The Art of German Cooking and Baking / Revised and Enlarged Edition

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 Gruel Soup with Bouillon	24	11
Bean-Puree Soup with Crab or Lobster Butter	34	14
Bean Soup with Bouillon	33	18
Beer Soup	49	19
Bouillon	1–2	5
Bouillon made of Roast Bones or Meat Remnants	6	6
Bouillon	1–6	5
Bouillon of Beef	5	5
Bouillon of Meat Extract	4	5
Bouillon Rice Soup with Tomatoes	21	10
Bread Sticks 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
Cheese sticks 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
Marrow Strips for Soup	15	8
Meat-Dumpling Soup	10	7
Milk Soup	54	21
Mock-Turtle Soup	44	17
Oatmeal Soup	32	13
Oxtail Bouillon	3	5
Oyster Soup	58	22
Oyster plant 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	53	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.
	No.	Page.
Beef Cutlets of Roast beef	18	36
Beef Fillet Beefsteak	4	29
Beef Fillet Roast	3	29
Beef Fillet Steaks with Champignons and fried Goose liver	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 Roast beef 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

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.
	No.	Page.
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 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.
	No.	Page.
Boiled Ham with Macaroni	13	82
Boiled Ham with Noodles	12	82
Braised Pork Roast	4	79
Breaded Ham	14	82
Breaded 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 Cutlets	17	84
Roasted Pork-Fillet	15	83
Sausage	25	87
Sausages	27	88
Salt Pork or Hip-hone 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 ala French Style	33	90
Stewed Pork Cutlets	19	84
Stuffed Hog’s Head	23	86
Stuffed Pork-Fillet called Mock Duck	16	83
Stuffed Spanferkel or Roast Little Pig	32	89
White Cabbage Pie with Pork	29	88

Chapter 6, Nos. 1–56. POULTRY AND GAME BIRDS.
	No.	Page.
Blackbirds	43	110
Chicken Croquettes	9	95
Chicken or Pigeon Cutlet	12	96
Chicken Pie	6	94
Chicken Pie English Style	13	97
Chicken Ragout in Shells or other small Molds	8	95
Duck Ragout	56	115
Fat Goose Stuffed with Apples	21	100
Fat Goose Stuffed with Chestnuts	22	101
Fine Chicken Fricassee	10	95
Fine Ragout of Partridge	42	109
Fried Capon Ragout	51	113
Fried Duck Liver	31	105
Fried Goose Liver	23	101
Fried Old Pheasant	34	106
Fried Partridge	40	109
Fried Pheasant	33	105
Fried Pigeon	15	98
Fried Pigeons with Sweet Stuffing	17	98
Fried Snipes	45	111
Fried Woodcock	47	112
Fried Woodcock, Another Form of	48	112
Goose and Duck Schwartz-sauer	32	105
Goose Giblets	24	101
Goose Liver Pie	25	102
Goose Liver Pudding	26	102
Grouse Pie	39	108
Leipzig Larks	44	111
Old or Young Chicken with Rice	5	93
Partridge with Sauerkraut	41	109
Pheasant Patties in Shells or other Small Molds	35	106
Pheasant Pie	37	107
Pigeon Pie, English Style	14	97
Poulard Fricassee	55	115
Puff Paste Patties, Filled with Chicken Ragout	7	94
Red Grouse and Guinea Hen	38	108
Red Grouse Cutlets	53	114
Roast Capons	50	113
Roast Duck	29	104
Roast Poulard	54	114
Roast Spring Chicken	1	91
Roast Turkey	18	99
Roast Wild Duck	49	112
Roasted and Stuffed Turkey	19	99
Roast Wild Goose	27	103
Roast Young Goose	20	100
Smoked Goose Breast	28	103
Snipe on Toast	46	111
Stewed Capon	52	113
Stewed Chicken with Champignons	4	93
Stewed Pheasant	36	107
Stuffed Chicken, Another Form of	3	92
Stuffed Duck, Another Form of	30	104
Stuffed Roasted Chickens	2	92
Stuffed Fried Pigeons	16	98
Vienna Baked Chicken	11	96

Chapter 7, Nos. 1–25. GAME.
	No.	Page.
Chopped Steak of Game. Deer, Doe, Boar or Wild Rabbit Meat is used	10	120
Cold Game Pie. Made from Deer, Doe, Boar or Rabbit Meat	11	120
Deer or Doe Liver	4	118
Domestic Rabbit Roast	23	126
Game Ragout made from Remnants	12	121
Hasenpfeffer (Rabbit Pepper)	19	124
How to Skin a Rabbit	14	122
Lapins	25	127
Leg or Saddle of Wild Boar	13	121
Leg of Venison	2	117
Leg of Venison	8	119
Leg of Venison Another Form of	9	119
Rabbit Cutlets	18	123
Rabbit Liver	20	125
Rabbit Pie	22	125
Rabbit Roast	15	122
Rabbit Salad	21	125
Roast Saddle of Venison	1	116
Saddle of Venison	7	119
Stuffed Domestic Rabbit Roast	24	126
Stewed Rabbit	16	123
Stewed Rabbit Another Form of	17	123
To Carve a Leg of Venison	6	118
Venison Cutlets	3	117
Venison Ragout	5	118

Chapter 8, Nos. 1–61. FISH.
	No.	Page.
Baked Eel	12	133
Baked Gurnet	36	143
Baked Lobster	52	148
Baked Red Snapper	22	138
Baked Sole	35	143
Boiled Codfish	32	142
Boiled Crawfish or Crabs	53	149
Boiled Lobster	48	147
Boiled Red Snapper	26	139
Boiled Salmon	5	131
Boiled Salmon Trout	9	132
Boiled Turbot	24	139
Codfish Hash	42	145
Codfish Ragout	33	142
Cold Eel Roulade	15	134
Cold Lobster	49	148
Crab Cutlets with Vegetables	54	149
Crab Ragout	55	150
Eel, Blue	11	133
Eel in Beer	13	133
Eel with Rice (Fricassee)	14	134
Fillet of Shellfish, Whitefish, Cabeljou, Sole, with Dressing	29	140
Fish, Boiled	1	129
Fish Broiled or Roasted	4	130
Fish Baked	2	129
Fish Steamed or Stewed	3	130
Fish and Potato Pudding	40	144
Fish Croquettes	38	144
Fish Cutlets	39	144
Fish Fricassee from Pickerel or Whitefish	19	136
Fried Fresh. Herring	43	145
Fried Mackerel	30	141
Fried Oysters or Clams	58	150
Fried Smelt or Sparling	28	140
Fried Sole	34	142
Fried Trout	10	132
Herring Salad	47	147
Larded and Stuffed Pickerel	17	136
Larded Pickerel	16	135
Lobster Croquettes or Cutlets	50	148
Lobster Ragout in Shells or on Toast	51	148
Marinated Salt Herring	45	146
Marinated Salt Herring a Simple Way	46	146
Oysters	56	150
Oyster or Clam Pudding with Rice	60	151
Oyster or Clam Salad	59	151
Oyster Patties	57	150
Pickerel or Codfish Salad	21	138
Pickerel or Whitefish with Sauerkraut	23	138
Pickerel with Tomato Sauce	20	137
Red Snapper with Rad Wine Dressing	27	140
Rolled, Stuffed Fish Fillets	31	141
Salmon, Blue	6	131
Salmon Salad	7	131
Salmon Steak	61	151
Salted Codfish Croquettes	41	145
Sliced Salmon Broiled	8	132
Small Fish Ragouts in Shells or Small Molds; Utilizing Remnants of Fish	37	143
Stuffed and Larded Pike	18	136
To Marinate or Pickle Herring	44	146
Turbot Fricassee	25	139

Chapter 9, Nos. 1–12. HEAD CHEESE AND GELATINES.
	No.	Page.
Eel in Jelly	9	156
Fish in Jelly	8	155
Gelatine or Head Cheese from Poultry Bouillon	3	153
Goose Liver in Jelly	12	157
Head Cheese from Goose or Duck	6	154
Head Cheese from Ox-Tongue	5	154
Head Cheese from Partridge	7	155
Head Cheese from Pig’s Feet and Calf’s Tongue	4	153
How to Prepare Gelatine	1	152
Meat Gelatine for Patients	2	152
Oysters and Caviar in Jelly	11	157
Salmon in Jelly	10	156

Chapter 10, Nos. 1–58. DRESSINGS OR GRAVIES.
	No.	Page.
Apricot Sauce	54	174
Arrack Sauce	46	173
Asparagus Gravy	7	161
Bacon Gravy	26	167
Brown Champignon Sauce	28	167
Burgundy or Madeira Sauce for Ham, Fish or Tongue	25	166
Cocoa Sauce	48	173
Caper Sauce	17	164
Cauliflower Gravy	6	161
Cherry, Currant, Blueberry Sauce	57	175
Cherry Sauce	52	174
Chocolate Sauce	49	173
Cold Caviar Dressing	40	171
Cold Chive Dressing for Beef	39	171
Cold Herb Dressing	37	170
Cold Mustard Dressing for Cold Lamb or Veal Roast	35	170
Cold Remoulade Dressing, very fine	38	171
Cooked Mayonnaise Dressing, very good with Lobster or Chicken Salad	43	172
Crab or Lobster Gravy for Fish, Chicken and Fricassee	19	164
Dill, Chive or Tarragon Gravy	32	169
Dutch Gravy	2	159
Fine Bearnaise Sauce, for Fillets, Saddle of Mutton, Mutton Cutlets	10	162
Fine Dutch Gravy for Fish or Veal	3	160
Fine Gravy, for Poultry, Meat and Fish	13	163
Fine Mustard Gravy, for Beef and Fish	8	161
Fine Tomato Dressing	12	162
Fruit Puree Sauce	58	175
Good Fish Gravy	5	160
Herb Gravy	27	167
Horse Radish Dressing, Raw	15	163
Horse Radish Gravy	14	163
Lemon Sauce	50	174
Maraschino Sauce	51	174
Mayonnaise Dressing No. 1 (Cold)	41	171
Mayonnaise Dressing No. 2	42	172
Mayonnaise Dressing No. 3 for Poultry Salad	44	172
Morel Sauce	30	168
Oil Dressing a la Tartare, for Hard-Boiled Eggs, Cold Beef and Head Cheese	34	169
Onion Gravy, for Boiled Beef	22	165
Oyster Dressing	18	164
Parsley Gravy	31	168
Pearl Onion Gravy	23	166
Pickle Gravy	24	166
Plain Mustard Dressing, for Fish and Beef	9	161
Prune Sauce	53	174
Raspberry Sauce	56	175
Remoulade Sauce	20	165
Sardine Gravy, for Meat and Fish	16	163
Sorrel Gravy	33	169
Strawberry Sauce	55	174
Tartare Dressing	36	170
Tomato Gravy	11	162
Truffle Sauce	29	168
Vanilla Sauce	47	173
Whipped Dutch Gravy, for Fish Asparagus, Cauliflower, Oyster Plants and Scorzonera	4	160
White Fricassee Sauce, for Chicken or Veal Fricassee	21	165
White Gravy	1	159
White Wine Sauce	45	172

Chapter 11, Nos. 1–26. POTATOES.
	No.	Page.
Baked Potatoes	3	176
Baked Potato Pudding	15	180
Bouillon Potatoes	18	181
Creamed Potatoes	14	180
French Fried Potatoes, Pomme Souffle	8	178
Fried Paw Potatoes	21	182
New Potatoes in their Jackets	2	176
Parsley Potatoes	7	177
Peeled Potatoes	4	177
Potato Balls, Fried	12	179
Potato Chips	9	178
Potato Croquettes	11	179
Potato Dumplings from Boiled Potatoes	23	182
Potato Dumplings, Another kind of	24	183
Potatoes in their Skins or Jackets	1	176
Potato Pancakes	17	180
Potatoes with Crackers	20	182
Raw Potato Dumplings	25	183
Sardine or Herring Potatoes	19	181
Small Potato Balls, for Fish	5	177
Sour Potatoes	13	179
Steamed Potato Pudding	16	180
Stuffed Potatoes	10	178
Sweet Potatoes	22	182
Utilizing Remnants of Potato Dumplings	26	184
Utilizing Remnants of Potato Balls, Mashed Potatoes	6	177

Chapter 12, Nos. 1–74. VEGETABLES.
	No.	Page.
Asparagus	8	187
Asparagus and Cauliflower Omelet	23	192
Asparagus with Brown Butter	1	185
Asparagus with Cream Dressing	3	186
Asparagus with Creamed Butter	2	185
Artichokes with Butter	13	189
Beets	51	200
Brussels Sprouts	32	194
Brussels Sprouts Another Way of Preparing	33	194
Canned Artichokes	15	189
Canned Asparagus	4	186
Canned Green Beans	47	199
Canned Sweet-sour Beans	50	199
Canned Wax Beans	48	199
Cauliflower	9	187
Cauliflower with Butter Sauce	10	188
Cauliflower with Oran or Lobster Dressing	11	188
Champignon Puree	63	204
Champignons	62	203
Chanterelles, Another Species of Mushrooms	68	205
Chestnut Puree	73	207
Filled or Stuffed Olives with Champignons	71	206
Fried Chestnuts	74	207
French Asparagus with Cream Dressing	5	186
Fresh Green Peas	19	191
Fresh Green Peas Another Way	20	191
Fresh Green Peas and Carrots	26	192
Fresh Green Peas with Crab Meat	21	192
Fresh Wax Beans	49	199
Gardi and Finocci as Vegetables	60	203
Green Asparagus	7	187
Green String Beans, Prepared Another Way	45	198
Kale or Borecole	34	195
Kohlrabi	41	197
Lettuce	29	193
Marrow Peas	24	192
Mixed or Leipzig Vegetables	61	203
Morels	66	205
Mushrooms	67	205
Olives as Vegetables	69	206
Oyster Plants, Salsify	17	190
Pea Omelet	22	192
Preserved Asparagus with Cream	6	187
Roasted Chestnuts	72	206
Salted Green Beans	46	198
Savoy Cabbage	31	194
Scalloped Artichokes with Cheese	16	190
Scalloped Cauliflower, an gratin	12	188
Scorzonera	18	190
Sorrel	28	193
Spinach	27	193
Spinach in Individual Molds	30	193
Stewed Artichokes	14	189
Stewed Cucumbers	58	202
Stewed Green String Beans	44	198
Stewed Red Cabbage	35	195
Stewed White Cabbage	37	196
Stuffed Root Celery or Celeriac au jus	59	202
Stuffed Cucumbers	57	201
Stuffed Olives	70	206
Stuffed Onions	53	200
Stuffed Tomatoes	55	201
Teltow Turnips	43	197
Tomatoes	54	201
Tomatoes Filled with Meat	56	201
Truffle Puree	65	204
Truffles in Brown Dressing	64	234
Turnips	42	197
White Cabbage	36	195
White Cabbage Prepared like Cauliflower	38	196
White Cabbage Sausages	39	196
White Cabbage with Lamb	40	197
Young Carrots	25	192
Young Onions	52	200

The Art of German Cooking and Baking / Revised and Enlarged Edition

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