Page:Meier - The Art of German Cooking and Baking.djvu/66




 * 1 lb. of veal

1 tsp. of chopped onions

Salt, pepper

1½ tbsps. of butter

½ tbsp. of flour

½ cup of cream

Some water if necessary

2 tbsps. of white wine

Preparation: The meat is chopped and put into hot butter with onions. Cook and then add ½ tablespoonful of flour, salt, pepper and cream and boil slowly for 5 minutes. If it gets too thick, add more water or cream and the wine, if you wish. Serve on fresh wheat bread toast. This is a fine breakfast dish.


 * 1¼ lbs. of calf liver

¼ lb. of bacon

3 rolls

⅛ lb. of butter, good measure

4 eggs

Salt, pepper

1 pinch of nutmeg

½ onion

3 qts. of salt water or broth for cooking

2 cups of flour

Preparation: The liver and bacon are chopped very fine or ground twice. The rolls are grated and browned in butter. The onions are cut fine and cooked or fried to a light yellow in ½ tablespoonful of butter.

Mix well the crumbs, onion, eggs, salt, pepper, nutmeg, flour, liver and bacon, then cut out dumplings with a floured round wooden ladle as large as a medium sized potato. The salt water must boil, then put in the dumplings and cook for 10 minutes. Put them in a dish or platter and baste with browned butter in which some roll crumbs or onions are fried.

Try one dumpling first and if it does not stay whole, add more flour.

Sauerkraut will go well with this dish.


 * 2½ lbs. of calf's liver

½ lb. of bacon

Salt

1 pinch of pepper

1 tbsp. of flour

1 onion

1 cup of water

Flour for dipping

1 oz. of butter

Preparation: Liver is cut into ¼ inch strips and bacon in 3x4 inch slices. The bacon is fried light yellow, then put on a platter and kept hot. The liver is sprinkled with salt and