Ragout of soup meat or roast

(Recipe #47, page 87)

Cut the meat into small pieces, lightly brown some butter or drippings, lightly brown 1–2 sliced onions in it along with 1–2 tablespoons of flour, depending on the amount being cooked, add bouillon or water with gravy from the roast, some pepper, and cloves or allspice, 2–4 bay leaves, and some thin slices of pickle. Simmer until the pickles are soft, then let the meat stew a bit in the gravy, which must be very smooth. If you want a sweeter gravy, stir in ½ tablespoon of syrup or pear honey.

Note: If a roast is to be used for the ragout, make the gravy, cook the pickles in it, and only then add the meat. Heat it gradually without letting it boil, since boiling will make roasted meat tough.

Translated by David Green.

Leftover soup meat stewed with apples

(Recipe #45, page 87)

Cut soup meat into thin slices, place the fatty pieces on the bottom of a small kettle with the rest on top, sprinkle some salt and cloves over it, and simmer covered for a short time. Meanwhile peel, core, and slice sour apples and put them on top of the meat; pour a few tablespoons of water in from the side, cook until the apples are done, and serve the meat without stirring.

Translated by David Green.

Leftover soup meat with onions

(Recipe #44, page 87)

Cut the meat with its fat into thick slices, dissolve the necessary amount of salt in water, sprinkle it over the meat, and turn the meat once, allowing the brine to soak in. Meanwhile heat butter or fat in a pan and cook plenty of minced onions in it until they begin to brown.

Place the meat on top of the onions and cook covered until the meat also begins to brown, turning once. Place the meat on a serving dish and quickly make a roux in the pan with a little flour. Stir in some bouillon or water to make a scant, creamy gravy, and pour it boiling over the meat.

Translated by David Green.

Hash instead of sausage

(Recipe #43, pages 86 – 87)

Boil a somewhat fatty chunk of beef in salted water until tender, skimming well; reserve the bouillon. Remove all the bones and chop the meat quite small. At the same time, blanch ¼ pound of rice for each 1½ pounds of meat, cook it in the beef bouillon until soft and thick, brown some butter lightly, stir in the meat, rice, ground allspice, nutmeg, and any additional salt that may be needed; sauté thoroughly and serve very hot. Continue reading

Salad with leftover soup meat

(Recipe #42, page 86)

Preparation of this salad is described in the section on salads; it can be served alongside all kinds of green salads and potato dishes as well as by itself.

Translated by David Green.

[Note: Once we have the section on salads uploaded, we will link to the appropriate page.]

Stewed soup meat served with potatoes after the meat

(Recipe #41, page 86)

Set the soup meat on the stove a bit earlier than usual; after it has become tender, cut it into small chunks. Then heat butter until it begins to brown and lightly brown finely diced onions in the butter, being careful that they don’t acquire a burnt taste.

Then add flour, brown it also, constantly stirring, and stir in soup stock to make a rich and velvety gravy. Season the gravy with a few whole cloves, bay leaves, and a bit of pepper—not too much. Add any necessary salt and stew the meat in the gravy for ½ hour over gentle heat; add a bit of vinegar when serving.

Translated by David Green.

Braised roulades

(Recipe #40, pages 85 – 86)

Pound a piece of beef from the round, which should not be too fresh, cut it into lengthwise slices, pound them with a mallet (not the side of a knife), sprinkle them sparingly with a mixture of finely ground salt, allspice, and some mace or alternatively with some ground juniper berries. Place a thin slice of pork fat on each, roll them into tight roulades, tie them with twine, and dust them with flour. Continue reading

Meatballs from roast or boiled meat remnants

(Recipe #39, page 85)

Take leftover meat (roast meat is best), mince it quite fine with an onion or parsley, mix in a few eggs, salt, a bit of cloves or nutmeg, some breadcrumbs made from white bread without the crust, grated and browned lightly in butter, along with any leftover meat broth or gravy. Make dumplings the size of an egg, dredge them with the toasted and grated bread crusts, and fry them in butter until they begin to brown. If boiled ham is available, it can be chopped into the meat, and less butter can be used.

Note: If white bread is unavailable, use a few grated cold boiled potatoes.

Translated by David Green.

Stewed meatloaf

(Recipe #38, page 85)

Follow the directions for no. 1 or no. 2. When the loaf has begun to brown in plenty of butter, pour in enough boiling water to barely half cover it, add a few lemon slices, 1 parsley root, and 2 pieces of dried mace to the gravy, and simmer the meatloaf for ½ hour tightly covered. Then add some fine zwieback crumbs to the gravy, let it cook thoroughly, and stir in an egg yolk. Continue reading