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Classic
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page 114
51. The same with a Raisin Sauce. Make a raisin sauce as described under
Division R, cut the meat into small pieces and cook slowly in the sauce for 1/2
hour. The meat can also be prepared with capers-, mushrooms-, anchovy-, pickle-,
mustard-, or onion sauce, which are all described in Division R.
52. Soup Meat Ragout. Cut the meat into small pieces melt roast meat fat or
butter, lightly brown in it 1-2 chopped onions, and, according to the quantity
1-2 tablespoonfuls of flour, add bouillon or water with roast meat gravy, some
pepper and cloves or else ground cloves, 2-4 bay leaves and some sliced pickles.
Cook the latter until tender and let the meat simmer for a short time in the
gravy, which should be of a good consistency. If liked better sweet, add a
teaspoonful of syrup or pear sauce.
53. Meat Fritters ("Dominikaner-Schnitte"). Besides the soup meat remnants a
lighter-colored meat, as pork or veal, is necessary. Both kinds are cut into
large slices of a uniform size; on each slice of beef spread some forcemeat made
of 3 ounces of grated wheat bread, 1 1/2 ounces of Parmesan cheese, 2
tablespoonfuls of chopped herbs, the same quantity of anchovy butter, 3 eggs,
lemon peel, salt and pepper, and lay the lighter colored meat on this. Put
butter into a saucepan and lay in the fritters with alternately a light and a
dark slice to the top, sprinkle over them hot melted butter and 1/2 glassful of
Madeira, cover tightly and heat through and through. Serve neatly, garnishing
the border of the dish with lemon slices and parsley, pour the sauce over the
meat and bring to the table with potato salad or lettuce; if with the latter,
small potato dumplings should also be served.
54. Meat Cream. Chop soup meat with a freshened herring (a few anchovies are
better) and onions and some parsley. Let the meat simmer for a few minutes in
melted fat, then stir wtih it a few spoonfuls of capers, 2 eggs, 2 spoonfuls of
sour cream, 1 spoonful of claret, salt, pepper and grated whens bread to a
jellylike consistency, stew in unsalted butter for 15 minutes and serve with
unsalted potatoes or boiled rice.
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