Page:Meier - The Art of German Cooking and Baking.djvu/89

 flour. Then it is fried in hot butter on both sides. These ham slices are nice to serve with vegetables.


 * 2–2½ lbs. of pork-fillet

⅛ lb. bacon for larding

Salt, pepper

1 tbsp. of flour

½ cup of sweet or sour cream

1 cup of water

2 tbsps. of butter or drippings

Preparation: The pork-fillets are pounded, the skin and most of the fat removed, then larded with bacon, salted and peppered. Put the fat which you cut off into a flat baking tin with some butter; into this heated lard and butter, put your fillets, baste often and let it roast in the oven 45 minutes to 1 hour. This depends on the size of the meat. 15 minutes before done, pour off some of the lard, stir in the flour to brown, then the water and gradually the cream, basting frequently. Strain the gravy and serve with the fillet.


 * 2 large fillets of 2½ lbs. or

4 small ones

⅛ lb. bacon for larding

Salt, pepper


 * ½ lb. chopped pork

½ lb. chopped veal

2 eggs

½ tbsp. of butter

½ tbsp. of lemon juice

1 tbsp. of capers

Salt

1 pinch of pepper

2 tbsps. of butter for frying

½ tbsp. of flour

¼ cup of sweet or sour cream

1 cup of water

Preparation: The skin and fat are removed from the fillets and these pounded flat. Chopped pork and veal, eggs, ½ tablespoonful of butter, lemon juice, capers, salt and pepper are mixed well. This stuffing is placed between two fillets and these are then tied together with string or fastened together with toothpicks. If there are four fillets, put ½ of the stuffing on two and place the other two on top, then put bacon strips on top and fry them like No. 15, 1 to 1½ hours. Strain the gravy and serve with the fillets. This makes a very fine dish.