A fine apple soufflé

(Recipe #23, pages 166 – 167)

Ingredients: good cooking apples, preserves for filling them, ¼ pound of butter, ¼ pound of flour [a little less than 1 cup], ¼ pound [1/2 cup] of sugar, 6 eggs, ¼ quart [1 cup] of milk, and the peel of half a lemon. Continue reading

Apple pie

(Recipe #15, page 121)

Place a pie-crust rim around a deep dish, fill the dish with peeled, quartered apples and sprinkle layers generously with sugar and lemon peel or cinnamon. In springtime, if the apples are no longer tender and juicy, add a couple of cups of wine and lemon slices. Then place the crust on top and proceed as described in no. 9.

Note: This pie can also be made with plums or cherries.

Translated by David Green.

Roast goose

(Recipe #153, page 115)

If one has prepared the goose for roasting as in I, then stuff with an apple cut in four pieces. This can be mixed with raisins or currants or with dried and blanched plums. In some regions, the goose is stuffed with cooked chestnuts or with small potatoes and a little salt, or with forcemeat.

Then sew the goose shut and place it in the roasting pan. Salt it, add a little water, and cover tightly. Let cook until almost done. Then uncover and roast, basting often, occasionally adding a little boiling water to the pot.

The goose must roast until it is crispy, golden brown, but not too brown. The gravy should also have a light brown color.

To serve, remove the strings. Prepare the gravy as for a turkey.

Cooking time is 2-1/2 – 3 hours.

Roast duck

(Recipe #148, page 114)

The duck may be roasted stuffed or unstuffed. Use quartered apples and currants to stuff the duck, or better take finely chopped heart, lungs, liver, and stomach (with its membrane removed), adding creamed butter half the size of an egg, 2 eggs, ⅓ pound of wheat bread soaked in cold water and well pressed, nutmeg, and salt. Or following English practice fill the cavity with onions, sage, rue, and salt.

Translated by David Green.

To Fry Fresh Beef Sausage

(Recipe #49, page 88)

Since the casing is easily torn when the sausage is being fried, it is a good idea to put it first in a pot with almost boiling water for ¼ hour (it must not boil) to heat it thoroughly. Then heat butter on the stove until it begins to brown, place the sausage in very hot dish, and pour the butter over it. This is superb with applesauce, but it is also very good with potatoes and apples.

Translated by David Green.

To Fry Scrapple (German Panhas)

(Recipe #48, pages 87 – 88)

This economical and tasty dish for everyday meals can be made at any time, using either beef or pork, or even boiled soup meat or a tough roast (in which case a generous amount of pork fat should be chopped together with the meat). If scrapple is cooked long enough, it can be kept in an open container in a cool, well-ventilated place for up to 8 days in summer and 14 days in winter; it is therefore also recommended as a dish to have on hand as needed. Continue reading

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.

Potatoes and fresh pears

(Recipe #15, page 70)

This dish, following the instructions above, is best prepared with a small piece of lean pork already cooked until half done; otherwise use fat and butter.

The pears must be almost done before adding the boiled potatoes. Stir in some vinegar when serving, but do not let the potatoes become too mushy.

Instead of vinegar, a few sour apples can be added to the pears after the potatoes. Like all potato dishes of this sort, this dish must be not be overcooked. If no pork has been included, use whatever is available; some kind of vinegared meat is most appropriate.

Translated by David Green.

Potatoes and apples

(Recipe #14, page 70)

Parboil the potatoes briefly, then boil them in fresh salted water until done. Peel sour apples cut into quarters or slices, remove the core, and wash well. Add them to the potatoes along with butter.

After the potatoes and apples have become quite soft, mash them thoroughly together; if the puree is too dry, add milk and heat it through. Continue reading