Grouse pie (highly recommended)

(Recipe #14, page 149)

Cut the bird into small pieces, remove all the bones and cook the pieces a bit in butter. Then place them in wine vinegar with pepper, nutmeg, and pearl onions for a few hours. Continue reading

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To Fry Scrapple (German Panhas)

(Recipe #48, pages 87 – 88)

This economical and tasty dish for everyday meals can be made at any time, using either beef or pork, or even boiled soup meat or a tough roast (in which case a generous amount of pork fat should be chopped together with the meat). If scrapple is cooked long enough, it can be kept in an open container in a cool, well-ventilated place for up to 8 days in summer and 14 days in winter; it is therefore also recommended as a dish to have on hand as needed. Continue reading

Meatballs from roast or boiled meat remnants

(Recipe #39, page 85)

Take leftover meat (roast meat is best), mince it quite fine with an onion or parsley, mix in a few eggs, salt, a bit of cloves or nutmeg, some breadcrumbs made from white bread without the crust, grated and browned lightly in butter, along with any leftover meat broth or gravy. Make dumplings the size of an egg, dredge them with the toasted and grated bread crusts, and fry them in butter until they begin to brown. If boiled ham is available, it can be chopped into the meat, and less butter can be used.

Note: If white bread is unavailable, use a few grated cold boiled potatoes.

Translated by David Green.

Reheating roast beef

(Recipe #15, page 79)

If the roast is to be reheated whole, place it in the gravy along with the fat skimmed from the gravy, cover it as tightly as possible, and set it over low heat allowing plenty of time for it to heat through gradually, which will take at least 1–1½ hours. Be careful to baste it regularly. The meat must not be allowed to cook further, which would make it tough.

If the roast is to be reheated in slices, place them in an old-fashioned vegetable dish with a fitted cover or something similar, pour the gravy and fat over them, and place the dish in a warm oven for ½–¾ hour or somewhere else where the meat can warm gradually without cooking further. Here, too, frequent basting is necessary.

Translated by David Green.

Soup from gravy

(Recipe #9, page 30)

Braise a finely chopped onion in plenty of fresh butter. Add 1 – 2 TBS of flour and let cook till yellow, then add as much boiling water as one wishes to have soup., taking into account what will boil off. After cooking rice and chopped celery knob in the soup till tender, add roast stock to the soup. Broth from roast beef is particularly well-suited to this soup.