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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

Method

  1. 6 pepper-corns ½ onion 1 bay-leaf 2 cloves Juice of ½ lemon Preparation: Soak the calf tongues in water.
  2. Cover and cook slowly in 3 qts.
  3. of water with salt, lemon peel, bay-leaf, cloves, onion and pepper;
  4. when tender, skin and slice.
  5. Brown the butter and flour and add the tongue bouillon, white wine, raisins and lemon juice.
  6. Cook ½ hour and season with sugar, salt or lemon juice.
  7. Put the tongues into the gravy and heat but do not boil.
  8. The gravy must be thick.
  9. Serve.
  10. Potato dumplings are nice with this meat.
  11. No.
  12. 42—STUFFED VEAL CROWN ROAST.
  13. 1 saddle of veal ½ lb.
  14. chopped veal 1 qt.
  15. fresh champignons or 1 pt.
  16. canned champignons 2 eggs Salt according to taste 1 pinch of pepper 1 piece of butter ½ soaked roll Small peeled potatoes Preparation: The saddle of veal is freed from all fat and the rib bones are freed from meat 2 inches from the end.
  17. The prepared saddle of veal is tied together so it looks like a crown.
  18. The fresh champignons are cooked until tender in butter and some bouillon or water.
  19. Add the 2 eggs, the chopped veal, pepper, salt and roll and mix well.
  20. This stuffing may or may not be stewed a little with butter and then put into the crown of veal.
  21. On the small ribs stick some potatoes so that they will not get too brown.
  22. Roast the stuffed crown of veal 2 or 2½ hours, same as veal roast.