Fried whole carp

(Recipe #23, page 131)

Scale and wash the carp; to gut it, slit the back rather than the belly, salt it, and dry it out after an hour. Turn it in egg and breadcrumbs and fry it in a shallow pan in foaming butter or lard until golden brown. Serve hot. Do not cover the pan while frying the fish, which would soften the flesh; that will also happen if the fish is not brought to the table immediately.

Translated by David Green.

Strassburg goose-liver pâté — no. 1

(Recipe #2, page 118)

This recipe requires 2 goose livers, which must be washed with milk; no water must touch them.

Finely chop together 3 pounds of veal from which all traces of skin have been removed, a handful of shallots, the yellow peel of 4 lemons, 10 to 12 freshened anchovies, and a handful of capers. Add a handful of whole capers, a handful of fine white breadcrumbs, ground spices, and enough good white wine to produce a smooth dough. Continue reading

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.

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

Meatballs from roast or boiled meat remnants

(Recipe #39, page 85)

Take leftover meat (roast meat is best), mince it quite fine with an onion or parsley, mix in a few eggs, salt, a bit of cloves or nutmeg, some breadcrumbs made from white bread without the crust, grated and browned lightly in butter, along with any leftover meat broth or gravy. Make dumplings the size of an egg, dredge them with the toasted and grated bread crusts, and fry them in butter until they begin to brown. If boiled ham is available, it can be chopped into the meat, and less butter can be used.

Note: If white bread is unavailable, use a few grated cold boiled potatoes.

Translated by David Green.

Tongue cutlets (a tasty side dish)

(Recipe #33, page 84)

Boil the tongue until very tender, skin it, and cut it into ½ inch thick slices, cutting the larger pieces in half. Then beat 1 egg with 2–3 tablespoons of water, to which some lemon juice should be added, add some nutmeg and finely ground salt if the tongue is not salty enough, dip the slices into the egg mixture, then dredge them in white breadcrumbs and fry them in lightly browned butter in an open pan until they are crisp and yellowish brown.

Translated by David Green.