Page:Meier - The Art of German Cooking and Baking.djvu/402

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—396—

Chapter 3, Nos. 1—42.

VEAL.

No. Page.
Breaded Veal Chops 22 55
Breaded" Veal" Cutlets 19 53
Breast of Veal with Beer 12 50
Calf's Brains 15 51
Calf's" Head Ragout 13 50
Calf's" Tongue 14 51
Chopped Veal Cutlets 21 54
Croquettes from Veal Remnants 31 59
Croquettes" of Sweetbreads 30 58
Stuffed Breast of Veal 11 49
Larded and Baked Calf's Liver 36 61
Larded" Braised Calf's Liver 37 61
Leg of Veal 1 45
Liver Dumplings 34 60
Meat Balls from Veal Remnants 32 59
Puff-Paste Patties filled with Sweetbread Ragout 29 58
Roasted Fricandeau of Veal 10 49
Roast Veal Loin with Kidney 9 49
Saddle of Veal 8 48
Shells filled with Veal Roast 5 47
Stewed Veal or Calf's Tongue with Raisins 41 63
Stuffed Veal Crown Roast 42 63
Sweetbreads 27 57
Sweetbreads" in Shells or other Small Molds 28 57
Unbreaded Veal Cutlets (Chops) 18 53
Veal Cutlets as a fine Side-Dish 20 54
Veal" Cutlets" in White Wine 25 56
Veal" Cutlets" or Schnitzel a la Holstein 24 55
Veal Fricassee 16 52
Veal" Gulash 17 52
Veal" Hash from Remnants 33 60
Veal Kidneys 38 62
Veal" Kidneys" with Bread or Rolls 39 62
Veal" or Calf 's Liver with Breakfast Bacon 35 60
Veal or Calf's Tripe 40 62
Veal" Roast Pudding 6 47
Veal" Roast" Ragout—Brown 4 46
Veal" Roast" Salad 7 48
Veal" Roast" with Potatoes 3 46
Veal" Steak from the Leg 26 56
Vienna Veal-Schnitzel (Veal Cutlets) 23 55
Warmed up Veal Roast 2 45

Chapter 4, Nos. 1—32.

MUTTON.

Baked Mutton Kidneys 19 71
Breaded Lamb Roast 28 75
Broiled Breaded Mutton Chops 15 70
Irish Stew. Mutton Cutlets in all kinds of Vegetables and Potatoes 18 71
Lamb Crown Roast 32 76
Lamb" Roast 27 74
Lamb" Stew 30 76
Larded Saddle of Mutton, Mock Venison 7 67
Leg of Mutton, English Style 1 65
Leg" of" Mutton" in Milk 2 65
Leg" of" Mutton" with Red Wine 3 66
Mutton Chops with Potatoes 16 70
Mutton" Cutlets Broiled 14 69
Mutton" Cutlets" or Chops 13 69
Mutton" Kidney Pudding 20 72
Mutton" or Lamb Ragout 29 75
Mutton" Pie 25 73
Mutton" Pie" Prepared Simply 26 74
Mutton" Ragout 21 72
Mutton" Roast Salad 24 73
Mutton" Steak 12 69
Mutton" Stew 6 67
Mutton" Stew with White Cabbage 11 69
Mutton" Tenderloin 9 68
Mutton" with Pickles 23 73
Mutton" with Potatoes 22 72
Plain Ragout of Mutton or Lamb 31 76
Roasted Leg of Mutton with Champignons 4 66
Saddle of Mutton a la English Style 8 68
Stewed Mutton Cutlets 17 70
Stewed" Rack of Mutton 10 68
Stuffed Roasted Leg of Mutton 5 67

Chapter 5, Nos. 1—35.

PORK.

Boiled Ham with Macaroni 13 82
Boiled" Ham" with" Noodles 12 82
Braised Pork Roast 4 79
Breaded Ham 14 82
Leg of Pork 3 79
Cabbage Sausages 30 89
Chopped Pork Cutlets 18 84
Fresh Young Leg of Pork for Roast 2 78
Fried Ham with Eggs 11 81
Fried" Sausage 26 87
Fried" Sausages 28 88
Ham in Burgundy Wine 10 81
Meat Salting and Pickling 34 90
Mock-Rabbit 22 85
Pickled Ham 35 90
Pork Kidneys 20 85
Pork" Ragout or Pork Pepper 21 85
Pork" Ribs and Sauerkraut 24 87
Pork" Stew 6 80
Pork" Roast 1 78
Roasted Pork Outlets 17 84
Roasted" Pork-Fillet 15 83
Sausage 25 87
Sausages 27 88
Salt Pork or Hip-bone for stew 7 80
Smoked Ham Boiled, Breaded with Rye Bread Crumbs 9 80
Smoked Ham for Cooking 8 80
Sour Pork Roast 5 79
Spanferkel or Roast Little Pig 31 89
Spanferkel" a la French Style 33 90
Stewed Pork Cutlets 19 84
Stuffed Hog's Head 23 96
Stuffed" Pork-Fillet called Mock Duck 16 83
Stuffed Spanferkel or Roast Little Pig 32 90
White Cabbage Pie with Pork. 29 88