Ingredients.—4 ozs. of flour, 2 eggs; 1½ gills of milk, a pinch of salt, lard or butter for frying.
Method.—Sieve the flour and salt into a basin, beat up the eggs and stir them gradually into the flour; add half the milk and beat until smooth, add the remainder of the milk, and allow the batter to stand. To fry the pancakes, place a small piece of butter or lard in an omelet pan; when hot, pour in sufficient batter to cover the bottom of the pan. Fry until one side is coloured, then toss and fry the other side a golden brown. Turn on to a sugared paper, sprinkle over with lemon juice, roll up and dish on hot dish on a lace paper.
Time.—1 hour. Average Cost, 4½d. Sufficient for 4 persons. Seasonable at any time.
3694.—POLNISCHER BOCK. (Braised Veal.) (Fr.—Veau braisé.)
Ingredients.—3 lbs. of lean veal, 2 ozs. of butter, 6 ozs. of fat bacon cut into dice, the rind of a ½ lemon cut into dice, 6 boned anchovies divided into short pieces, ½ a pint of stock (about), meat glaze, salt and pepper.
Method.—The meat should be cut into one flat piece, and must be well beaten with a cutlet-bat. Make small incisions on the upper surface of the meat, and insert the dice of bacon, onion, lemon-rind and anchovies. Season liberally with salt and pepper, roll up tightly, and tie securely with twine. Heat the butter in a braising-pan, fry the prepared meat until lightly browned, then add any trimmings of bacon, lemon-rind and onion there may be, and the stock, and cover closely. Cook gently in the oven from 2 to 2, hours, basting frequently, and when ready remove the twine and brush over with meat glaze. Serve with good brown gravy.
Time.—To cook, from 2 to 2 hours. Average Cost, 4s. 6d. to 5s. Sufficient for 7 or 8 persons. Seasonable at any time.
3695.—SACHER TORTE. (German Chocolate Tart.)
Ingredients.—8 ozs. of butter, 6 ozs. of castor sugar, 4 ozs. of fine flour, 4 ozs. of vanilla chocolate, finely-grated, 8 eggs, the finely-grated rind of ½ a lemon, ½ a gill of whipped cream, apricot marmalade.
Method.—Beat the butter to a cream, stir in the yolks of eggs separately, add the sugar, grated chocolate, lemon-rind, and lastly the flour, and beat briskly for at least 20 minutes. Whisk the whites of eggs to a very stiff froth, stir them into the rest of the ingredients as lightly as possible, pour the mixture into round shallow tins, and bake in a moderate oven from 40 to 45 minutes. When quite cold spread the