Otter in fine herbs

(Recipe #6, page 149)

Prepare the otter and let it stand overnight as described above. Then take a few shallots or another onion, a bit of garlic, some parsley, 1 ounce of capers, 4 anchovies, a little thyme and basil, mince them all, stew them in a casserole with 4 tablespoons of olive oil, add the pieces of otter and stew them, turning once, then pour a glass of white wine over them. Continue reading

Pickled mackerel

(Recipe #73, pages 141 – 142)

Prepare and boil the fish as in the preceding recipe, but use equal parts of water and vinegar with the herbs listed. When it is done, remove it from the broth and replace it when the broth has cooled. Any kind of fish left to cool in the broth sacrifices some flavor.

To serve, place the fish on a platter garnished with parsley sprigs and pass olive oil, vinegar, pepper, and mustard on the side, or serve it with unpeeled potatoes and butter.

Translated by David Green.

Boiled mackerel

(Recipe #72, page 141)

The mackerel is a delicate, fatty fish. It should be gutted as closely as possible to the head, washed, and placed for an hour in heavily salted water with a generous admixture of vinegar. Mackerel may be cooked whole or cut into pieces. If cooked whole, place it curled on a platter and pour hot vinegar over it. Continue reading

Tasty forcemeat pâté

(Recipe #6, pages 119 – 120)

Make a puff pastry or piecrust using 1½ pounds of flour. Make a forcemeat using 1 pound each of beef, veal, pork, and pork fat (if the pork is fatty, omit the pork fat), all minced very fine with the necessary salt. Mix thoroughly with 8 eggs beaten until foamy, nutmeg, white pepper, a large grated onion sautéed in butter, finely minced tarragon, basil, and lemon balm, 4–5 ounces of zwieback crumbs, and a few cups of wine or water.

Line a springform pan to the top with rolled-out pastry as described in no. 4 and pack the forcemeat into it, cover with a top crust and rim, decorate the top, and brush the pâté with egg. Make an opening in the center and bake for 1½ hours; serve with a sauce of capers, oysters, or morels, or a good brown meat sauce.

Translated by David Green.


Strassburg goose-liver pâté — no. 2

(Recipe #3, pages 118 – 119)

Finely mince 1 pound of veal, ½ pound of pork fat, and half a goose liver; add a slice of white bread soaked in white wine, ¼ pound of anchovies, 1–2 ounces of capers, the peel of a lemon, a handful of shallots sautéed in butter, truffles, cloves, thyme, and basil, all finely minced and well mixed. Prepare a mold as in the preceding recipe and spread the dough in it; place half the forcemeat on the dough, followed by 1½ sliced goose livers, truffles, and the rest of the forcemeat. Seal the pâté and bake it as in the preceding recipe.

Translated by David Green.

Baked ham Mecklenburg style

(Recipe #109, page 104)

Thoroughly rinse and dry a smoked ham as described in the preceding recipe. Roll out bread dough (not too thin) in the shape of a ham but twice as large; scatter fresh or dried herbs like thyme, marjoram, tarragon, lemon balm, chives, and basil over the dough, place the ham on it, and wrap the dough around it so that nothing protrudes. Then sprinkle flour on a baking sheet, place the ham on it, and bake for 2–3 hours, depending on size.

Note: A ham that has been cut into can be kept in the crust for further use.

Translated by David Green.

Ragout of boiled or roasted mutton

(Recipe #95, page 98)

Slice some onions and soften them in butter or good fat (but not mutton fat), brown some flour in the butter, gradually add a little boiling water, stirring constantly, and also a little brown gravy if available. Season it with tarragon and basil, pepper, cloves, 1–2 bay leaves, the necessary amount of salt, and some vinegar. Also add, if available, a half to a whole tablespoon of thick sour cream and peeled and sliced pickles.

Let the gravy cook slowly covered; stew the boiled meat, cut into pieces of appropriate size, thoroughly in the gravy; roasted mutton should only be heated in it. If any of the herbs mentioned are not available, they can be omitted without detriment.

Translated by David Green.

Lamb fricassee with capers and anchovies

(Recipe #94, pages 97 – 98)

Cut the meat into small square pieces, wash them, and put them in foaming butter with a few cloves, bay leaves, whole onions, mace, and basil, simmer them for a while, add some boiling water and salt, and simmer slowly covered.

After an hour, when the meat is almost done, add flour that has been sweated without browning, seeded lemon slices, capers, and some wine. Stir in a few finely chopped anchovies just before serving, because cooking impairs their flavor. The fricassee can also be made perfectly well without capers and anchovies, which many actually prefer.

Translated by David Green.

Stewed leg of mutton

(Recipe #89, pages 96 – 97)

Set a leg of mutton that is not too fresh and has been well pounded (see above) on the stove with water and Weißbier [wheat beer] (which must not be bitter), skim it, add cloves, peppercorns, 3 bay leaves, a few whole onions, and a bundle of fresh herbs such as tarragon, grape leaves, marjoram, and basil; stew slowly tightly covered for 2 hours. Continue reading