Page:Meier - The Art of German Cooking and Baking.djvu/80




 * ½ lb. fresh butter

¼ lb. lard

¾ lb. of flour

2 tbsps. of brandy

1½ glasses water

Preparation: The meat is cut into pieces the size of cutlets, boiled until tender in 1 qt. of water, celery root, 2 small onions, salt. Cook 3 tablespoonfuls of butter and flour and add veal bouillon; then add lemon juice, salt and pepper, if necessary, boil a few minutes, but do not let the gravy get thick.

The Paste: Butter and lard must be very cold. You may omit the lard and use more butter instead if you wish. Both are cut into the flour, the very cold water and brandy poured in and then stirred to a light paste and rolled out on a well floured board. The butter must be visible all through the paste. Do not knead much. Roll out, line a baking-dish with half of the paste, then put in layers of meat, oysters, then sliced champignons, chopped parsley,, the gravy poured over the whole and then covered up with the other half of the paste in which make a few cuts, finish off the edge and bake in medium hot oven 1 to 1½ hours.

Remarks: Leave some of the gravy, mix with oyster liquor and the juice of ½ lemon and serve with the pie.

The preparation of this pie is just the same as in No. 25, but instead of oysters and champignons, take raw, very thinly sliced potatoes.


 * 6 lbs. of lamb quarter

Salt, pepper

½ lb. of butter

½ pt. sour or sweet cream

2 tbsps. of lemon juice

1 cup of water

1 tbsp. of flour

Preparation: The lamb meat must be two days old. It is pounded, salted, peppered and put into the oven with the cup of water. After 10 minutes the browned butter is poured hot over the meat. Baste frequently, gradually adding the cream and lemon juice, and roast for 1½ to 2 hours.

For the gravy, stir into the butter some flour and a little water and cook (if necessary) a while longer. Serve the gravy with the roast after straining.