Cold eel with sauce

(Recipe #7, page 127)

Cook the eel as in no. 6, but use half vinegar and half water and keep the eel in this broth until it is needed. It is best, however, not to leave the eel in the broth as it cools but to remove it and put it back when the broth is cool. It will stay fresh for 8 days. Garnish the serving dish nicely with thin slices of pickle, hard-boiled eggs, beets, lemon slices, capers, and parsley and serve with a remoulade sauce (see section XVII) or with mustard, vinegar, and oil.

Translated by David Green.

Jugged venison

(Recipe #130, page 108)

The best cuts are the blade, breast, neck, and ribs. Especially if they are bloody and torn by the shot or if the shot has embedded hair in the meat in places, these pieces must be inspected and washed carefully. Then cut the meat into pieces of appropriate size, brown them lightly on all sides in pork fat and butter, and quickly cover the pot.

A few minutes later, after the skimming the pot with water and salt, add grated dark rye bread or rye flour browned in butter or pork fat, lemon peel, pepper, cloves, a few bay leaves, a lot of diced onions, pickles sliced lengthwise, and vinegar. Later add a glass of claret and a very little apple butter or pear syrup (or substitute a piece of sugar), just enough to moderate the acidity of the vinegar.

Serve the meat with the gravy, which must be thick and abundant, along with baked or boiled potatoes.

Translated by David Green.

Ragout of boiled or roasted mutton

(Recipe #95, page 98)

Slice some onions and soften them in butter or good fat (but not mutton fat), brown some flour in the butter, gradually add a little boiling water, stirring constantly, and also a little brown gravy if available. Season it with tarragon and basil, pepper, cloves, 1–2 bay leaves, the necessary amount of salt, and some vinegar. Also add, if available, a half to a whole tablespoon of thick sour cream and peeled and sliced pickles.

Let the gravy cook slowly covered; stew the boiled meat, cut into pieces of appropriate size, thoroughly in the gravy; roasted mutton should only be heated in it. If any of the herbs mentioned are not available, they can be omitted without detriment.

Translated by David Green.

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

Another recipe (for ragout of leftover roast veal)

(Recipe #86, page 96)

Brown a few sliced onions lightly in a generous amount of butter or fat from the roast, add a large spoonful of flour and stir until it has browned, then add some water and white vinegar, a few bay leaves, some allspice, sliced pickles, sugar, and salt, and finally cut-up pieces of the roast; include the bones, also chopped into pieces.

Cooking time ½–¾ hour.

Translated by David Green.

Ragout of leftover roast veal

(Recipe #85, pages 95 – 96)

Sweat 1–2 finely sliced onions in butter or fat from the roast until they begin to brown, then brown a spoonful of flour and add a few cups of water, broth from the roast, diced pickles, pepper, and salt. When the pickles are soft, heat slices of the leftover roast in the pan. As already noted, overcooking will make the meat tough.

Translated by David Green.

Ragout of soup meat or roast

(Recipe #47, page 87)

Cut the meat into small pieces, lightly brown some butter or drippings, lightly brown 1–2 sliced onions in it along with 1–2 tablespoons of flour, depending on the amount being cooked, add bouillon or water with gravy from the roast, some pepper, and cloves or allspice, 2–4 bay leaves, and some thin slices of pickle. Simmer until the pickles are soft, then let the meat stew a bit in the gravy, which must be very smooth. If you want a sweeter gravy, stir in ½ tablespoon of syrup or pear honey.

Note: If a roast is to be used for the ragout, make the gravy, cook the pickles in it, and only then add the meat. Heat it gradually without letting it boil, since boiling will make roasted meat tough.

Translated by David Green.

Beef a la mode (pot roast)

(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

Salad made from leftover stew meat

(Recipe #11, page 233)

One-half to one hour before preparation, chop meat into small pieces, and mix with a well-stirred sauce. In advance: Dip the best pieces into the sauce and place them on top of the meat that is to be served. An addition of sliced pickles is recommended.

Note: This salad serves as a good side dish to a green salad, as well as to potato dishes of all sorts, and also as a dish on its own.

[Note: Assume that Davidis referred to one of the other “sauces” recommended for her meat salads, e.g. the sauce recipe for Polish salad.]