Sauce for cauliflower

(Recipe #67, page 66)

Mix 2 egg yolks, 1 teaspoon of cornstarch, 1 cup of sweet cream, ½ cup of milk, a knob of butter, nutmeg, and 2 tablespoons of the liquid from the cauliflower. Put on the stove and stir until the sauce thickens, remove it from the heat, and pour it over the cauliflower.

Translated by David Green.

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A different way of cooking lentils

(Recipe #66, page 66)

After carefully picking over the lentils and washing them, boil them until completely soft. Then pour off all the water and add meat stock along with sliced leeks and celery; cook for a good while longer and thicken the stock with a roux of flour and plenty of fat.

Or drain the lentils after they have boiled for an hour and then boil them with fresh water until quite soft. Cut a piece of bacon and a lot of onions into slices, fry in butter until the butter begins to foam, add from 1 to 3 tablespoons of flour (depending on the quantity of lentils) and brown lightly, stir in meat stock to make a thick sauce, add vinegar, salt, and pepper, pour over the lentils, cook them until done in the sauce.

Translated by David Green.

White beans

(Recipe #64, page 65)

Boil like peas until soft; drain twice, but do not pass through a sieve. After the second boiling, stir in good fat and just before serving stir in salt and some vinegar. Do not let them become too dry as they cook; they are actually eaten with a spoon.

Or don’t add either fat or vinegar during cooking; drain the beans and serve with bacon or onion sauce, or butter and vinegar.

Accompaniment: boiled ham, roast or braised beef, fried liver, bratwurst, pork roulades, sour sausages, calf’s head brawn.

Translated by David Green.

Dried yellow peas

(Recipe #63, page 65)

Treat the peas just as in the recipe for pea soup; after draining, cook them briefly in court-bouillon along with the necessary fat, add salt, pass through a strainer, bring to a boil again, heap them in a bowl, smooth the surface, cover with onions browned in butter, and surround with fried strips of white bread.

Cooking time 2 hours.

Accompaniment: salt pork of all kinds and freshened herring.

Translated by David Green.

Dried string beans

(Recipe #62, page 65)

Wash the beans in hot water and set them on the stove in boiling water. When they have boiled for ½ hour, drain them and boil them in fresh water for another ½ hour, then cook them until soft in boiling water with butter or fat. Later add salt, some cornstarch or potato flour and chopped parsley; serve with a small bowl of potatoes. A few potatoes can also be added before the beans are totally soft and be cooked soft with the beans.

Side dishes: smoked or salted meat, bratwurst, ham, cutlets, soaked herring.

Translated by David Green.

Dried princess beans

(Recipe #61, pages 64 – 65)

Wash these beans (which should not have been dried too thoroughly) with hot water; do not leave them to soak overnight. Place them on the stove in gently boiling water for ½ hour. Pour off the water and add enough boiling water to come at least a handbreadth above the beans; boil them continuously, well covered, until they become soft, changing the water once more. This should take only 1½ hours.

Add the requisite salt prior to the final half hour of cooking. Drain them in a colander and stew them with fresh green beans or sauce them with a sour egg sauce. If the water is not soft, add a little baking soda to the first pot of water before adding the beans.

Side dishes as for fresh beans.

Translated by David Green.

Pickled string beans

(Recipe #59, page 64)

Prepare beans as described in no. 1, pressing out as much liquid as possible. Cook until tender in court-bouillon with water, salt, and equal parts of suet and lard. Then add white beans cooked very soft along with their briefly reduced creamy liquid and stir together, or else arrange the white beans as a wreath around the green beans (which need to be with butter first). Instead of the white beans, a few small potatoes can also be cooked on top of the green beans, and a grated raw potato stirred in, as in the preparation of sauerkraut. Continue reading

Beans

(Recipe #58, page 64)

First wash the beans clean, then steam butter and onions a bit and add the beans with a little chopped parsley. Steam the beans until tender, sprinkle with a spoonful of flour, followed by some salt and pepper, fill the dish with meat stock or water, and let the beans cook a bit more.

Translated by David Green.

[Note: Beans = Bohnen, nothing more, nothing less. No better definition of the type beans to be cooked.]