Page:Meier - The Art of German Cooking and Baking.djvu/78




 * 8 raw mutton kidneys

1 small onion

Salt, white pepper

2 tbsps. of butter

Juice of 1 lemon

1 tbsp. of flour

18 champignons

⅛ cup of rice

Bouillon or water

1 tbsp. of butter

2 yolks of eggs

⅛ pt. gravy or broth from the meat

Preparation: The kidneys are sliced ⅛ inch thick. Butter, onions and sliced champignons are cooked; flour, gravy, salt and pepper are added. The sliced kidneys are put in and cooked slowly 15 minutes. Add lemon juice.

The ⅛ cup of rice is boiled until soft in bouillon or water to a thick mush, then the butter and finally the 2 yolks of eggs are stirred into it. A pudding-mold is buttered and strewn with roll crumbs, then put in a layer of rice and a layer of meat, alternately, until all is in; the last layer should be rice. Cover and cook in a steamer over a kettle of boiling water for 2 hours. After it is done, dump it on a hot platter and serve with Dutch gravy.


 * 2 lbs. of mutton, lean, without bones

1 large onion

⅛ lb. of butter

Salt, pepper

2 tbsps. of flour

¾ qt. bouillon or water

1 wineglass red wine

Preparation: The meat is cut into 1½ inch pieces. Butter stewed with onion and the pieces of meat are put in to cook 10 minutes. Add the flour and cook another few minutes, then add bouillon or water, salt and pepper and cook until well done. During the last 15 minutes, pour in the red wine and serve with a wreath of boiled rice. (Boil 1 cupful of rice in salt water until tender but retaining its firmness and add a piece of butter).


 * 1½ lbs. left-over mutton roast

1 onion, sliced

1½ lbs. sliced raw potatoes

Salt, pepper

Left-over gravy

1 small piece of butter

Preparation: The meat is cut into small thin slices, also the peeled potatoes. A casserole is buttered and filled with 1 layer of raw potatoes, 1 layer of meat, salt, pepper and sliced onion. Repeat twice, with potatoes for the last layer. Pour the gravy over, (if it is too thick, dilute with cream or milk) put