Boiled eel

(Recipe #6, page 127)

Kill and clean the eel as described in no. 1, and cut it in pieces. Cook it au bleu by pouring hot vinegar over it, then place it in boiling water with a dash of vinegar, salt, a bay leaf, lemon slices, shallots, whole peppercorns, cloves, and a small knob of butter and simmer for 10–15 minutes. Bring it to the table piping hot with potatoes, butter, and mustard. Grated horseradish with vinegar, high quality olive oil, and a bit of sugar also goes well. It is a good idea to keep the cooking broth so that any leftover pieces of eel can be kept in it.

Eel also needs less salt than other fish.

Translated by David Green.


Boiled salmon

(Recipe #2, page 126)

Scale the salmon, cut it in slices about 1½–2 inches thick, and rinse. Bring water to a boil with a dash of vinegar, salt, whole pepper, nutmeg, and allspice, along with a few bay leaves, lemon peel, and (if available) some rosemary. Boil the fish in the water for 5 minutes, skimming the broth. Continue reading

Roast haunch of venison

(Recipe #132, page 108)

The leg from a stag, especially if chased, has a somewhat gamy flavor, it is a good idea to marinate it in vinegar that has been brought to a boil with a couple of minced onions, 4 bay leaves, 4 cloves, and 8 peppercorns (that last two ground); pour enough to cover the meat half wayand let it stand for 3–8 days, turning it daily.

If it should be necessary to prepare such a leg fresh, omit the preliminary roasting and braise it slowly at the beginning. Otherwise follow the preceding recipe.

Translated by David Green.

To bake a whole ham

(Recipe #103, page 101)

After cutting off the foot and tip of a fresh ham from a young pig, rub the ham thoroughly with salt and place it in a small wooden trough. Bring vinegar to a boil with 1 handful of trimmed and minced shallots or onions, 1 handful of tarragon, 1 teaspoon of peppercorns, 2 teaspoons of cloves, and 6 bay leaves and pour it boiling over the ham. Continue reading

Brown ragout, or jugged rabbit

(Recipe #100, page 100)

As noted above, when killing the rabbit reserve its blood in a dish with vinegar. Divide the meat into good-size pieces, including the heart, lungs, and liver. Place everything in a narrow bowl, covered halfway with vinegar that has been boiled with a few bay leaves and a generous amount of peppercorns and cloves. Continue reading

Stewed leg of mutton

(Recipe #89, pages 96 – 97)

Set a leg of mutton that is not too fresh and has been well pounded (see above) on the stove with water and Weißbier [wheat beer] (which must not be bitter), skim it, add cloves, peppercorns, 3 bay leaves, a few whole onions, and a bundle of fresh herbs such as tarragon, grape leaves, marjoram, and basil; stew slowly tightly covered for 2 hours. Continue reading

Calf’s-Head brawn

(Recipe #69, page 92)

Thoroughly wash the head and heart of a well-fattened, freshly slaughtered calf, soak for 1–2 hours to extract the blood. Place it in an enameled kettle covered a bit more than half way with salted water, and boil it, skimming the foam, until the water is clear. Then add two teaspoons of peppercorns and an equal amount of allspice, along with 2 bay leaves, 3–4 medium-size onions, and enough vinegar to make the water taste tart. Continue reading

Another preparation of veal fricassee

(Recipe #66, page 91)

Sweat a minced onion in plenty of butter until soft and transparent, stew small pieces of veal and some flour with the onion for a it, add boiling water until the meat is half covered, along with salt, peppercorns, allspice, 1–2 bay leaves, and a little diced mustard pickle (or substitute a few lemon slices), not enough to turn the fricassee sour. Cook until the meat is tender but not too soft.

Translated by David Green.

Sauerkraut with pike

(Recipe #57, page 64)

Cook the sauerkraut well with fat as described above. Scale the pike thoroughly, gut it, remove the head, and clamp the liver between the jaws. Place over heat with some butter, peppercorns, a few cloves and bay leaves, along with salt and enough boiling water to cover. When the head is half done, place it on a platter, cook the rest until soft, and carefully remove the bones. Continue reading