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Lina Meier

The Art of German Cooking and Baking

Published by Good Press, 2021

goodpress@okpublishing.info

EAN 4066338057976

Table of Contents

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CHAPTER 1.

SOUPS.

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No. 1—BOUILLON.

4 lbs. ox bones

6 qts. water

⅛ of an onion

½ of a carrot

1 small piece celery

1 small piece kohlrabi

1 small piece parsley root

1 tomato, salt

Preparation:

No. 2—BOUILLON.

The soup bone and the soup greens are fried light brown with a piece of butter or lard. Water is then added and salt. Boil 4 hours as in the preceding recipe and strain before using.

No. 3—OXTAIL BOUILLON.

3 lbs. ox-tall

1 tbsp. butter

5 qts. cold water

Salt

Soup greens

Preparation:

No. 4—BOUILLON OF MEAT EXTRACT.

12 3 4 5 6 В конец