For Poultry, Meat and Fish

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.

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.

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Ingredients

¼ cup of ground poultry
¼ cupful of ground fish added
¾ cup of cream
1 small onion

Method

⅛ lb.
of butter ⅛ lb.
of raw ham 1 small onion 1½ tbsps.
of flour ⅓ pt.
bouillon ⅓ pt.
cream or milk ¼ cup of ground poultry, fish or meat Salt, pepper 1 tsp.
of lemon juice Preparation: The lean ham is cut into small cubes and fried in the butter.
Add the sliced onion, stir in the flour and stew a little while, add the bouillon and cream.
Now the gravy is cooked for 15 minutes and the ¼ cupful of ground fish added.
When served with meats, add meat instead of fish.
Season with salt, pepper and lemon juice.
Let it boil a while and strain through a fine sieve.
No.
14—HORSE RADISH GRAVY.
½ cup of horse radish 1½ tsps.
of flour 1 tbsp.
of butter ¾ cup of cream or bouillon 1 pinch of salt 1 tsp.
of sugar Preparation: The horse radish must be scraped and grated very quickly, flour and butter stirred in and the cream added.
Let it boil 15 to 20 minutes, stirring constantly, and season with salt and sugar.
No.
15—HORSE RADISH DRESSING, RAW.
½ cup of horse radish 3 tbsps.
of vinegar 1 pinch of salt 1 tsp.
of sugar Preparation: The prepared horse radish is mixed with vinegar, salt and sugar and served that way.
No.
16—SARDINE GRAVY.