Fried otter

(Recipe #5, pages 148 – 149)

Cut the otter in pieces, remove the head, and let the pieces stand overnight with all kinds of herbs, diced carrots, onions, garlic, a few bay leaves, salt, coarsely ground spices, and a glass of vinegar. Then heat a knob of butter, add a couple of sliced onions and a few diced carrots, lay the pieces of otter on top, cover, and let them stew. Continue reading

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Espagnole sauce

(Recipe #2a, page 148)

To make an Espagnole sauce, cover the bottom of a deep casserole with fresh butter to half the thickness of a finger, top it with a pound of sliced lean raw ham, followed by 3–4 large sliced Spanish onions, a loin of veal, 2 old partridges or 2 old pigeons, an old hen, and some scraps of raw or cooked fowl. Pour in two ladles of meat stock and place the casserole over low heat, letting the combination cook down and turn light brown, but being careful not to let it scorch. Then fill the casserole with bouillon, bring it to a boil, degrease it completely, add a few carrots, leeks, and parsnips, and simmer slowly. Continue reading

Roast badger

(Recipe #15, page 150)

A young badger is reputed to be very tender and palatable, similar to pork tenderloin. Let it stand 2–3 days in vinegar with onions, carrots, sage, all kinds of kitchen herbs, bay leaves, pepper, cloves, and salt. Lard and roast it like a young rabbit but for a shorter time, because of its tender meat.

Translated by David Green.

Carp with Polish sauce

(Recipe #21, pages, 130 – 131)

Kill the carp as described in no. 1, scale and split , cut in pieces, and reserve the blood in vinegar.

For every 3 pounds of fish, take 3 carrots, 1 parsnip, 2 parsley roots, 3 onions, and ¼ celery root, all sliced; place in a casserole with some ginger, a few cloves and peppercorns, and a couple of bay leaves. Add equal parts of beer and water and boil for ¼ hour. Then place the carp in the liquid, add the necessary salt, 3 ounces of butter, ½ of a seeded lemon, the blood, and a wine-glassful of vinegar (including the vinegar mixed with the blood); cook tightly covered for another ¼ of an hour. Continue reading

Beef stewed in beer

(Recipe #16, pages 79 – 80)

Take a piece of top round weighing about 8 pounds, aged 2–4 days depending on the time of year, pound it vigorously, sprinkle with salt, place it in a pot on a few slices of pork fat, 2 onions, 1 carrot, bay leaves, tarragon, and whole spices. Add equal parts of beer (which must not be bitter) and water, enough to cover the meat halfway, 1 cup of vinegar, and 1 tablespoon of pear honey or syrup, and stew tightly covered for 3 hours. To serve skim off the fat, add some flour to the gravy, force it through a sieve, and serve it with the meat.

Translated by David Green.

Sauerbraten no. 1

(Recipe #10, pages 77 – 78)

The best cut for sauerbraten is a good, fatty piece of the round or thick flank. After rinsing marinate it in malt vinegar, which is particularly suited to sauerbraten and is preferable to white vinegar—3–4 days in summertime, 8–10 in wintertime. But do not use the vinegar straight from the bottle; the meat will be milder and tastier if the vinegar is brought to a boil with seasonings and poured boiling over the meat. If the vinegar is highly acid, dilute it with a little water. Continue reading

Gold and silver

(Recipe #47, pages 61 – 62)

Cut cleaned, well-washed carrots into small dice and cook until totally soft in boiling water with a small piece of smoked, well-marbled bacon or a smoked sausage along with some additional fat if needed, as well as the requisite salt. Half an hour before, add a few small potatoes. When the carrots are done, add white beans previously boiled very soft with fat, and some flour mixed thoroughly with vinegar and pepper. This dish must be boiled until it is very soft, not stiff but quite smooth and creamy, but it must not be cooked to rags.

Cooking time 2½ hours.

Translated by David Green.

Cooking fall carrots like spring carrots

(Recipe #46, page 61)

Wash the carrots clean, peel lightly, and then wash thoroughly again. To make them like spring carrots, take only the pointed ends and cook them as described in the instructions for spring carrots. To give them the necessary sweetness, however, add some sugar and at the end finely chopped parsley.

Side dishes as for early carrots.

Note: Though washing all vegetables clean before and after cleaning them contributes to their tasty preparation, it is particularly important that carrots be rubbed a bit between the cook’s hands in water and rinsed several times in fresh water, since even a little bit of the peel produces a strong taste.

Translated by David Green.

Blindhuhn (blind hen), a national dish of Westphalia

(Recipe #28, page 57)

Beforehand boil a piece of ham or smoked bacon. Take green beans, which may be somewhat on the hard side, wash them thoroughly and cut them into small round pieces on a cutting board, a handful at a time; add the previously shelled white beans, cut a little more than half as many carrots as green beans into small dice. Rinse and add in batches to the ham, bringing to a boil each time. If available, add a few peeled and quartered pears; when the vegetables are almost done, add quartered potatoes with as much salt as needed, along with apples cut in pieces. Cook everything until tender. Continue reading