Larded pike

(Recipe #36, page 133)

Skin and salt as large a fish as can be found, weighing 10–15 pounds. Lard it closely with fine lardons and bake it for 1½ hours in a shallow baking pan with lots of butter, basting frequently. Then sprinkle grated and sieved crumbs over the fish, gradually add 2–3 cups of sour cream, and before serving pour brown butter [beurre noisette] over it. Stir a bit of cold water into the sauce, like meat gravy, to make it good and smooth, and serve it with the pike.

Translated by David Green.

Beef roasted like rabbit

(Recipe #13, pages 78 – 79)

The filet is the best cut for this preparation; a 4–5 pound piece from the center of the top round, as for beefsteak, is also good. Age the meat for 2–3 days in the summer, when the temperature is warm, 5–6 days in the winter. Rinse it and pound it very tender as described in no. 1, press it back to its original form, and lard it with three rows of lardons like a rabbit. Continue reading

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

Oven-roasted filet

(Recipe #7, pages 75 – 76)

The filet may be roasted fresh or soaked overnight in vinegar. Remove the fat and membrane, lard it like rabbit with two rows of lardons, and sprinkle it with salt and allspice. Place it in the over in an iron roasting pan with a generous amount of scalding hot butter and roast it gently covered 1¼ hours, basting frequently; from time to time, if the gravy is beginning to brown, add a cup of crème fraîche if available, otherwise milk. When serving stir a little water into the gravy; the cream usually thickens it enough without additional starch.

Translated by David Green.