Meat Dumplings
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
- 1 egg
- 1 large stalk celery
- 3 large onions
Method
- ¼ lb.
- finely chopped veal ¼ lb.
- finely chopped pork 1 roll, soaked and the water pressed out Some grated onion, salt, pepper 1 tbsp.
- of finely chopped champignons 1 tsp.
- of finely chopped truffles.
- 1 egg Mix this all very well and form small dumplings, then put them into boiling hot salt water or bouillon and cook for 10 minutes slowly, or fry in butter light brown and place them around the tongue ragout.
- The plates and the platter on which they are served must be hot.
- Remarks: This is a fine dish for parties.
- No.
- 36—CHOP SUEY.
- For About 6 Persons.
- ½ lb.
- veal ½ lb.
- pork 1 lb.
- beef 2 tsps.
- molasses 1 large stalk celery 3 large onions 1 tbsp.
- lard 1 tbsp.
- flour Preparation: Cut the meat in cubes;
- put the lard and flour in pan and brown;
- add meat and put enough water on to cover it;
- add the molasses and cook slowly for 1 hour.
- Cut the stalk of celery in small pieces and add them to the meat.
- Cut the onions fine and fry them light brown in a little butter;
- add to the rest and boil slowly another half hour.
- Serve with plain Chinese sauce.