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Classic
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page 146
wash it in warm water and put it on the fire in cold water and cook until done.
If it is dry this procedure will not be sufficient to make it tender; it must
then be washed 2 days before cooking, covered with water and set aside in a cool
place.
148. "Frankfurt" Sausages. These and "Wiener" sausages are covered with boiling
water and then set on top of the hot stove for 10 minutes. Serve with grated
horse-radish. They are an appropriate accompaniment to all cabbage dishes and to
potato or bean salad.
149. Ham Croquettes. Take ham remnants and chop them very finely with some fat,
and for a soupplateful add 3 eggs, 2 ounces of grated wheat bread, 3
tablespoonfuls of cream and some pepper; mix thoroughly. Soak slices of wheat
bread in milk and egg, cover smoothly with the meat, turn in bread and cracker
crumbs and fry in butter to a light brown. This is a very palatable dish after
the soup and is also nice when served in a middle course, or with salads, greens
or beans.
150. Fried Slices of pickled Pork. Cut boiled pickled pork into slices, turn in
egg and ground cloves, then in flour and fry in butter until of a light brown
and crisp. Excellent with various kinds of coarser vegetables.
151. Warmed-over Pork Remnants. Cut the remnants into slices. Slightly brown 2
handfuls of small onions in butter, also some flour, and cook with a glassful of
claret, 1 cupful of meat broth, salt, pepper, bay leaves and a little thyme to
make a rather thick sauce, in which the meat slices are thoroughly heated: serve
with mashed potatoes .
152. Roast Pork in Packages. Cut the meat into slices, lay them together
two-by-two, spread top and bottom with butter, turn in bread crumbs and chopped
herbs and then wrap them in strong white paper thickly covered with butter. Put
these "packages" on the shelf in a hot oven for 10 minutes and then bring them
to the table at once. Serve with potato salad and pickles in a separate dish.
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