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Page:Mrs Beeton's Book of Household Management.djvu/1719

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1539
TYPICAL GERMAN DISHES

cakes, and pour a thin layer of it into an omelet-pan in which a little lard has been previously heated. As soon as it is- set spread over it about 2 tablespoonfuls of the meat preparation, and cover with another layer of batter. Now place the omelet-pan in a hot oven, bake until the batter is set and lightly browned, then cut into convenient portions, and serve as hot as possible. This will be found an excellent way of disposing of cold meat. To be served in true German fashion, it should be accompanied by some kind of green salad.

Time.—40 minutes. Average Cost, 1s. 2d., exclusive of the batter. Sufficient for 3 or 4 persons. Seasonable at any time.

3683.—GEFÜLLTE LEBER. (Stuffed Liver.) (Fr.Foie farcie.)

Ingredients.—1 lbs. of calf's liver, 1 calf's caul, 4 ozs. of fat bacon. 4 ozs. of crumb of bread, 3 eggs, 1 level tablespoonful of finely-chopped onion, stock, milk, dripping, nutmeg, salt and pepper.

Method.—Wash and dry the liver thoroughly, and chop it finely. Cut the bacon into dice and fry it lightly, then add the onion and fry until slightly browned. Put in the liver, add nutmeg, salt and pepper to taste, stir over the fire until the liver changes colour, then turn tilt-preparation into a basin, and let it remain until cool. Meanwhile, soak the bread in a little milk until soft, then squeeze it as dry as possible, and add it to the liver preparation. Beat the eggs well, and stir them well into the other ingredients. Wash and dry the caul thoroughly; with it line an earthenware casserole, or, failing this, a stew-pan, put in the mixture, and fold the caul so as to envelop it completely. Add a little dripping, and bake in a moderate oven for about ¾ of an hour. 15 minutes before serving drain off the fat, add a little strong stock, and baste well. Serve hot.

Time.—1½ to 2 hours. Average Cost, 2s. 2d. to 2s. 6d. Sufficient for 4 or five persons. Seasonable at any time.

3684.—GEHIRNSCHNITTEN. (Brain Toast.) (Fr.Cervelles sur Croûtes.)

Ingredients.—2 calves' brains, 1 ozs. of butter, 1 heaped tablespoonful of fine breadcrumbs, oiled butter, croutes of fried or toasted bread, grated cheese, salt and pepper. For garnishing: slices of lemon and crisp green parsley.

Method.—Wash the brains in several .waters, blanch them, and when cold divide each one into 4 or more pieces. Heat the butter in a sauté-pan or frying-pan, fry the brains lightly, then place them on the prepared croûtes, which should nearly correspond in size. Season them with salt and pepper, sprinkle thickly with mixed cheese and