Sour potatoes

(Recipe #9, page 68)

Slowly fry finely diced bacon, or heat good fat very hot, brown very finely sliced onions in the fat, stir in water, salt, and a little pepper, and cook potatoes with the onions until the potatoes are tender. Add a dash of vinegar before serving. If the potatoes have not become creamy, thicken with a roux. This dish must also not be too dry.

Serve with the dishes listed above.

Translated by David Green.

A different way of cooking lentils

(Recipe #66, page 66)

After carefully picking over the lentils and washing them, boil them until completely soft. Then pour off all the water and add meat stock along with sliced leeks and celery; cook for a good while longer and thicken the stock with a roux of flour and plenty of fat.

Or drain the lentils after they have boiled for an hour and then boil them with fresh water until quite soft. Cut a piece of bacon and a lot of onions into slices, fry in butter until the butter begins to foam, add from 1 to 3 tablespoons of flour (depending on the quantity of lentils) and brown lightly, stir in meat stock to make a thick sauce, add vinegar, salt, and pepper, pour over the lentils, cook them until done in the sauce.

Translated by David Green.

Cucumbers

(Recipe #40, page 60)

This dish—somewhat soft but very easy to digest—is especially recommended, since it can be prepared in ¼ hour. Peel the cucumbers, which should have the diameter of a large bottle, cut them into long pieces as thick as a finger, toss them into boiling salted water and cook them until they begin to soften; that takes only a few minutes. Meanwhile make a light roux with a teaspoon of flour and a knob of butter, stir in fresh milk, season it with nutmeg, and let the cucumbers stew in it; they should resemble cauliflower. When the pot is taken off the stove, you can also stir in some vinegar, as in the preparation of butter beans; alternatively stew the cucumbers in a strong meat stock with mace, salt, and crumbled zwieback lightly cooked in butter. Instead of meat stock you can also use water with an addition of meat extract.

Side dishes: Meatballs, roast chicken, and especially any salted or smoked meat.

Translated by David Green.

French or Runner Beans No. 3

(Recipe #26, page 56)

Since runner beans are not boiled, rinsing and rubbing them between your hands after the strings have been removed as described in recipe 24 is especially necessary. When this has been done, cut them in narrow strips while leaving them as long as possible, wash them, and place them in the colander, cooked with boiling water and a little butter, an onion, and a small piece of ham. Remove the ham and onion, stir in some roux, add a teaspoonful of granulated sugar and finely chopped parsley and salt if needed. Serve with boiled potatoes. Cooking takes about 2 hours.

Side dishes the same as for green beans.

Translated by David Green.

Broken Green Beans No. 2 (Recommended)

(Recipe #25, page 56)

Follow the directions above for stringing, washing, and boiling the beans, but before boiling them break them into 1–1½ inch pieces. Then make a roux with suet, stir in enough milk to allow the beans to stew, add salt if needed and some pepper, let them cook a while in the thickened sauce, and remove the pot from the heat. Now stirring gently, so that the beans do not fall apart, add enough vinegar to give them a slightly sour taste, and serve them with a small bowl of potatoes.

Side dishes the same as for green beans or long beans.

Translated by David Green.

Kohlrabi

(Recipe #21, page 55)

Peel and wash the bulbous stems, then cut them into strips or slices, removing all tough portions. Cook until tender in boiling salted water. Then make a roux with melted butter or suet, add fresh milk or meat stock to taste, along with nutmeg and salt, and stew the kohlrabi. If the kohlrabi were harvested young, the heart leaves can be sliced thin and boiled separately, mixed with butter and meat stock, and placed as a garnish around the kohlrabi, stewed and served like cauliflower. If the leaves are no longer tender enough, surround the kohlrabi with sausages or sliced sweetbreads and serve with cutlets, meat patties, roulades, or meatballs.

Preparation time will be about 1½ hours.

Note: Blue kohlrabi is preferable to white kohlrabi; it is milder and doesn’t become moldy as easily as the white.

Translated by David Green.

White Turnips with Leg of Lamb, Mecklenburg Style

(Recipe #18, page 54)

Rinse the lamb well, boil and skim thoroughly. When it is almost tender, cut turnips lengthwise into rectangular pieces; if they are not bitter, add them to the meat stock along with ground caraway seed tied in a piece of cloth and cook until tender. Then thicken the turnips with a roux and serve them with the meat.

Translated by David Green.