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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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Method

  1. 1 pinch of pepper 2 yolks of eggs 2 tbsps.
  2. of small pearl onions Preparation: Prepare the gravy just like onion gravy, No.
  3. 22.
  4. After the gravy has been strained, put in the pearl onions, cook for 1 minute and stir in the yolks of eggs, but do not cook any longer.
  5. No.
  6. 24—PICKLE GRAVY.
  7. 1 piece of butter 2 tbsps.
  8. of sliced onion 1½ tbsps.
  9. of flour ¾ pt.
  10. of bouillon ¼ tsp.
  11. of meat extract Salt, pepper ½ tbsp.
  12. of vinegar 1 tsp.
  13. of sugar 2 small chopped pickles Preparation: Brown the butter, stir in the onion and flour, cook a minute, and add the bouillon.
  14. Add the meat extract and cook 15 minutes, then strain and season with salt, pepper, vinegar, sugar.
  15. Put in the finely chopped pickles and set to simmer.
  16. You can improve this gravy with pieces of cauliflower and small pearl onions.
  17. Serve with mutton roast or lamb.
  18. No.
  19. 25—BURGUNDY OR MADEIRA SAUCE.