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.


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.

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