Boil the pork chops in water for ½ hour. Then add the potatoes cut in half and the sausage cut in 1 inch pieces. Cook until potatoes are almost done. Drop well-beaten dumpling dough into the boiling meat mixture, cover and cook 10 minutes.
SAUERBRATEN
2 inch thick piece of chuck, pot roast or tender boiling beef. Place in dish or bowl and cover with solution of half vinegar and half water, put in two large onions sliced. Do this two or three days before the meat is wanted. On the day before it is to be cooked cut 3 or 4 slices of bacon into 1" pieces and chop fine 1 tablespoon of the onion which has been soaking in the vinegar. Cut holes in the meat 1 or 2 inches apart and stuff bits of the bacon and chopped onion into the holes. Put the meat back into the solution, add 1 tablespoon whole cloves and 1 teaspoon whole allspice. Bake the meat as a pot roast in part of the solution, until tender. Use more of the solution, adding sugar to taste, in making the gravy which will be almost black.
HORSERADISH SAUCE
For Boiled beef or Corned beef
- 2 tblsp. butter
- 2 tblsp. flour
- 1 cup milk
- ¼ cup grated horseradish
- ¼ tsp. dry mustard
- salt and pepper
Melt butter, remove from heat and stir in flour. Add the milk gradually, stirring constantly, until mixture boils and thickens. Add salt and pepper and cook for 3 minutes more. Add the grated horseradish and dry mustard and blend well. Keep hot in double boiler. Serve on slices of boiled beef or corned beef.
SCHNITZEL MEAT
- 1½ lbs. veal steak cut in cubes
- 2 tblsp. shortening
- 2 tblsp. flour
- 1 cup tomato juice
- 2 carrots, diced
- 1 small onion, chopped fine.
- Salt and pepper
- Flour
Dredge meat with flour and season. Melt shortening (preferably bacon fat) and brown the meat in it. Remove meat from the pan, stir in the flour and blend. Add the tomato juice and stir well until mixture thickens. Add meat, carrots and onion. Cover closely and simmer for 45 minutes.