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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. Preparation: The meat is cut into 1½ inch squares.
  2. The onion is cut into small cubes and fried slightly in the butter, the meat is then added and stewed 10 minutes.
  3. Add the flour, salt and pepper and stew 5 minutes more.
  4. The water is then poured in and covered up.
  5. Stir it once in a while and let it cook until done, which will require about 1½ hours.
  6. Gulash must not be too juicy.
  7. No.
  8. 18—UNBREADED VEAL CUTLETS.