Page:Meier - The Art of German Cooking and Baking.djvu/93

 This will make a fine cold supper or lunch. Serve a cold mustard gravy with it.

Remarks: The bouillon, after being boiled down considerably, may be used for aspic or head cheese.


 * 3 lbs. salted pork ribs

1 lb. sauerkraut

¼ lb. butter

1 pinch of sugar

6 large, peeled and sliced apples

½ bottle of white wine


 * ¼ lb. chopped pork

¼ lb. chopped veal

1 egg

Salt, pepper

1 tbsp. of butter

¼ tbsp. of grated onion

Preparation: The pork ribs which have been salted for several days are cut into pieces, washed, dried and fried on both sides in hot butter, then put into a pot, the sauerkraut on top. (If the sauerkraut is too sour, soak it in water and drain). Add ¼ lb. of butter, apples, white wine and sugar, cover and cook slowly for 2 hours. When it gets too dry, pour in some water.

The Meat Dumplings: The chopped pork and veal, soaked roll, egg, 1 tablespoonful of butter and onion are mixed well. Shape into dumplings and fry well done in the butter in which you fried the ribs.

Arrange the sauerkraut in the middle of the platter, the ribs around it and the dumplings piled on top in a heap. Then serve. If you cannot get wine, omit it.


 * 2½ lbs. marbled pork

Salt

½ tsp. of cloves

½ tsp. of thyme

½ tsp. of white pepper

Preparation: The meat is ground three times or chopped very fine, then mixed well with the spices, filled into casings made from hog intestines and fried while fresh.


 * 2½ lbs. of sausage

2 tbsps. of lard

1 small onion

Salt, pepper

1 cup of bouillon or water

½ tsp. of meat extract

1 tbsp. of flour

Preparation: The sausage is fried slowly in the hot lard until brown, then take it out and put the sliced onion into the