Page:Meier - The Art of German Cooking and Baking.djvu/91




 * 1¾ lbs. pork kidneys

Salt, pepper

1½ tbsps. of flour

⅛ lb. of butter

1 pt. of bouillon

1½ tbsps. of vinegar

Preparation: The kidneys are cut crosswise into ¼ inch slices and fried in the hot butter 1 minute. Salt and pepper, stir in the flour, cook another minute and pour in bouillon and vinegar and cook 1 to 2 minutes more, stirring constantly. Have a good hot fire. The kidneys are tender when they do not look red any longer. If they cook too long, they get hard. Serve at once.


 * 2 lbs. of lean pork

1½ tbsps. of butter or lard

Salt, pepper

½ onion

2 cloves

1 bay-leaf

1½ tbsps. of vinegar or

1 wineglassful of red wine

3 tbsps. of flour

Some water or bouillon

½ cup of pig's blood if you can get it

Preparation: The meat is cut into 2½ inch squares. The butter and flour is browned, then bouillon or water, onion slices, spices and salt added and cooked a few minutes. Put in the meat and cook slowly ½ hour. Add the vinegar or red wine and continue to cook slowly until done, which will require ½ to 1 hour. Put the ragout in a warm dish and stir the blood into the gravy, strain and pour over the meat.

Remarks: You may omit the blood.


 * 1 lb. chopped pork

1 lb. chopped veal

1 lb. chopped beef

2 tbsps. of butter

3 eggs

2 soaked rolls

Juice of ½ lemon

1 tbsp. of capers

Salt

1 pinch of pepper

⅛ lb. of butter or lard for frying

½ tbsp. of flour

1 cup of water

1 cup of roll crumbs

Preparation: All t)he meat must be chopped very fine and mixed well with the roll from which the water has been well drained, eggs, 2 tablespoonfuls of butter, lemon juice, capers, salt, pepper, and 1 teaspoonful of grated onion. It is shaped into an oblong loaf and strewn with roll crumbs. The butter or lard is heated, the loaf of meat put in and baked in the oven one hour, basting frequently. Take out the mock-rabbit