(Recipe #9, page 164)
Pour boiling milk over 6–8 slices of zwieback and let them soak; while still warm, stir in a knob of butter (it must not be too thin). Add 2 ounces of grated almonds, 8–10 egg yolks, sugar, lemon to taste, and a cupful of previously refreshed raisins; finally fold in stiffly beaten egg whites and bake for 1 hour in a mold or soufflé dish. Continue reading
(Recipe #88, page 142)
The lobster’s mouth opening must be stoppered with a pointed piece of wood to prevent too much water from entering. Boil the lobster in rapidly boiling water with lots of salt, like the water used for boiling fish. When the lobster is put in the pot, put a red-hot poker in the water to assure that the water continues to boil; take it out a few minutes later. Continue reading
(Recipe #30, page 83)
After boiling the tongue in slightly salted water and cutting it as described in no. 28, allow a lot of butter to brown lightly, stir in 1 large minced onion and 2 tablespoons of flour, and add tongue broth (reduced substantially), a few seeded lemon slices, mace, some finely ground white pepper, and optionally ½ glass of white wine, and place the tongue in the boiling liquid. Simmer for ¼ hour and serve with small round meat dumplings cooked for a few minutes in leftover tongue broth or water, not allowing them to become too soft. Then pass the sauce (which must be quite thick) through a sieve, stir in 1 egg yolk, and pour it over the platter of tongue. Continue reading
(Recipe #24, page 82)
This dish is generally made with short ribs cut in pieces half the size of a hand. Parboil the meat in a moderate amount of water with a bit of salt, skimming the surface. Add enough minced onion to thicken the sauce, along with a lot of pepper and (whole) nutmeg, some bay leaves, and later a few lemon slices. Continue reading
(Recipe #9, pages 76 – 77)
Take an 8–10 pound piece of bottom round or of silverside from a steer, pound it, and rub it is salt, pepper, and allspice. Heat 2–3 ounces of suet prepared as in I, no. 54 in a pot; when it is hot, dredge the meat with a tablespoon of flour and put it in the pot; occasionally pushing it back and forth without piercing it, cook it until it is well browned on all sides. Continue reading
(Recipe #42, pages 60 – 61)
Clean the mushrooms, set them on the stove with a piece of butter and some salt and nutmeg, braise in their own liquid until done, and add some sliced lemon shortly before serving.
Translated by David Green.
(Recipe #63, page 270)
10 ounces of fine flour, 1/2 pound melted butter, 20 eggs (warmed in warm water), 2 TBS sugar, lemon zest of one lemon, good 1-1/2 TBS yeast dissolved in milk with a little salt. Beat butter for 1/2 hour [sic!] until it is a foamy cream. Add eggs, one at a time, alternating with a spoonful of flour. Stir constantly. Then add yeast, sugar, and spices. Beat a while longer. Pour batter into well-prepared pan. As desired, one may cover the pan with almond halves.
[Note: I did not leave out instructions about temperature or baking time. Simply not there!]
(Recipe #62, page 270)
2 pounds of fine flour, 1 pound of currants [Korinthen], 1/2 pound of butter, 9 eggs, 5 ounces of sugar, a good 2 ounces of finely chopped candied lemon peel, lemon zest from one lemon, and a good 2 ounces of yeast dissolved in milk.
Beat butter until fluffy. Add sugar and eggs alternately, then slowly add remainder of ingredients. Pour batter into a well-greased spring-form baking pan. Sprinkle a mixture of baked almonds, sugar, and cinnamon. Let rise. Bake at medium heat until golden brown.
[Note: Approx. 3.6 – 4 cups per pound of flour.]