German Cookery for the American Home
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.«,-f=- m€€i- ly-diiM TX HOTEL ADMINISTRATION LIBRARY AT CORNELL UNIVERSITY THE GIFT OF Mr. & Mrs. Carl A. Rietz Cornell University Library The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924000655971 GERMAN COOKERY FOR THE AMERICAN HOME. BY ELLA OSWALD. NEW YORR. THE BAKER AND TAYLOR CO. igio. I31p2l() Printed in England. PREFACE. This representative selection of German recipes, translated into English and adapted to the utensils, weights and measures in use in an English kitchen, will, I trust, prove acceptable to many who, having passed some time in Germany, may like to renew their acquaintance with German cookery. Others, who have made England the land of their adoption, may also find this a useful little book to place in the hands of their English cooks, who will thereby be able more easily to prepare many familiar and favourite dishes unknown to this country. As a rule, only those recipes have been given whose ingredients are as readily obtainable in England as in Germany. Those have been included, however, whose essentially German components, such as Sardellen (for which Anchovies may be substituted). Sauerkraut, Senfgurken, Pumpernickel, etc., can be easily procured at any of the German Delikatessen Handlungen existing in London and most of our larger towns. It was whilst staying in the house of a hospitable German friend at Frinton-on-Sea, at all seasons one of most refreshing and idyllic of sea-side resorts on our East Coast, that the idea of bringing out a German Cookery Book in our language was first suggested to me. I record this fact from a sense of gratitude to a place that has endeared itself to me and to many others by its never-fading charm : facing the sea, the prettiest of little houses, nestling in their gardens ; behind, the wide vista of a delightful countryside, and before them the broad greensward, stretching to the edge of the cliff, whose foot is lapped—or lashed, as the elements may decree—by the waves of the German Ocean. ELLA OSWALD. CONTENTS. PAGE Sonpi. Fried Dumplings with Fruit. 25 Liver balls 21 Apple lo Marrow balls ... 21 Asparagus 6 Mehlklosse 22 Bean 8 Nudeln... 18 Beer ... ... ... ... 4 Potato Dumplings ... 22 f> cold IS 23 Beetroot g Rice with Soup 16 Bilberry ... ... ... 11 Schwammklosse •9 Bread 14 Semmelklosse 22 Brown beer, with milk ... 5 Semolina balls 17 Cauliflower ... ... ... 6 ,, dice 16 Celery 10 Spritzklosse ... 19 Cherry... ... ... ... 11 Suppenmakronen 19 Chocolate 13 Tyrolean Dumplings 24 Cranberry ... ... ... 12 Veal balls 20 Crayfish i Wiener Nockerl 18 Currant ... ... -• 11 Wurttemberg Hutzelkloss ... 24 Eel 2 Elderberry 12 Game 3 Fish. Green Com 8 8 Green Pea Fish, baked Haddock ... ... •• 2 Lettuce 7 Milk 12 „ with almonds 13 Pea 8 Pear 10 Plum II Potato S Prune 12 Rose-hip 12 Schwerin ... ... -•• 7 Soupe k la Reine 3 South German Onion ... 6 Wine ... ... ... ... 4 „ cold 14 DmnpUngB, etc., sepred -with Sonp, Heat, OP FFoit. Apple Dumplings 23 Beef Balls 20 Dampfnudeln 25 Eierstich 18 Einlauf... i? I Contents, PAGE Fish, with scrambled egg^s... 49 „ with tomatoes 27 Carp in beer sauce 35 Eel, filleted in Aspic ... 48 ,, fried and baked ... 37 ,, in white sauce ... ... 36 ,, in piquant herb sauce. 37 ,, smoked, in beer ... 36 ,, in Weissbier ... ... 36 „ stewed 37 Gurnet, stewed 40 Herring's, pickled, in white sauce 50 ,, piquant 48 ,, rolled 3' ,, marinaded 51 Pannfisch 48 Plaice, boiled... 31 ,, stewed 40 Salmon, boiled 30 ,, whole, with aspic ... 47 Sardellen Entree 52 Sea Fish in beer sauce 35 Sole, baked ... 45 „ boiled 30 ,, rolled, in mushroom sauce 33 ,, in tomato sauce 33 Tench, with dill sauce 28 Trout 31 Crayfish 52 Lobster Fricassee 53 Oyster Rag'out 54 Sances. Almond Contents. Vll Beef. Pork. Beef braised Mutton. Leg of Mutton as Mock Venison... loi „ ,, with Mustard Sauce... loi Mutton Pudding 102 Sheep's Tongue in Aspic ... 102 , vtu Contents. PAGE PAGE .. 142 Green Peas .. 117 Mushroom .. 142 ,, with carrots. .. 118 Mustard nee 118 Piquant .. 142 rice and tomatoes 1 18 Sardellen •• "43 Haricot Beans, piquant „ with prunes ... Kohlrabi Salads. „ with Milk Sauce ... Lentils, piquant „ with prunes Apple ... 154 Leipziger Allerlei „ with herrings ... '54 Parsneps Asparagus 147 Potatoes boiled in stock ... Beetroot 'SI ,. with Bielefeld 'S6 Tomato Sauce Brussels' Sprouts 151 ,, „ with various Carrot ... 148 sauces... Cauliflower 'S' Celery ... '49 „ Ham ... 137 Chicken 'S6 ,, Hamburgf 137 ,, and Lobster '57 ,, piquant 136 Cucumber 146 and Apples ... ornamented ,, »35 , 158 ... „ and Tomato Sauce 135 ,, pickled '47 Potato Balls for garnishing »37 Endive... 146 ,, Dumplings, ieeKlosse 22 Fish '57 >• Ring: 138 French Bean ... 148 Herring Potatoes 136 Fruit '58 ... ,, „ baked 136 Danzig Fruit 158 Red Cabbage 132 Green Pea '47 Salsify 116 Ham '58 Sauerkraut 138 Horseradish and Apple '53 Savoy Cabbage 129 Herring '55 ... ,, ,, baked 130 ,, with Sour Cream . 154 ,, ,, scuffed... 130 Italian '55 ,, ,, South German Lettuce 146 preparation... 130 Mixed ... 148 ,, ,, with Milk Sauce 129 Potato '5° Spinacb 117 Red Cabbage... '52 Salsify '52 Tomato 153 Egg Dishes. Salad Dressings. Bunte Eier •39 Egg-Cheese 139 Plinsen... 141 Butter Scrambled Eggs 140 in Scallops 140 Water Pancakes ... 141 Varioas Kinds of Batter. SoHffles. Chopped Salad for bread and butter 142 Crayfish 143 . Contents. IX PAGE Cocoa ... .. i6i Lemon ... .. i6o Nut .. 163 Orange .. 162 Potato ... .. 162 Roll ... .. 163 Semolina .. 164 Simple ... 159 Sour Cream .. 161 Pnddingg. Almond Flummery. Apple ... Chocolate Cornflour Flour ... Lemon ... Rice Rote Griitze ... RoU Semolina White of Egg... CreamB. Almond Chocolate Coffee ... Lemon ... Nut Orange Punch ... Rum Russian Sultana... Vanilla . Wine ... Contents. PAGE PAGE Strawberry •• '95 Negfus ... 233 Vanilla •• '94 Raspberry • 234 Whipped Cream .. 196 Red Wine .. 234 Weinschaum • 233 Cakes. See German List of Contents. Bovle. Icings. Bishop Chocolate 232 • 236 Cardinal Lemon ... 232 • 236 Spritzg^lasur 232 Celery 236 Kalte Ente 235 May , 23s Pnnoh. Peach 235 Pineapple , 23s Egrg 233 Red Wine and Cider Iced 236 234 Strawberry 235 INHALTS-VERZEICHNIS. ^GB Snppen. Aal Apfel Backpflaumen Bier , „ Kaltschale Birnen ... Blaubeer Blumenkohl ... Braunbier, mit M!lch Brod Erbsen Griine Bohnen Grunkem Hagebutten Holunder Hiihner Johannisbeer ... Kartoffel Kirsch ... Kopfsalat Krebs ... Milch ,, mit Mandeln ... Pflaumen Preisselbeer Rote Riiben ... Schellfisch Schokoladen ... Schoten Schwerinen ... Sellerie Sparg-el Stiddeutsche Zniebel Wein ,, Kaltschale Wild Suppen-Einlagen, Klosse. Apfelklosse Dampfnudeln ... Xll InhaltS" Verzeichnis. Kisch-klosschen fur Fisch 59 Frikassees 43 Frikassee 57 ,, -pudding 43 Frucht 67 ,, -Ragout 39 Grundsauce, braune , • 55 „ im Wasserbade ,, weisse... 55 g'ekocht 26 Gurken 60 ,, in Frikasseesauce 34 Herings 57 66 ,, in Gelee 47 ,, kalte ,, in Muscheln gereicht 49 „ HoUandische 63 ,, in weisser Sauce 32 Kaviar ... 60 ,, mit pikanter Sauce ... 27 Kirschen 68 ,, mit Riihrei 49 Krebs ... 59 ,, mit Tomaten ... 27 Madeira 62 „ mit Tomatensauce ... 34 Mandel... 67 Aal, griiner ... 36 Mandelmeerrettig ... 58 „ entgratet, in Aspic 48 Mayonnaisensauce, ,, gebackener 37 ^, Salaten ,, gedampfter 37 Mayonnaise, griine ... 66 „ in pikantfer Krauter- ,, rote 66 sauce 37 Meerrettig 58 „ geraucherter, in Bier... 36 Mostrich 64 ,, in Weissbier 36 Polnische 63 Flunder, gedampft ... 40 Remouladen ... 67 ,, gekocht 31 Rosinen 62 Forellen 31 Rotwein 61 Heringe, Delikatess 51 ,, kalte 68 ,, frische, mariniert 51 Sardellen 56 Heringskartoffeln 136 Sauce zu Blumenkohl, „ gebackene 136 Sparge] u. Schwarzwurzel Rollmops 50 Sentbutter 65 Salzheringe in weisser Tomaten 56 Sauce 50 Truffel 61 Karpfen in Biersauce 35 Vanillen Knurrhahn, gedampft 40 Weinschaum ... 68t> Lacbs, blau ... 30 „ als kalte Schiissel ... 47 Pannfisch 48 Wild imd Gefliigel. Sardellen-Torte 52 Ente, Schlei in Dillsauce ... 28 geschmorte Hi ,, mit Maronen 81 Seefisch in Biersauce 35 ,, in Gelee... Seezunge, gekocht ... 30 ,, 82 Potrafka 82 ,, in der Sciiiissel „ Entenbraten ... gebacken ... 45 82 ,, -klein ... 82 ,, in Tomatensauce 33 Seezungenrollen mit Cham- Fasan ... 73 Gansebraten ... pignonsauce 33 78 ,, auf mecklen- Austern-Ragout 54 burgische Art Hummer-Frikassee S3 80 Ganseklein Krebse ... 52 79 „ auf polnische Art 60 Saucen. Ganse Weisssauer ... 80 Hasenbraten ... 70 Austern 60 Hasen-Salmi ... 71 Bearnaise 64 Hirschfleisch-Ragout 70 Bechamel 57 Hirschsteaks mit Burgunder- Burgunder 62 sauce 70 Champignon Huhn, 57 Frikassee von 75 Cumberland 66 mit ,, pikanter Sauce ... 74 Inhalts- Verzeichnis. XllI PAGE PAGE Huhn mit Reis . 76 Kalbsmilch, Croquettes ... 98 ., Paprika- 74 ,, ,, Pudding ... 98 ,, Ragout von ... 74 ,, -schnitzel, geschmortes 93 Hiihner, jung-e g-eschmorte. • 73 ,, -zunge ... ... ... 88 Perlhuhn 77 , , -zunge mit hoUandischer Pute • 78 Sauce ... ... 100 „ Frikassee . 78 Ragout Fin in Mu.scheln ... 99 „ Ragout ... - 78 Rebhiihner, gebratene • 72 Hammelfleisch. Rebhuhn Potratka ... • 72 Hammelfleisch wie Wild ... loi Salmi ,, • 73 Pudding ... 102 Rehblatt ,, . 69 Hammelkeule mit Mostrich.. loi ,, keule . 69 ,, -zungen in Aspic ... ro2 ,, riicken . 69 Tauben, geschraorte 77 Schweinefleisch. Frikassee ... „ • 77 Schweinefleisch als Wild ... Truthahn, i. Pute • 78 Rindfleisch. Beefsteak, deutsches ... 87 Restepudding... ... ... 88 Rindfleisch, gedampftes ... 83 ,, -reste mit Aepfeln 87 Rinderbragen-- ... ... 89 brust geroilt