English warm meat pudding

(Recipe #37, pages 160 – 161)

Take 2 pounds of pure beef, remove all sinews, and chop it very fine together with a small onion. Then cream ¼ pound of butter and gradually stir in 8 whole eggs, a few spoonfuls of sour cream, lemon peel, a bit of pepper and allspice, an absolutely fresh herring cleaned and chopped very fine, 3 ounces of stale white bread (without the crust) moistened in cold water and squeezed, finely chopped mushrooms and morels, and the necessary salt. 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.


Scallops of veal (serves 8)

(Recipe #71, page 93)

Take a pound of veal (if veal is not available, beef will do) and ¼ pound of pork fat or refreshed suet and chop them together as fine as possible. Combine with ¼ pound of white bread without its crust squeezed with cold water, 2 egg yolks, and some salt and pepper; knead together vigorously and form into flat scallops the size of a silver dollar. Continue reading

To Cook Smoked Meat

(Recipe #52, page 88)

The meat should be well washed the evening before cooking; this is best done using a clean whiskbroom and a handful of wheat bran. Let the meat stand in water overnight to soften; the next day, wash it again, cover it with boiling water, place it on the stove, and boil it slowly without interruption for 3–4 hours. When it is done, standing for another ½ hour covered in the broth will make it milder and juicier. Continue reading

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.]