Page:Meier - The Art of German Cooking and Baking.djvu/401

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—395—

INDEX


Page.
Preface 3
Reliable Weights and Measures 4

Chapter 1, Nos. 1—68.

SOUPS.

No. Page.
Apple Soup 50 19
Asparagus Soup with Bouillon. 38 15
Barley Gruel Soup 26 12
Barley" Gruel" Soup with Bouillon 25 11
Barley" Soup with Bouillon 24 11
Bean-Puree Soup with Crab or Lobster Butter 34 14
Bean Soup with Bouillon 33 13
Beer Soup 49 19
Bouillon 1—2 5
Bouillon" made of Roast Bones or Meat Remnants 6 6
Bouillon 1—6 5
Bouillon" of Meat Extract 4 5
Bouillon" Rice Soup with Tomatoes 21 10
Breadsticks for Bouillon 16 9
Butter-Dumpling Soup 8 6
Buttermilk Soup or Sour Milk Soup 67 25
Cauliflower Soup with Bouillon 39 15
Celery Soup with Milk 41 16
Cheesesticks for Bouillon 17 9
Cheese Pastry 18 9
Chicken Bouillon to drink 59 22
Chicken" Soup 62 23
Chocolate Soup 55 21
Cold Rice Soup with Apples 23 11
Crawfish or Crab Soup with Marrow-Dumplings or Liver-Dumplings 57 22
Curdle Soup 14 8
Dumplings for Bouillon, Marrow-Dumpling Soup 7 6
Farina-Dumpling Soup 12 7
Farina" Soup with Bouillon 30 13
Fish Soup with Fish-Dumplings 56 21
Flour Dumplings 19 10
Flour" Soup (Wheat) 52 20
Fresh Vegetable Soup with Bouillon 37 15
Green Corn Soup with Bouillon 31 13
Lentil Soup 36 14
Liver-Dumpling Soup 9 7
Marrowstrips for Soup 15 8
Meat-Dumpling Soup 10 7
Milk Soup 54 21
Mock-Turtle Soup 44 17
Oatmeal Soup 32 13
Ox-tail Bouillon 3 5
Oyster Soup 58 22
Oysterplant Soup 68 26
Partridge Soup 63 24
Pea Soup with Bouillon 35 14
Pigeon Bouillon to drink 60 23
Pigeon" Soup 61 23
Potato Soup 46 18
Potato" Soup" with Bouillon 45 18
Red Wine Soup 48 19
Red" Wine" Soup" with Sago 65 24
Rice Soup with Bouillon 20 10
Rice" Soup" with Milk 22 10
Rye Bread Soup 51 20
Rye" Flour Soup 52 20
Sago Soup with Bouillon 28 12
Sago" Soup" with Red Wine or Raspberry Juice 29 12
Sorrel Soup with Bouillon 40 16
Sponge-Dumpling Soup 11 7
Stirred Sponge-Dumplings 13 8
Sweet Barley Gruel Soup 27 12
Tomato Soup 42 16
Tomato" Soup" with Milk 43 17
Tomato" Soup" with Small Meat or Potato-Dumplings 66 25
White Wine Soup 47 18
Wild Game or Poultry Soup 64 24

Chapter 2, Nos. 1—36.

BEEF.

Beef Cutlets of Roastbeef 18 36
Beef" Fillet Beefsteak 4 29
Beef" Fillet" Roast 3 29
Beef" Fillet" Steaks with Champignons and fried Gooseliver 5 30
Beef Gulash 16 35
Beef" Hash 20 37
Beef" Pot Roast 11 33
Beef" Roulade 15 35
Beef" Salad 24 38
Beef" with Onions 22 37
Boiled Beef 19 36
Boiled Beef Slices fried with Eggs and Onions 23 37
Braised Beef Slices 12 33
Broiled Steak of Roast Beef 6 30
Chopped German Steak or Hamburg Steak 8 31
Chop Suey 36 43
Corned Beef 30 40
Corned" Beef" for Cooking 31 40
Cow Udder 29 40
Croquettes 25 38
Fillet Beefsteak for Breakfast. 10 32
Fried Beef Liver with Breakfast Bacon 28 39
Hash with Potatoes 21 37
Königsberger Klops 27 39
Meat Pudding—How to Utilize Roast Beef. Roastbeef with Rice Covering 2 28
Meat Pudding No. 2 26 39
Pickled Beef Tongue 33 41
Ragout of Ox Tongue 35 42
Raw Beefsteak a la Tartare 9 32
Roast Beef 1 28
Roasted Rib-Piece 13 33
Smoked Corned Beef 32 41
Smoked" Pickled or Fresh Beef for Cooking and Frying 34 41
Sour Roast 14 34
Steak from the Beef Round 7 31
Steamed Beef-Brisket 17 35