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For Beef

A historical recipe from The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922).

A historical recipe

The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Project Gutenberg eBook #63883.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

From The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Digitised by Project Gutenberg, eBook #63883 (https://www.gutenberg.org/ebooks/63883). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by the book is about German cookery (Cooking, German); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Ingredients

Method

  1. ½ cup of cream or milk ⅙ cup of vinegar 1 pinch of pepper and sugar ¼ cup of finely chopped chives Salt to taste Preparation: Cream, vinegar and chives are stirred together, then seasoned with salt, pepper and sugar.
  2. No.
  3. 40—COLD CAVIAR DRESSING.
  4. ½ lb.
  5. of caviar 3 yolks of eggs ½ cup of cream 2 tbsps.
  6. of vinegar 1 pinch of pepper and sugar Salt to taste Preparation: Put the 3 yolks of eggs and cream into a double boiler and cook until it thickens, stirring constantly, add the vinegar and stir until cold, then season with pepper, sugar and salt.
  7. Put the caviar into a sieve, and let cold water run over it until it becomes granular, then stir into the dressing.
  8. This dressing is good with blue fish.
  9. No.
  10. 41—MAYONNAISE DRESSING No.
  11. 1.
  12. (COLD).
  13. 6 yolks of eggs ½ pt.
  14. olive oil Juice of ¼ lemon 1⁄10 tsp.
  15. of mustard ¼ tsp.
  16. of sugar Salt to taste 1 pinch of white pepper Preparation: The 6 yolks of eggs are stirred with the oil, then seasoned with lemon juice, pepper, mustard, sugar and salt.
  17. Remarks: Mayonnaise dressing is good with salmon.
  18. No.
  19. 42—MAYONNAISE DRESSING No.
  20. 2.
  21. 4 yolks of eggs ⅓ pt.
  22. fine salad oil 3 tbsps.
  23. of bouillon 2 tbsps.
  24. of vinegar ¼ tsp.
  25. of mustard ¼ tsp.
  26. of grated onion 1 pinch of pepper Salt to taste Preparation: The yolks of eggs are stirred adding the oil and vinegar a few drops at a time, season with onion, pepper and salt and add sufficient bouillon to give it the required thickness.
  27. No.
  28. 43—COOKED MAYONNAISE DRESSING.