The Art of German Cooking and Baking / Revised and Enlarged Edition

by Lina Meier

Chapter 1, Nos. 1–68. [SOUPS.]
	No.	Page.
Apple Soup	[50]	[19]
Asparagus Soup with Bouillon	[38]	[15]
Barley Gruel Soup	[26]	[12]
Barley Gruel Soup with Bouillon	[25]	[11]
Barley Gruel Soup with Bouillon	[24]	[11]
Bean-Puree Soup with Crab or Lobster Butter	[34]	[14]
Bean Soup with Bouillon	[33]	[18]
Beer Soup	[49]	[19]
Bouillon	[1–2]	[5]
Bouillon made of Roast Bones or Meat Remnants	[6]	[6]
Bouillon	[1–6]	[5]
Bouillon of Beef	[5]	[5]
Bouillon of Meat Extract	[4]	[5]
Bouillon Rice Soup with Tomatoes	[21]	[10]
Bread Sticks for Bouillon	[16]	[9]
Butter-Dumpling Soup	[8]	[6]
Buttermilk Soup or Sour Milk Soup	[67]	[25]
Cauliflower Soup with Bouillon	[39]	[15]
Celery Soup with Milk	[41]	[16]
Cheese sticks for Bouillon	[17]	[9]
Cheese Pastry	[18]	[9]
Chicken Bouillon to drink	[59]	[22]
Chicken Soup	[62]	[23]
Chocolate Soup	[55]	[21]
Cold Rice Soup with Apples	[23]	[11]
Crawfish or Crab Soup with Marrow Dumplings or Liver Dumplings	[57]	[22]
Curdle Soup	[14]	[8]
Dumplings for Bouillon, Marrow Dumpling Soup	[7]	[6]
Farina-Dumpling Soup	[12]	[7]
Farina Soup with Bouillon	[30]	[13]
Fish Soup with Fish Dumplings	[56]	[21]
Flour Dumplings	[19]	[10]
Flour Soup (Wheat)	[52]	[20]
Fresh Vegetable Soup with Bouillon	[37]	[15]
Green Corn Soup with Bouillon	[31]	[13]
Lentil Soup	[36]	[14]
Liver-Dumpling Soup	[9]	[7]
Marrow Strips for Soup	[15]	[8]
Meat-Dumpling Soup	[10]	[7]
Milk Soup	[54]	[21]
Mock-Turtle Soup	[44]	[17]
Oatmeal Soup	[32]	[13]
Oxtail Bouillon	[3]	[5]
Oyster Soup	[58]	[22]
Oyster plant Soup	[68]	[26]
Partridge Soup	[63]	[24]
Pea Soup with Bouillon	[35]	[14]
Pigeon Bouillon to drink	[60]	[23]
Pigeon Soup	[61]	[23]
Potato Soup	[46]	[18]
Potato Soup with Bouillon	[45]	[18]
Red Wine Soup	[48]	[19]
Red Wine Soup with Sago	[65]	[24]
Rice Soup with Bouillon	[20]	[10]
Rice Soup with Milk	[22]	[10]
Rye Bread Soup	[51]	[20]
Rye Flour Soup	[53]	[20]
Sago Soup with Bouillon	[28]	[12]
Sago Soup with Red Wine or Raspberry Juice	[29]	[12]
Sorrel Soup with Bouillon	[40]	[16]
Sponge-Dumpling Soup	[11]	[7]
Stirred Sponge Dumplings	[13]	[8]
Sweet Barley Gruel Soup	[27]	[12]
Tomato Soup	[42]	[16]
Tomato Soup with Milk	[43]	[17]
Tomato Soup with Small Meat or Potato Dumplings	[66]	[25]
White Wine Soup	[47]	[18]
Wild Game or Poultry Soup	[64]	[24]

Chapter 2, Nos. 1–36. [BEEF.]
	No.	Page.
Beef Cutlets of Roast beef	[18]	[36]
Beef Fillet Beefsteak	[4]	[29]
Beef Fillet Roast	[3]	[29]
Beef Fillet Steaks with Champignons and fried Goose liver	[5]	[30]
Beef Gulash	[16]	[35]
Beef Hash	[20]	[37]
Beef Pot Roast	[11]	[33]
Beef Roulade	[15]	[35]
Beef Salad	[24]	[38]
Beef with Onions	[22]	[37]
Boiled Beef	[19]	[36]
Boiled Beef Slices fried with Eggs and Onions	[23]	[37]
Braised Beef Slices	[12]	[33]
Broiled Steak of Roast Beef	[6]	[30]
Chopped German Steak or Hamburg Steak	[8]	[31]
Chop Suey	[36]	[43]
Corned Beef	[30]	[40]
Corned Beef for Cooking	[31]	[40]
Cow Udder	[29]	[40]
Croquettes	[25]	[38]
Fillet Beefsteak for Breakfast	[10]	[32]
Fried Beef Liver with Breakfast Bacon	[28]	[39]
Hash with Potatoes	[21]	[37]
Königsberger Klops	[27]	[39]
Meat Pudding—How to Utilize Roast Beef Roast beef with Rice Covering	[2]	[28]
Meat Pudding No. 2	[26]	[39]
Pickled Beef Tongue	[33]	[41]
Ragout of Ox-Tongue	[35]	[42]
Raw Beefsteak a la Tartare	[9]	[32]
Roast Beef	[1]	[28]
Roasted Rib Piece	[13]	[33]
Smoked Corned Beef	[32]	[41]
Smoked Pickled or Fresh Beef for Cooking and Frying	[34]	[41]
Sour Roast	[14]	[34]
Steak from the Beef Round	[7]	[31]
Steamed Beef-Brisket	[17]	[35]

Chapter 3, Nos. 1–42. [VEAL.]
	No.	Page.
Breaded Veal Chops	[22]	[55]
Breaded Veal Cutlets	[19]	[53]
Breast of Veal with Beer	[12]	[50]
Calf’s Brains	[15]	[51]
Calf’s Head Ragout	[13]	[50]
Calf’s Tongue	[14]	[51]
Chopped Veal Cutlets	[21]	[54]
Croquettes from Veal Remnants	[31]	[59]
Croquettes of Sweetbreads	[30]	[58]
Stuffed Breast of Veal	[11]	[49]
Larded and Baked Calf’s Liver	[36]	[61]
Larded Braised Calf’s Liver	[37]	[61]
Leg of Veal	[1]	[45]
Liver Dumplings	[34]	[60]
Meat Balls from Veal Remnants	[32]	[59]
Puff Paste Patties filled with Sweetbread Ragout	[29]	[58]
Roasted Fricandeau of Veal	[10]	[49]
Roast Veal Loin with Kidney	[9]	[49]
Saddle of Veal	[8]	[48]
Shells filled with Veal Roast	[5]	[47]
Stewed Veal or Calf’s Tongue with Raisins	[41]	[63]
Stuffed Veal Crown Roast	[42]	[63]
Sweetbreads	[27]	[57]
Sweetbreads in Shells or other Small Molds	[28]	[57]
Unbreaded Veal Cutlets (Chops)	[18]	[53]
Veal Cutlets as a fine Side Dish	[20]	[54]
Veal Cutlets in White Wine	[25]	[56]
Veal Cutlets or Schnitzel a la Holstein	[24]	[55]
Veal Fricassee	[16]	[52]
Veal Gulash	[17]	[52]
Veal Hash from Remnants	[33]	[60]
Veal Kidneys	[38]	[62]
Veal Kidneys with Bread or Rolls	[39]	[62]
Veal or Calf’s Liver with Breakfast Bacon	[35]	[60]
Veal or Calf’s Tripe	[40]	[62]
Veal Roast Pudding	[6]	[47]
Veal Roast Ragout—Brown	[4]	[46]
Veal Roast Salad	[7]	[48]
Veal Roast with Potatoes	[3]	[46]
Veal Steak from the Leg	[26]	[56]
Vienna Veal-Schnitzel (Veal Cutlets)	[23]	[55]
Warmed up Veal Roast	[2]	[45]

Chapter 4, Nos. 1–32. [MUTTON.]
	No.	Page.
Baked Mutton Kidneys	[19]	[71]
Breaded Lamb Roast	[28]	[75]
Broiled Breaded Mutton Chops	[15]	[70]
Irish Stew. Mutton Cutlets in all kinds of Vegetables and Potatoes	[18]	[71]
Lamb Crown Roast	[32]	[76]
Lamb Roast	[27]	[74]
Lamb Stew	[30]	[76]
Larded Saddle of Mutton, Mock Venison	[7]	[67]
Leg of Mutton, English Style	[1]	[65]
Leg of Mutton in Milk	[2]	[65]
Leg of Mutton with Red Wine	[3]	[66]
Mutton Chops with Potatoes	[16]	[70]
Mutton Cutlets Broiled	[14]	[69]
Mutton Cutlets or Chops	[13]	[69]
Mutton Kidney Pudding	[20]	[72]
Mutton or Lamb Ragout	[29]	[75]
Mutton Pie	[25]	[73]
Mutton Prepared. Simply	[26]	[74]
Mutton Ragout	[21]	[72]
Mutton Roast Salad	[24]	[73]
Mutton Steak	[12]	[69]
Mutton Stew	[6]	[67]
Mutton Stew with White Cabbage	[11]	[69]
Mutton Tenderloin	[9]	[68]
Mutton with Pickles	[23]	[73]
Mutton with Potatoes	[22]	[72]
Plain Ragout of Mutton or Lamb	[31]	[76]
Roasted Leg of Mutton with Champignons	[4]	[66]
Saddle of Mutton a la English Style	[8]	[68]
Stewed Mutton Cutlets	[17]	[70]
Stewed Rack of Mutton	[10]	[68]
Stuffed Roasted Leg of Mutton	[5]	[67]

Chapter 5, Nos. 1–35. [PORK.]
	No.	Page.
Boiled Ham with Macaroni	[13]	[82]
Boiled Ham with Noodles	[12]	[82]
Braised Pork Roast	[4]	[79]
Breaded Ham	[14]	[82]
Breaded Leg of Pork	[3]	[79]
Cabbage Sausages	[30]	[89]
Chopped Pork Cutlets	[18]	[84]
Fresh Young Leg of Pork for Roast	[2]	[78]
Fried Ham with Eggs	[11]	[81]
Fried Sausage	[26]	[87]
Fried Sausages	[28]	[88]
Ham in Burgundy Wine	[10]	[81]
Meat Salting and Pickling	[34]	[90]
Mock Rabbit	[22]	[85]
Pickled Ham	[35]	[90]
Pork Kidneys	[20]	[85]
Pork Ragout or Pork Pepper	[21]	[85]
Pork Ribs and Sauerkraut	[24]	[87]
Pork Stew	[6]	[80]
Pork Roast	[1]	[78]
Roasted Pork Cutlets	[17]	[84]
Roasted Pork-Fillet	[15]	[83]
Sausage	[25]	[87]
Sausages	[27]	[88]
Salt Pork or Hip-hone for stew	[7]	[80]
Smoked Ham Boiled, Breaded with Rye Bread Crumbs	[9]	[80]
Smoked Ham for Cooking	[8]	[80]
Sour Pork Roast	[5]	[79]
Spanferkel or Roast Little Pig	[31]	[89]
Spanferkel ala French Style	[33]	[90]
Stewed Pork Cutlets	[19]	[84]
Stuffed Hog’s Head	[23]	[86]
Stuffed Pork-Fillet called Mock Duck	[16]	[83]
Stuffed Spanferkel or Roast Little Pig	[32]	[89]
White Cabbage Pie with Pork	[29]	[88]

Chapter 6, Nos. 1–56. [POULTRY AND GAME BIRDS.]
	No.	Page.
Blackbirds	[43]	[110]
Chicken Croquettes	[9]	[95]
Chicken or Pigeon Cutlet	[12]	[96]
Chicken Pie	[6]	[94]
Chicken Pie English Style	[13]	[97]
Chicken Ragout in Shells or other small Molds	[8]	[95]
Duck Ragout	[56]	[115]
Fat Goose Stuffed with Apples	[21]	[100]
Fat Goose Stuffed with Chestnuts	[22]	[101]
Fine Chicken Fricassee	[10]	[95]
Fine Ragout of Partridge	[42]	[109]
Fried Capon Ragout	[51]	[113]
Fried Duck Liver	[31]	[105]
Fried Goose Liver	[23]	[101]
Fried Old Pheasant	[34]	[106]
Fried Partridge	[40]	[109]
Fried Pheasant	[33]	[105]
Fried Pigeon	[15]	[98]
Fried Pigeons with Sweet Stuffing	[17]	[98]
Fried Snipes	[45]	[111]
Fried Woodcock	[47]	[112]
Fried Woodcock, Another Form of	[48]	[112]
Goose and Duck Schwartz-sauer	[32]	[105]
Goose Giblets	[24]	[101]
Goose Liver Pie	[25]	[102]
Goose Liver Pudding	[26]	[102]
Grouse Pie	[39]	[108]
Leipzig Larks	[44]	[111]
Old or Young Chicken with Rice	[5]	[93]
Partridge with Sauerkraut	[41]	[109]
Pheasant Patties in Shells or other Small Molds	[35]	[106]
Pheasant Pie	[37]	[107]
Pigeon Pie, English Style	[14]	[97]
Poulard Fricassee	[55]	[115]
Puff Paste Patties, Filled with Chicken Ragout	[7]	[94]
Red Grouse and Guinea Hen	[38]	[108]
Red Grouse Cutlets	[53]	[114]
Roast Capons	[50]	[113]
Roast Duck	[29]	[104]
Roast Poulard	[54]	[114]
Roast Spring Chicken	[1]	[91]
Roast Turkey	[18]	[99]
Roast Wild Duck	[49]	[112]
Roasted and Stuffed Turkey	[19]	[99]
Roast Wild Goose	[27]	[103]
Roast Young Goose	[20]	[100]
Smoked Goose Breast	[28]	[103]
Snipe on Toast	[46]	[111]
Stewed Capon	[52]	[113]
Stewed Chicken with Champignons	[4]	[93]
Stewed Pheasant	[36]	[107]
Stuffed Chicken, Another Form of	[3]	[92]
Stuffed Duck, Another Form of	[30]	[104]
Stuffed Roasted Chickens	[2]	[92]
Stuffed Fried Pigeons	[16]	[98]
Vienna Baked Chicken	[11]	[96]

Chapter 7, Nos. 1–25. [GAME.]
	No.	Page.
Chopped Steak of Game. Deer, Doe, Boar or Wild Rabbit Meat is used	[10]	[120]
Cold Game Pie. Made from Deer, Doe, Boar or Rabbit Meat	[11]	[120]
Deer or Doe Liver	[4]	[118]
Domestic Rabbit Roast	[23]	[126]
Game Ragout made from Remnants	[12]	[121]
Hasenpfeffer (Rabbit Pepper)	[19]	[124]
How to Skin a Rabbit	[14]	[122]
Lapins	[25]	[127]
Leg or Saddle of Wild Boar	[13]	[121]
Leg of Venison	[2]	[117]
Leg of Venison	[8]	[119]
Leg of Venison Another Form of	[9]	[119]
Rabbit Cutlets	[18]	[123]
Rabbit Liver	[20]	[125]
Rabbit Pie	[22]	[125]
Rabbit Roast	[15]	[122]
Rabbit Salad	[21]	[125]
Roast Saddle of Venison	[1]	[116]
Saddle of Venison	[7]	[119]
Stuffed Domestic Rabbit Roast	[24]	[126]
Stewed Rabbit	[16]	[123]
Stewed Rabbit Another Form of	[17]	[123]
To Carve a Leg of Venison	[6]	[118]
Venison Cutlets	[3]	[117]
Venison Ragout	[5]	[118]

Chapter 8, Nos. 1–61. [FISH.]
	No.	Page.
Baked Eel	[12]	[133]
Baked Gurnet	[36]	[143]
Baked Lobster	[52]	[148]
Baked Red Snapper	[22]	[138]
Baked Sole	[35]	[143]
Boiled Codfish	[32]	[142]
Boiled Crawfish or Crabs	[53]	[149]
Boiled Lobster	[48]	[147]
Boiled Red Snapper	[26]	[139]
Boiled Salmon	[5]	[131]
Boiled Salmon Trout	[9]	[132]
Boiled Turbot	[24]	[139]
Codfish Hash	[42]	[145]
Codfish Ragout	[33]	[142]
Cold Eel Roulade	[15]	[134]
Cold Lobster	[49]	[148]
Crab Cutlets with Vegetables	[54]	[149]
Crab Ragout	[55]	[150]
Eel, Blue	[11]	[133]
Eel in Beer	[13]	[133]
Eel with Rice (Fricassee)	[14]	[134]
Fillet of Shellfish, Whitefish, Cabeljou, Sole, with Dressing	[29]	[140]
Fish, Boiled	[1]	[129]
Fish Broiled or Roasted	[4]	[130]
Fish Baked	[2]	[129]
Fish Steamed or Stewed	[3]	[130]
Fish and Potato Pudding	[40]	[144]
Fish Croquettes	[38]	[144]
Fish Cutlets	[39]	[144]
Fish Fricassee from Pickerel or Whitefish	[19]	[136]
Fried Fresh. Herring	[43]	[145]
Fried Mackerel	[30]	[141]
Fried Oysters or Clams	[58]	[150]
Fried Smelt or Sparling	[28]	[140]
Fried Sole	[34]	[142]
Fried Trout	[10]	[132]
Herring Salad	[47]	[147]
Larded and Stuffed Pickerel	[17]	[136]
Larded Pickerel	[16]	[135]
Lobster Croquettes or Cutlets	[50]	[148]
Lobster Ragout in Shells or on Toast	[51]	[148]
Marinated Salt Herring	[45]	[146]
Marinated Salt Herring a Simple Way	[46]	[146]
Oysters	[56]	[150]
Oyster or Clam Pudding with Rice	[60]	[151]
Oyster or Clam Salad	[59]	[151]
Oyster Patties	[57]	[150]
Pickerel or Codfish Salad	[21]	[138]
Pickerel or Whitefish with Sauerkraut	[23]	[138]
Pickerel with Tomato Sauce	[20]	[137]
Red Snapper with Rad Wine Dressing	[27]	[140]
Rolled, Stuffed Fish Fillets	[31]	[141]
Salmon, Blue	[6]	[131]
Salmon Salad	[7]	[131]
Salmon Steak	[61]	[151]
Salted Codfish Croquettes	[41]	[145]
Sliced Salmon Broiled	[8]	[132]
Small Fish Ragouts in Shells or Small Molds; Utilizing Remnants of Fish	[37]	[143]
Stuffed and Larded Pike	[18]	[136]
To Marinate or Pickle Herring	[44]	[146]
Turbot Fricassee	[25]	[139]

Chapter 9, Nos. 1–12. [HEAD CHEESE AND GELATINES.]
	No.	Page.
Eel in Jelly	[9]	[156]
Fish in Jelly	[8]	[155]
Gelatine or Head Cheese from Poultry Bouillon	[3]	[153]
Goose Liver in Jelly	[12]	[157]
Head Cheese from Goose or Duck	[6]	[154]
Head Cheese from Ox-Tongue	[5]	[154]
Head Cheese from Partridge	[7]	[155]
Head Cheese from Pig’s Feet and Calf’s Tongue	[4]	[153]
How to Prepare Gelatine	[1]	[152]
Meat Gelatine for Patients	[2]	[152]
Oysters and Caviar in Jelly	[11]	[157]
Salmon in Jelly	[10]	[156]

Chapter 10, Nos. 1–58. [DRESSINGS OR GRAVIES.]
	No.	Page.
Apricot Sauce	[54]	[174]
Arrack Sauce	[46]	[173]
Asparagus Gravy	[7]	[161]
Bacon Gravy	[26]	[167]
Brown Champignon Sauce	[28]	[167]
Burgundy or Madeira Sauce for Ham, Fish or Tongue	[25]	[166]
Cocoa Sauce	[48]	[173]
Caper Sauce	[17]	[164]
Cauliflower Gravy	[6]	[161]
Cherry, Currant, Blueberry Sauce	[57]	[175]
Cherry Sauce	[52]	[174]
Chocolate Sauce	[49]	[173]
Cold Caviar Dressing	[40]	[171]
Cold Chive Dressing for Beef	[39]	[171]
Cold Herb Dressing	[37]	[170]
Cold Mustard Dressing for Cold Lamb or Veal Roast	[35]	[170]
Cold Remoulade Dressing, very fine	[38]	[171]
Cooked Mayonnaise Dressing, very good with Lobster or Chicken Salad	[43]	[172]
Crab or Lobster Gravy for Fish, Chicken and Fricassee	[19]	[164]
Dill, Chive or Tarragon Gravy	[32]	[169]
Dutch Gravy	[2]	[159]
Fine Bearnaise Sauce, for Fillets, Saddle of Mutton, Mutton Cutlets	[10]	[162]
Fine Dutch Gravy for Fish or Veal	[3]	[160]
Fine Gravy, for Poultry, Meat and Fish	[13]	[163]
Fine Mustard Gravy, for Beef and Fish	[8]	[161]
Fine Tomato Dressing	[12]	[162]
Fruit Puree Sauce	[58]	[175]
Good Fish Gravy	[5]	[160]
Herb Gravy	[27]	[167]
Horse Radish Dressing, Raw	[15]	[163]
Horse Radish Gravy	[14]	[163]
Lemon Sauce	[50]	[174]
Maraschino Sauce	[51]	[174]
Mayonnaise Dressing No. 1 (Cold)	[41]	[171]
Mayonnaise Dressing No. 2	[42]	[172]
Mayonnaise Dressing No. 3 for Poultry Salad	[44]	[172]
Morel Sauce	[30]	[168]
Oil Dressing a la Tartare, for Hard-Boiled Eggs, Cold Beef and Head Cheese	[34]	[169]
Onion Gravy, for Boiled Beef	[22]	[165]
Oyster Dressing	[18]	[164]
Parsley Gravy	[31]	[168]
Pearl Onion Gravy	[23]	[166]
Pickle Gravy	[24]	[166]
Plain Mustard Dressing, for Fish and Beef	[9]	[161]
Prune Sauce	[53]	[174]
Raspberry Sauce	[56]	[175]
Remoulade Sauce	[20]	[165]
Sardine Gravy, for Meat and Fish	[16]	[163]
Sorrel Gravy	[33]	[169]
Strawberry Sauce	[55]	[174]
Tartare Dressing	[36]	[170]
Tomato Gravy	[11]	[162]
Truffle Sauce	[29]	[168]
Vanilla Sauce	[47]	[173]
Whipped Dutch Gravy, for Fish Asparagus, Cauliflower, Oyster Plants and Scorzonera	[4]	[160]
White Fricassee Sauce, for Chicken or Veal Fricassee	[21]	[165]
White Gravy	[1]	[159]
White Wine Sauce	[45]	[172]