Another recipe (for ragout of leftover roast veal)

(Recipe #86, page 96)

Brown a few sliced onions lightly in a generous amount of butter or fat from the roast, add a large spoonful of flour and stir until it has browned, then add some water and white vinegar, a few bay leaves, some allspice, sliced pickles, sugar, and salt, and finally cut-up pieces of the roast; include the bones, also chopped into pieces.

Cooking time ½–¾ hour.

Translated by David Green.

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Ragout of leftover roast veal

(Recipe #85, pages 95 – 96)

Sweat 1–2 finely sliced onions in butter or fat from the roast until they begin to brown, then brown a spoonful of flour and add a few cups of water, broth from the roast, diced pickles, pepper, and salt. When the pickles are soft, heat slices of the leftover roast in the pan. As already noted, overcooking will make the meat tough.

Translated by David Green.

Diced roast veal with raisins

(Recipe #84, page 95)

Cut roast veal into small dice, heat butter and make a roux with some white bread crumbs or flour, add bouillon or water, broth from the roast, 1 glass of wine, some lemon peel, mace, and salt, plus a large quantity of raisins. Cook the sauce until the raisins are soft and then warm the meat in it.

Translated by David Green.

Meatballs of leftover veal cooked in lard

(Recipe #83, page 95)

Finely dice cooked veal, make a roux of butter and flour, with some bouillon or water (not too much, since the gravy must be thick) with salt and lemon peel, and stir in an egg yolk. Cook the meat thoroughly in the sauce and set it out on a platter to cool. Then beat an egg with a bit of salt and mix it with a large quantity of zwieback crumbs. Form the cooled meat mixture into small balls, bread them with the zwieback, fry them until they are light brown, and serve.

Garnish the dish with sprigs of parsley previously fried in lard.

Translated by David Green.

Kidney slices

(Recipe #82, page 95)

Chop the fried kidney and its fat along with a bit of ham (if available), some roasted veal, and parsley; mix with an egg plus 1–2 egg yolks, a few tablespoons of thick sweet cream, the necessary salt, some lemon peel and mace or nutmeg and a little crumbled zwieback. Then moisten slices of white bread in milk and 1–2 eggs, spread them thickly with this mixture, smooth the surface, score the slices crosswise, and sprinkle them with fine bread or zwieback crumbs.

When this has been done, heat butter, brown the underside of the slices in it, then lay them in the butter for a few minutes on the other side. For dessert sprinkle the kidney toasts with sugar; to accompany vegetables, serve them without sugar.

Translated by David Green.

Fried liver as a side dish

(Recipe #80, page 95)

Cut the liver of a newly slaughtered calf into slices half the thickness of a finger, removing any membrane and veins. Dip in eggs, nutmeg, and a little salt, bread with zwieback crumbs or dredge with flour, and fry uncovered lightly and quickly in plenty of butter until the interior is quite tender and the outside crisp. Frying too long makes the liver dry and hard.

Translated by David Green.

Fried liver with gravy

(Recipe #79, pages 94 – 95)

Wash the fresh liver, remove its membrane and sinews, cut it into finger-length slices, optionally sprinkle it with some pepper and a very little salt, dredge it in flour, and fry it carefully for about 10 minutes in heated butter and fat or butter and pork fat, turning once. Frying too long will make the liver dry; it is done as soon a no blood emerges when pierced with a fork. Rapidly pour 2 cups of cold water into the pan, cover it quickly, let it stew for a few minutes, and serve it at once in its gravy.

A few fresh crushed juniper berries may be added to the hot butter; they impart a pleasant flavor to the liver.

Translated by David Green.

Liver ragout with herbs (a Saxon recipe)

(Recipe #78, page 94)

Wash the very fresh liver, remove any membrane, and cut it in strips. Sweat some chopped shallots, chives, thyme, tarragon, and parsley in butter, add the liver and salt, and stew the liver until tender. Then add white breadcrumbs, nutmeg and allspice, 2 cups of bouillon, an equal amount of wine, and cook thoroughly to blend the ingredients.

Translated by David Green.

Stewed liver

(Recipe #77, page 94)

The fresher calves’ liver is the better. It must be absolutely fresh when used, since after just one hot day it is unwholesome.

Wash the fresh liver, remove any membrane, and lard it: roll a large number of short strips of pork fat in a mixture of salt, pepper, and allspice, then make slits in the liver with a sharp knife and insert the lardons. Heat a generous amount of butter until it begins to brown and stew the liver in it, covered, for ¼ hour; then cover it halfway with boiling water, add half a plateful of minced onions, 2 bay leaves, and some more salt, allspice, and butter. Continue reading