The Art of German Cooking and Baking/Beef
CHAPTER 2.
BEEF.
- 1. Beef Round.
- 2. Rump.
- 3. Sirloin.
- 4. Loin and Porterhouse with Fillet.
- 5-6. Rib Roast.
- 6. Chuck of Beef.
- 7. Neck.
- 8. Round Shoulder.
- 9. Beef Plank.
- 10. Beef Brisket.
- 11. Head.
- 12. Shank.
- 13. Tail.
The best quality of beef has a nice red color and white suet. The meat of young cows is more pale and tender.
Old cows have dark, brownish red meat and yellow suet.
Young beef makes a good roast, but a poor bouillon.
Old beef makes a tough roast, but a good bouillon.
The best Pieces for Roasting.
The fillet, roastbeef, and the inner part of the forerib.
The best Pieces for braising or Pot Roast.
The rump, the sirloin, the fillet, roastbeef, (well-hung), also the chuck and round shoulder, (well-hung).
The best Pieces for Bouillon.
The meat from the round, the rump, the chuck, in fact all lean meat and bones.
Meat for Salting and Pickling.
The meat from the round, also from the brisket, but without bones.
Best Pieces for Boiling.
The rump, the brisket and chuck.
Quantity for 6–8 Persons.
- 6 lbs. of roastbeef
- 2–3 tbsps. of butter
- ½ of an onion, to suit taste
- ½ cup of water
- 1 cup of water for gravy
- ¾ tbsp. of flour
- Salt, pepper
Preparation: The roastbeef is salted and peppered, put into a roasting-pan with the quantity of water given and roasted in the oven. After ½ hour's roasting add 2 to 3 tablespoonfuls of butter and let it roast for another hour, basting frequently. In 1½ hours the roastbeef is rare inside and in 2 hours it is well done.
If the roast is small, it will require 15 minutes less per pound, and if larger 15 minutes longer for roasting. When the roast is done, put it on a platter and make the gravy.
Take ¾ tablespoonful of flour, put it into the pan, stir it well and let it boil 3 minutes, then pour in the 1 cup of water, boil a few minutes, strain and serve.
Remarks: Be careful that the butter does not turn too dark during the roasting. Should this be the case add a little water, so that the gravy may not taste bitter.
How to Utilize Roast Beef.
Quantity for 4–6 Persons.
- 1¼ lbs. left over roast beef
- ½ cup of rice
- 2 tbsps. of grated Swiss or Parmesan cheese
- ½ tbsp. of flour
- ¼ tsp. chopped onions
- 2 tbsps. of butter
- 2 tbsps. of grated rolls
- ½ cup of left over gravy
- ½ qt. of bouillon or water
- 2 yolks of eggs
Preparation: The roast meat is chopped, but not too fine. and stewed in a pan with the butter and onions. The gravy is mixed with flour, salt and pepper and poured on the meat which is left to cook a few minutes until the gravy gets thick.
The rice is cooked until soft and thick in the water or bouillon, the grated cheese is put in and at last the yolks of 2 eggs. Taste the rice for salt. Butter a pudding-mold and strew in some grated rolls, now put in one layer of rice and one layer of meat and so on until all the meat and rice are in. Close the mold well and set in a steamer over a kettle of boiling water and steam for 2 hours.
After the pudding is done, turn it out and pour over it a Dutch gravy or serve the gravy separately with it.
Quantity for 6–8 Persons.
- 4–6 lbs. of fillet
- ¼ lb. of butter
- Salt and pepper
- ½ cup sweet or sour cream
- ½ cup of water
- For larding take ⅛ lb. of bacon
- ½ tbsp. of flour
Preparation: The fillet roast is freed from fat and skin. The bacon is cut in narrow strips and the fillet larded with it.
The butter is put into the frying-pan and heated and then the fillet browned in it on both sides and sprinkled with salt and pepper. It is roasted in the oven for ¾ of an hour, basting frequently with the gravy or water; the cream is put on 1 spoonful at a time. The roast must be of a nice pink color. It is placed on a platter.
The gravy: The given quantity of flour is put into the pan and browned, the water poured over and cooked for a few minutes; then strain and serve.
You can also put champignons into the gravy, which makes it richer.
Quantity for 6 Persons.
- 2½ lbs. of fillet
- ¼ lb. of butter
- Salt and pepper
- ¼ cup of water
Preparation: Cut the 2½ lbs. of fillet into 6 pieces, trim off the fat and skin and pound slightly. They are then formed into round beefsteaks and sprinkled with salt and pepper.
The butter is put into a frying-pan and heated and the steaks quickly browned on both sides, which requires about 5 minutes. Fry for 5 minutes more, basting and turning occasionally. The steaks are then taken out and put on a platter. The water poured into the butter and boiled a little while; this gravy is put over the steak. Beefsteak is fried in an open frying-pan on the top of the stove.
Quantity for 6 Persons.
- 2½ lbs. of fillet
- ¼ lb. of butter
- Salt and pepper
- ¼ cup of water
- ½ lb. gooseliver and
- ½ lb. champignons
- ½ tbsp. of butter
- ¼ tsp. of flour
- 2 tbsps. of sweet cream
- ⅛ tsp. of meat extract
- ⅛ lb. of butter with it
Preparation: The fillet is prepared just the same as in No. 4, and also fried the same way. The gooseliver is salted and peppered and sprinkled with flour, then fried light yellow in ⅛ lb. of butter; add 1 tablespoonful of water, cover the pan and stew ¼ hour longer.
The water having been drained off the champignons, add ½ tablespoonful of butter, ¼ teaspoonful of flour and a little salt and then cook a little. The cream and meat extract are added and simmered a while longer.
The ready fried beefsteaks are put on a hot platter. The gooseliver is cut into as many pieces as there are steaks, and one piece put in the center of each steak. The prepared champignons are placed around each piece of gooseliver on top of each steak.
The gravy is put on the platter too. You can garnish the platter with scallops of puff paste. This dish is nice between courses.
Quantity for 6 Persons.
- 3 lbs. of roastbeef
- Salt, pepper
- ¼ lb. of butter (scant)
Preparation: The roastbeef is cut into 1½ inch thick slices and pounded well. A broiler is put on the open medium hot fire and the slices laid on to broil for 20 minutes, turning frequently. Put them on a hot platter, sprinkle with pepper and salt, cut the butter into small pieces and place them on the hot meat. Serve at once.
Quantity for 6 Persons.
- 3–4 lbs. round steak
- ¼ lb. of butter
- Salt, pepper
- ¼ cup of water
- 1 onion
Preparation: The meat is cut into slices ¾ inch thick and pounded slightly.
The butter is heated; the onion is sliced and fried till light yellow in the butter, then taken out and the meat put into this hot onion butter after it has been salted and peppered. Fry for 5 to 8 minutes to a light brown, turning it once or twice.
The meat is put on a hot platter and the onions on top. A little water is put into the pan with butter and boiled a little. This gravy is poured over the meat. Serve at once.
Remarks: If you do not like onions, omit them.
Quantity for 6 Persons.
- 2½ lbs. chopped steak
- 1 tbsp. of butter
- 2–3 eggs
- Salt, pepper
- 1 tsp. of grated onion
- 1/6 lb. of butter
Preparation: The lean meat from the round is chopped fine or ground fine by putting it twice or three times through the grinder, then salted, peppered and mixed with the eggs, a tablespoonful of butter and onion if you like. If you do not like onions, omit them.
After mixing well, scant ¼ lb. dumplings are formed and flattened to 1½ inches in thickness. The butter or lard heated, the steaks put in and fried about 10 minutes, turning and basting frequently.
Serve the steaks on a hot platter, and for gravy pour a little water into the frying-pan with the butter, let come to a boil, and pour over the steaks.
Remarks: You may serve mustard gravy with this steak by adding 2 teaspoonfuls of mustard to the steak-butter and 1 teaspoonful of flour and bouillon or water, boiled for 2 minutes and strained.
Quantity for 6 Persons.
- 2 lbs. of chopped meat
- Salt, some pepper
- 6 yolks of eggs
- 2 tsps. of chopped onions
- 2 pepper-pickles
- 2 salt-pickles
- ⅛ lb. sardines
- 1½ tbsps. of capers
Preparation: The beef which must be very fresh and free from sinews, is chopped or ground twice in the grinder. Mix with salt and pepper and form into 6 equal 1¼ inch thick steaks. With a knife, score or mark squares on the surface. Make a depression in the middle of each steak and put into this carefully one raw yolk of egg. Garnish each steak with a small heap of onions, chopped small pieces of pickles, sardines from which the bones have been removed. Capers and mustard mixed with oil and vinegar may be served with it. The steaks must be served fresh.
Quantity for 2 Persons.
- 1 lb. of fillet meat
- ⅛ lb. of butter
- ½ onion
- Some salt
- 1 pinch of pepper
- 6 tbsps. of gravy
- 4 potatoes peeled
Preparation: The pan which must have a cover is buttered. The potatoes and onions are cut into cubes, salted and peppered and put into the pan.
The pounded meat, cut into slices is browned on both sides in 1 tablespoonful of butter from the ⅛ lb. This must be done quickly in about one minute. The browned meat is then put on the raw potatoes. The gravy is poured into the beefsteak butter, or if you have no gravy, take water and boil it for one minute with a little meat extract, pour it over the potatoes and meat, cover well, and cook it 5 minutes over a hot fire; then set it aside and cook it slowly for 20 minutes more. Serve it at once in the covered pan. The pan must be small for such a small portion.
Remarks: Instead of potatoes and onions you can take fresh or canned champignons, morels or mushrooms. This dish is good for sick persons if you omit the onions and mushrooms and take potatoes only.
Quantity for 6 Persons.
- 4 lbs. of meat
- 1 piece of fat bacon
- Salt
- 6 pepper-corns
- 1 bay-leaf
- 1 clove
- 2 tbsps. of suet
- 3 tbsps. of flour
- 1 tbsp. of red wine or Madeira
- ½ of an onion
Preparation: The meat—from rump, chuck or sirloin—is pounded. The bacon cut in small thick pieces is stuck into the meat, heat the suet, add onions and brown meat slightly on both sides. When this is done it is placed on a platter. Flour is browned in the suet to which water and the spices are added, and cooked. The browned meat is put into the gravy, which should cover it. Cover the pot well. The best thing for a pot roast is an iron pot. Put the covered roast into the moderately hot oven for 2½ to 3 hours, basting frequently. One-half hour before done, pour the wine over it. When done, take the roast out and prepare the gravy. Take off all fat; if too thick add more water and strain.
Quantity for 6 Persons.
- 3 slices of meat, 3 lbs.
- Salt, pepper
- ⅛ lb. of butter
- ½ qt. of bouillon
- 10 small peeled onions
- 3 carrots cut into cubes
- 1½ tbsps. of flour
- 1½ tbsps. of vinegar
Preparation: The meat slices are salted, pounded, browned in hot butter and put into a pot. The carrots and onions are added and the bouillon is poured over. Cook slowly until tender.
The meat, carrots and onions are taken out with a big skimmer. The flour is browned in the butter in which the meat was first browned, the gravy of the meat added and the vinegar; boil and strain. The onions and carrots are arranged around the roast slices and a few tablespoonfuls of the gravy put on the meat. You can also add for garnishing some nice cuts of boiled potatoes or small potato dumplings.
Quantity for 6 Persons.
- 4 lbs.—2 ribs
- Some fine spices, salt
- ¾ qts. good vinegar
- ⅛ lb. of butter
- 2 kohlrabis cut in cubes
- ¼ celery-root cut in cubes
- ½ parsley-root cut in cubes
- 2 onions, cut up small
- 3 carrots cut in cubes
Preparation: The bones and tendons are taken out, the meat is then rubbed with salt and the spices and put into vinegar for ½ hour. The vegetables, which have been cut into small pieces, are stewed in the given quantity of butter until soft. Add salt, and a little water from time to time to prevent the vegetables from becoming brown. The meat is fried in a pan with butter or lard for ½ hour, turning occasionally. One-half of this fried meat is put into a flat pan, the stewed vegetables are put on top and the other half of the meat is placed on top of this and the whole is thus baked ¾ hour in a medium hot oven. From time to time drop on a little butter.
When serving, be careful to place the roast on the platter without dropping some of the vegetables. The gravy may be served with it.
Remarks: When the roast is ready for baking you can roll it in a piece of oiled paper and bake it in that.
Quantity for 6 Persons.
- 4 lbs. of meat
- 2 qts. of vinegar
- 1 onion cut in slices
- 10 pepper-corns
- 3 bay-leaves
- 3 cloves
- Some salt
- 2½ tbsps. of flour
- 2 tbsps. of drippings
- ½ glass red wine
- ⅛ lb. of bacon
Preparation: For the sour roast take the same kind of meat as in No. 11, pound it, put it into vinegar with the spices and leave it in that for 4 days, turning it over once in a while. After this time take it out and lard it with bacon cut into pieces one-third inch thick and 2½ inches long. Pierce the meat with a pointed knife and insert the bacon.
Heat the lard and fry the meat light brown on both sides and place it on a platter. Brown the flour in the lard and pour on the vinegar with the spices, water and salt. Put in a piece of honeycake (Pfeffer Kuchen) if on hand, and ½ tablespoonful of sugar, boil all and put the roasted meat into this gravy. Cover the roast and bake in the oven for 2½ to 3 hours, turning and basting frequently with the gravy. One-half hour before done, pour in the red wine.
When the roast is tender, finish the gravy. Put the roast on a platter, take all grease off the gravy and strain it. If it is too thick, add more water, if not sour enough, add more vinegar.
Potato dumplings or noodles are good with this roast.
Quantity for 6 Persons.
- 2–2½ lbs. of beef cut into ½ inch thick slices
- ¼ lb. bacon cut into thin slices
- 1 onion chopped fine
- ½ Salt, pepper
- 1½ tbsps. of flour
- ⅛ lb. of butter or lard
- 1½ cups of bouillon or water
Preparation: The best meat for this is from the round. The meat slices are pounded and cut into squares, then sprinkled with salt and pepper, covered with bacon and onions, rolled up and fastened with twine or toothpicks.
Heat the butter or lard and brown the roulades in it, sprinkle flour over and stew, adding some salt and the bouillon or water. Then stew slowly for 1 hour in a covered pan or pot. If the roulades are small it requires less time, if large it requires from 2 to 2½ hours. The roulades are served with the gravy after the twine or toothpicks have been removed.
Quantity for 6 Persons.
- 2 lbs. of meat
- 2 small onions in cubes
- 1 tbsp. of lard
- Salt
- 1 pinch of paprika
- 1 cup of water
- 1 tbsp. of flour
Preparation: The onions are stewed in the lard. The meat is cut into pieces 1½ inches thick and 1½ inches square and added to the stewed onions, stewed 10 minutes, flour, salt and pepper added, and stewed 10 minutes longer, and then 1 cup of water poured over. In a covered pot or pan it is now stewed for 2 to 2½ hours, stirring often. If it gets too dry, pour on more water. Gulash must not be too juicy. A little red wine may be added.
Remarks: From leavings of roastbeef fillets or pot roast you can prepare gulash in ½ hour. Instead of water you may use the left-over gravy.
Quantity for 6–8 Persons.
- 6 lbs. of beef brisket
- Salt
- Soupgreens
- 1 small onion
- 8 pepper-corns
- 2 cloves
- 2 yolks of eggs
- 1½ tbsps. of Parmesan cheese, grated
- 2 tbsps. grated rolls
- 1½ tbsps. of butter
- 6 qts. water
- 1 bay-leaf
Preparation: The beef is pounded and tied into a white cloth in a good shape. The water is heated with salt, soupgreens and spices to the boiling point, then the meat added which must boil 1 hour so little that you hardly notice it. The pot must be well covered. If there are bones in the meat, they should be removed and put into the stock.
When the meat is tender, take it out, cover it with fricassee gravy which is first stirred with 2 yolks of eggs. Strew the Parmesan cheese and roll crumbs over it and baste with some melted butter. Now set it into the oven and bake for 20 minutes. You can garnish the roast with fried cut potatoes or macaroni.
Cucumber-salad, mixed pickles or salt- or pepper pickles go nicely with this meat.
Remarks: The bouillon may be boiled down and used for soup.
Quantity for 6 Persons.
- 3 lbs. roastbeef
- Salt, pepper
- ¼ lb. butter
Preparation: The meat is cut into 3 slices and bones, tendons, fat and skin removed from it. It is then pounded well. It must be 1½ inches thick. The butter is heated, the meat fried 20 minutes, turning it over several times. The last 5 minutes you put it off the hot fire and let it simmer. Sprinkle with salt and pepper, then baste with the butter. Serve on a hot platter and garnish with parsley. The remnants may be used for gulash.
Quantity for 6 Persons.
- 4 lbs. of meat
- Soupgreens
- 1 lb. of bones
- 4–5 qts. of water
- Salt
Preparation: The meat which may be from the rump, thick rib-piece or breast, is washed. The water with the bones, all soupgreens and salt is boiled for 1 hour, then put in the meat and boil slowly 2½ hours. With this meat serve onion, mustard, horse-radish or leek-gravy.
Remarks: This meat may be utilized for hash, salad, meat pudding or beef with onions and eggs.
- 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.
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.
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.
Quantity for 6 Persons.
- 1½ lbs. boiled beef
- 1 onion
- 2 tbsps. of butter or good drippings
- 6 eggs
- Salt
- 1 pinch of pepper
Preparation: Meat and onions are cut into inch thick slices. Sprinkle with salt and pepper and fry in the butter or lard until light brown. Put the meat and onions on a hot platter. Fry the eggs in butter, strew salt over and lay them on each slice of meat. Be careful to keep the yolk whole.
Potato salad is good served with this meat.
Quantity for 6 Persons.
- 1 lb. of boiled beef
- 2 yolks of eggs
- Vinegar to taste
- Salt
- 1 pinch, of pepper
- 1½ tbsps. of oil
- ½ tsp. of grated onions
- 2 tsps. of capers
- ½ cup of cold bouillon
- 3 tbsps. of cream
- ½ tsp. of mustard
Preparation: The meat is cut in cubes and mixed with the egg yolks and cream. Now vinegar, bouillon, mustard and all the other ingredients except the oil are mixed in well. After the salad has stood for 1 to 3 hours, covered up well, the oil is stirred in. The salad is served in mound-shape, garnished with hard boiled eggs and pepper-pickles cut into nice slices.
Quantity for 6 Persons.
- 1 lb. boiled beef
- ½ lb. raw or boiled chopped pork
- ¼ onion, grated
- 2 rolls soaked in water
- Salt
- 1 pinch of pepper
- 1 tsp. of capers
- Juice of ½ lemon
- 2½ tbsps. of butter or lard
- 2–3 eggs
Quantity for 6 Persons.
- 1 lb. boiled beef or roast beef
- ⅛ lb. bacon
- 2 yolks of eggs
- 2 whites of eggs beaten to foam
- 4 tbsps. of gravy
- ½ tsp. of grated onions
- 1 tsp. ground capers
- 1 roll soaked and the water pressed out
- Salt, pepper
- ½ tbsp. of butter
- 1 tbsp. of roll crumbs
- 3 chopped sardines
Preparation: Meat and bacon are chopped fine and mixed well with yolks of 2 eggs, gravy, chopped sardines, onion, salt, capers, pepper and the roll. Add the beaten whites of eggs; put into a pudding-mold which has been buttered and strewn with roll crumbs. Set it in a steamer over a kettle of boiling water and let it steam 1½ hours, or bake in the oven for 1 hour.
Meat Balls.
Quantity for 6 Persons.
- 1½ lbs. finely chopped raw beef
- ¼ lb. fat pork, chopped
- ⅛ lb. of butter
- 1½ roll—the crust cut off
- 1 tsp. of grated onion
- 3 eggs
- 1 pinch of pepper
- Salt
- The juice of ¼ of a lemon
- Some flour to roll them in
Preparation: The beef and pork are mixed well with the butter; add the roll which 'has been soaked and the water pressed out, and all other things mentioned above, and mix well. Then small dumplings are made, rolled in flour, and boiled slowly in bouillon or salt water for 15 or 20 minutes. Put them into a deep dish and pour white fricassee gravy over them. Sauerkraut is nice with this meat. You can also fry the Klops instead of boiling them.
Quantity for 6 Persons.
- 2 lbs. of liver cut into thin slices
- Salt, pepper, flour
- ¾ lb. of bacon cut into thin slices
Preparation: The bacon must be lean and is fried light yellow, then placed on a platter on the stove. The liver slices are salted and peppered, dipped into flour and fried in the bacon dripping, quite crisp. It is put on the platter with the bacon. One-half cup of water or bouillon is poured into the lard in which the bacon and liver were fried and left to boil. This gravy may be served separately or on the meat. It requires only a few minutes to fry the liver.
Quantity for 6 Persons.
- 1½ lbs. cow-udder
- 1 onion,
- Salt
- 2 bay-leaves
- 1 clove
- 2 qts. of water
- 6 pepper-corns
Preparation: The cow-udder is washed well and placed over the fire with much cold water. As soon as it comes to a boil the water is poured off and the 2 qts. of fresh water poured on and all the spices named added, then boiled until soft which requires 4 or 5 hours. Then it is cut in pieces, and these are rolled in roll crumbs and fried in butter until light yellow. Or a nice brown gravy is made by taking 2 tablespoonfuls of butter and in it brown 2 tablespoonfuls of flour, then add some of the bouillon, 1 tablespoonful of vinegar, ½ glass red wine, 1 teaspoonful of sugar—all this well cooked.
Now the udder is put into this gravy, stewed a little while and served. The gravy must not be too thick.
- 30 lbs. of beef
- 2 lbs. of salt
- 6 tbsps. of sugar
- 10 qts. of water
- Scant ⅛ lb. of saltpetre
Preparation: Water, saltpetre, sugar and salt are boiled until an egg will float on the mixture. Then this mixture is poured, while hot, on to the fresh meat. The liquid must be 1½ inches above the meat after a stone or something heavy is placed on it. The meat may remain in this mixture for 3 to 4 weeks and should be turned once in a while. Smaller pieces need only 8 to 10 days.
Quantity for 6 Persons.
- 3 lbs. of pickled beef
- 4 qts. of water
- Some soupgreens
Preparation: When the beef is very salty, soak it in water for a few hours. Put it to boil with the 4 qts. of water and soupgreens and boil for 2½ to 3 hours slowly. Larger pieces need more time.
Cabbage goes nicely with this beef. In carving, cut against the grain.
When the meat is taken out of the brine, hang it in a cool, airy place for one day and then smoke it.
- 2 tongues
- ¼ lb. of salt
- 1 tsp. of saltpetre
- 1 tbsp. of sugar
Preparation: The throat end is cut off and the skin of the tongue is cut with a sharp knife at several places. Salt, sugar and saltpetre are heated and the tongues rubbed well with the mixture. They are then packed into a jar and weighted with a stone. They must be turned every day. It takes 10 to 14 days to pickle the tongues.
Quantity for 6 Persons.
- 1 fresh, smoked or pickled beef tongue
- 1 bay-leaf
- 6 pepper-corns
- 2 cloves
- Some soupgreens
- ½ onion
- 3 qts. of water
- 2 tbsps. of butter
- 1 tbsp. of flour
- ½ cup of bouillon or water
- ½ wine glass of red wine
- ½ tsp. of sugar
- Juice of ¼ lemon
Preparation: Cut off the throat end and if the pickled tongue is too salty, leave it in water for a few hours, the same with fresh tongue to remove the slime or mucous. The smoked tongue is left in water over night. After this is done the tongue is cooked until soft in the 3 qts. of water, adding bay-leaf, pepper-corns, cloves, soupgreens and onion. If it is a fresh tongue, add some salt. It requires 3 hours to cook a tongue.
When the tongue is soft, take it out of the water and skin it. You can serve the tongue in this manner or cold and sliced. If you wish to serve the tongue warm and whole, it is nicer to fry it. Put it into a low frying pan, add the given quantity of butter and fry it 10 minutes on both sides, add 1 tablespoonful of flour and let it simmer a few minutes. Now add the bouillon or water. With the water put in ¼ teaspoonful of meat extract, red wine, sugar, salt and lemon juice, and then cook ¼ of an hour, basting it several times. Then serve. The gravy must be strained.
Boiled, warm tongue is nice with vegetables. Cut the tongue into slices and place it around the vegetables like scales.
Quantity for 6 Persons.
- 1 tongue, smoked, pickled or fresh
- 3 qts. of water
- 2 cloves
- 6 pepper-corns
- ¼ onion
- 1 bay-leaf
- 3 tbsps. of butter
- 3 tbsps. of flour
- ½ qt. bouillon or water
- ½ cup Madeira or red wine
- 1 pt. of champignons
- 6 truffles
- Juice of ½ lemon
- 1 tsp. of sugar
- Salt
- 3 pepper-corns
- 1 clove
- ½ bay-leaf
- ¼ tsp. of meat extract
- 1 slice of lemon
Preparation: The tongue is cooked the same as in No. 34. For ragouts the smoked tongue is preferable. When the tongue is soft, skin it and cut it into thin slices.
Gravy: Brown the butter and flour, add the bouillon, salt, sugar, pepper, 1 clove, ½ bay-leaf, one slice of lemon and the juice of ½ lemon, Madeira or red wine and the water from the champignons. Let it boil for ½ hour and strain.
Peel the truffles, chop them fine and put them into the strained gravy and if the champignons are large cut them into quarters and put them also in the gravy and finally the slices of tongue. The gravy must not be too spicy if it is a smoked or pickled tongue. After the ragout has been thus prepared it may stew on the stove for ¼ hour. The gravy must not be too thin and watery.
The ragout is placed on a platter and garnished with warm scallops of puff-paste or meat dumplings.
- ¼ lb. finely chopped veal
- ¼ lb. finely chopped pork
- 1 roll, soaked and the water pressed out
- Some grated onion, salt, pepper
- 1 tbsp. of finely chopped champignons
- 1 tsp. of finely chopped truffles.
- 1 egg
Mix this all very well and form small dumplings, then put them into boiling hot salt water or bouillon and cook for 10 minutes slowly, or fry in butter light brown and place them around the tongue ragout.
The plates and the platter on which they are served must be hot.
Remarks: This is a fine dish for parties.
For About 6 Persons.
- ½ lb. veal
- ½ lb. pork
- 1 lb. beef
- 2 tsps. molasses
- 1 large stalk celery
- 3 large onions
- 1 tbsp. lard
- 1 tbsp. flour
Preparation: Cut the meat in cubes; put the lard and flour in pan and brown ; add meat and put enough water on to cover it; add the molasses and cook slowly for 1 hour.
Cut the stalk of celery in small pieces and add them to the meat. Cut the onions fine and fry them light brown in a little butter; add to the rest and boil slowly another half hour. Serve with plain Chinese sauce.