ celery root, cut into dainty pieces

10 small pieces of cauliflower

½ pt. of white wine.

1 cup of water

2 tbsps. of flour.

Preparation: The meat is cut into slices ¾ inch thick, salted and peppered, then fried light brown on both sides in the heated butter and placed on a platter.

For the gravy stir 3 tablespoonfuls of flour into the butter and brown, then add water and wine, the vegetables and salt. The vegetables must be cooked very tender, then put in the veal schnitzel or cutlets and cook slowly for 30 minutes. The whole, schnitzel, gravy, and vegetables, is served in one dish. It makes a fine dish. The gravy must not be thick.


 * 2½ lbs. of veal

⅛ lb. of butter

1 pinch of white pepper

¼ cup of water

Salt

Preparation: The steak must not be cut too thick. Remove the skin from the steak and pound it well, then fry it in the butter on medium fire for 14 hour, turning and basting it several times. Serve it on a hot platter and sprinkle with salt and pepper and put a little fresh butter over the whole.