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

Soup using pickled turtle meat

(Recipe #2, page 148)

If soup is to be made with pickled meat, cut it into small rectangular pieces; bring it to a boil only once in a very strong Espagnole sauce with Madeira and serve it immediately. Continue reading

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


(Recipe #48, page 62)

Parsnips are thick white pithy root vegetables rich in sugar; many consider them a delicacy, even though they are not popular with everyone. It would also be good to see them cultivated more extensively.

After being washed, parsnips should be scraped, washed again, and cut into thick, short slices by being split crossways and cut into pieces half the length of a finger. Then bring water with butter to a boil and add the parsnips in batches; sprinkle the requisite salt on top. Cook the parsnips until tender, about an hour. The liquid, which must not boil down much, is thick enough without any addition.

Side dishes: any kind of cutlet, also bratwurst.

Translated by David Green.