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The hash of tongue, lung and heart is placed in the middle of a hot platter, the liver slices placed in a wreath around it, the meat from the head, which has been cut into neat pieces, and the brains placed on top of the hash.
The gravy should be prepared before dishing out the hash. For the gravy, take one tablespoonful of flour, stir it in the butter in which the meat, brains and liver have been fried, add some of the bouillon and a little vinegar, lemon juice or white wine. Serve the gravy with the meat.
No. 31—PLAIN RAGOUT OF MUTTON OR LAMB.
The preparation is the same as in No. 29. Instead of wine, take wine vinegar or herb vinegar and leave off the champignons and truffles.
No. 32—LAMB CROWN ROAST.
Contents and preparation are the same as No. 42 of previous chapter, Veal Crown Roast.
CHAPTER 5.
PORK.
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1. Ham.
2. Pork Loin.
3. Pork Chops.
4. Pork Shoulder
5. Belly
6. Head
7. Snout
8. Shanks
9. Feet
Boiled, Fried and Salted Pork.
Also recipes for utilizing left over pork.