Sour cream and fruit soufflé

(Recipe #18, page 166)

Use the recipe above, substituting 1 tablespoon of cornstarch for the 4 tablespoons of flour; pour the mixture over good fresh fruit and bake. This makes a fine, tasty soufflé. Continue reading

Ragout of stuffed veal

(Recipe #67, page 91)

Cut about 8 pounds from a leg of veal, pound it tender, and slice it into hand-size pieces. Fry the trimmings and mix with minced lemon peel, ¼ pound of anchovies, 3–4 eggs, and some white bread to make a forcemeat. Spread the slices with the forcemeat, roll and tie with twine, and fry slowly.

To make gravy, use the broth from the roast, some morels, some potato flour or cornstarch, and steam the meat for a few minutes in it.

Translated by David Green.

Veal Roast in the Oven

(Recipe #54, page 89)

After washing the meat in cold water, roast it for 1½ hours—initially in a hot oven, then in a moderate oven, basting regularly but without turning it. A small roast should not remain in the oven more than 1¼ hours; otherwise it will be too soft and dry. To prevent the gravy from becoming dark or even scorched, add an occasional half cup of cream or water as necessary.

The gravy can also be enhanced by the addition of 1–2 cups of good sweet cream, which will give it a pleasant flavor and a lovely amber color; add it ¼ hour before taking the roast out. When the roast is served, remove some of the fat from the gravy, deglaze the pan with cold water, if necessary add some cornstarch or potato flour, taste for salt, and cook the gravy thoroughly.

Translated by David Green.

Stewed beef (very tasty)

(Recipe #20, pages 80 – 81)

Take 2 pounds or more of beef, not too fresh, from the center of the top round, pound it as directed in no. 1 until it feels tender, dredge it in flour with some pepper and a modest amount of salt, and stew it slowly in a small covered iron kettle in plenty of hot butter or an even larger quantity of fresh hot suet for ¾ of an hour. Add vigorously boiling water to cover the beef almost half way, quickly cover the kettle tightly so that the steam can permeate the meat, and simmer ¾–1 hour more. Serve the meat in its gravy with boiled potatoes. If there is not enough gravy, some water can be stirred in, if necessary thickening the gravy with some cornstarch mixed with water.

Translated by David Green.

Dried string beans

(Recipe #62, page 65)

Wash the beans in hot water and set them on the stove in boiling water. When they have boiled for ½ hour, drain them and boil them in fresh water for another ½ hour, then cook them until soft in boiling water with butter or fat. Later add salt, some cornstarch or potato flour and chopped parsley; serve with a small bowl of potatoes. A few potatoes can also be added before the beans are totally soft and be cooked soft with the beans.

Side dishes: smoked or salted meat, bratwurst, ham, cutlets, soaked herring.

Translated by David Green.

Shredded kale

(Recipe #55, page 63)

Use the heart together with all the green leaves. Wash the kale thoroughly, slice it fine on a cutting board, and parboil it for 10 minutes. Then cook it very soft with a little boiling water, goose fat or equal parts of butter and lard, a few small onions, and a little salt. Finally add a bit of sugar and a little cornstarch mixed with water, so that no clear liquid remains. Steamed chestnuts and roast potatoes can also be passed. If a fatty accompaniment is planned, such as roast goose, boiled potatoes are preferable for family meals.

Side dishes and cooking time as in recipe 53.

Translated by David Green.