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Classic
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page 115
55. Meat Pudding a la Zurich. (A good Dish made from Remnants for the Supper
Table.) Mix with 1 pound of chopped meat 3 ounces of chopped pork fat, 1
tablespoonful of fine herbs, 2 spoonfuls of capers, a chopped pickle, salt,
pepper and four eggs, mould in a round pan or other vessel and cook for 1/2 hour
in a double kettle. Leave it over night and the next day turn it out of the
mould and serve with a brown or Remoulade sauce. It can also be covered with
meat jelly and is then served with olive oil, vinegar and mustard.
56. Fried Sour Roll (see Division W). Cut the roll into slices 1/2 inch thick,
and if they are wanted particularly nice, turn them in egg and cracker crumbs,
then fry them in hot butter or hot kidney suet together with a few apple slices
to a light brown color.
Or else each slice can be covered with a spoonful of griddlecake batter, and
then fry the apple slices alone.
The roll is very good when the slices are stewed for about 10 minutes in a
claret sauce.
57. Fried Minced Collops (German "Panhas"). This is a very economical and
palatable dish for the family table, and can be prepared at any time (see
Division W) taking beef as well as pork; soup meat or tough roast will answer,
but then plenty of fat pork should be chopped with it. When cooked long enough
pan has can be kept in the Summer for a week when put in a cool place, and in
the Winter for 2 weeks, and will then be very often found to come in handy when
a dish is lacking for the table. After it is cooked it is fried as follows: Heat
some butter or good fat in a frying pan, cut the loaf into slices about 1/4 inch
thick, put them into the frying pan close together and let them fry uncovered on
both sides until crisp; they should not become dry. Serve with potato dishes of
various kinds, especially with potatoes and apples.
58. How to cook Pickled Beef. If the meat has simply been pickled with salt
freshen it over night or for a few hours, according1 to its saltiness; then put
it oil the stove covered with cold water, and cook slowly for 3 hours. If water
is added while it is cooking it must be hot. Meat which has been pickled in
brine with
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