Page:Meier - The Art of German Cooking and Baking.djvu/43

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No. 20—BEEF HASH.
  • 1 lb. remnants of meat
  • ¼ of an onion
  • 1 tbsp. of butter
  • ½ wine glass of white wine
  • 1 cup bouillon
  • Salt, pepper
  • 1 tsp. of flour

Preparation: The meat is chopped fine and may be of soup-meat, roast or steak. The onions are cut fine and stewed in butter, then the chopped meat put in, the flour strewn over it, simmered a little while longer, salt and pepper added and bouillon. If you take water add ¼ tablespoonful of meat extract and wine. Let it cook ¼ hour and serve. Fresh boiled, peeled potatoes are nice to serve with it.

No. 21—HASH WITH POTATOES.

Quantity for 4–6 Persons.

  • 1–1½ lbs. of meat
  • Boiled or roasted beef
  • ¼ onion
  • 1 tbsp. of butter
  • A little pepper
  • Salt
  • 1 cup of bouillon or water
  • 4 peeled, boiled potatoes

Preparation: The meat is chopped fine. The onions are cut fine and steeped in the butter, then the meat put in and cooked 5 minutes. Salt and pepper are added, the potatoes are also chopped fine and added and water or bouillon poured on. The whole is cooked for ¼ of an hour, then served, served.

No. 22—BEEF WITH ONIONS.

Quantity for 6 Persons.

  • 1½ lbs. boiled beef
  • 1 onion
  • 2 tbsps. of butter or suet
  • 2 tbsps. of flour
  • 1 tbsp. of vinegar
  • 1 pinch of pepper
  • Salt
  • ½ tsp. of meat extract
  • ½ qt. of bouillon

Preparation: The onion is cut fine and simmered in the butter or suet until soft ; then add flour, simmer until brown; pour on the bouillon, vinegar, salt, pepper and meat extract and let come to a boil.

The meat is cut in slices and put into the gravy and heated.

No. 23—BOILED BEEF SLICES FRIED WITH EGGS AND ONIONS.

Quantity for 6 Persons.

  • 1½ lbs. boiled beef
  • 1 onion
  • 2 tbsps. of butter or good drippings
  • 6 eggs
  • Salt
  • 1 pinch of pepper