Page:Meier - The Art of German Cooking and Baking.djvu/94

 same lard, add the flour, brown it, add water or bouillon, meat extract, if you have it, salt and pepper and cook. Pour this strained gravy over the sausage and serve-


 * ½ lb. lean pork

½ lb. fat pork from the loin

1 pinch of white pepper

2 casings of sheep intestines

Salt

Preparation: Meat and fat are chopped fine or ground 3 times, salted and peppered, filled into the casings and formed into lengths of sausages. You can improve the sausage by adding chopped truffles.


 * 1 lb. of sausages

2 whites of eggs

1 cup of grated rolls

Salt, drippings or butter

½ cup of flour

Preparation: The sausages are salted, dipped into white of egg, flour and bread crumbs and fried in hot drippings or butter to a nice brown color. They are nice with vegetables.

Remarks: You can prepare them like No. 26 and omit the bread crumbs.


 * 1 head of white cabbage

¾ lb. chopped pork

¾ lb. chopped beef

Salt

1 pinch of peppepepper [sic]

2 tbsps. of butter or drippings

2 eggs

Preparation: Remove the outer leaves and the core of the cabbage and boil until tender in salt water. Mix well the chopped pork and beef, butter, eggs, salt and pepper. Butter a pudding-mold, drain the salt water from the cabbage and put in layers of cabbage and meat; repeat 3 times until all is in, the cabbage being on top, then close the mold, put it in a steamer over a kettle of boiling water and boil for 2 hours. Dump on a dish or platter after draining off the broth.

For the Gravy: Stir 5 rolled crackers with 1 tablespoonful of butter, salt, pepper, add the broth and boil. If it gets too thick, add some bouillon or water; stir in 2 yolks of eggs and serve with the pie.

Remarks: For the filling you may take pork only and for gravy thickening use flour instead of crackers.