Description
Excerpt from The Lutheran Cook-Book
Beefsteak Roll. - Cut a slice from the round weighing two pounds and about one inch thick. Cut one slice of fat salt pork into small pieces or cubes. Lay the meat on a board, sprinkle the pork over and roll up tight; tie a stout thread round in several places and steam three hours. From the liquid in the dish in which the meat was placed make a gravy, using brown ?our for thickening. Serve with baked potatoes.
Veal Cutlets, German Style - Two pounds of veal cut lets, one egg, beaten light, two teaspoonfuls of melted but ter, pinch of pepper, salt to taste. Cut the veal cutlets into neat pieces, about the size of a silver dollar, pepper and salt lightly, dip each piece into the beaten egg and melted but ter, and fry ten minutes in a little butter or good dripping. They should be a nice brown 011 each side. Put in a plat ter and pour tomato sauce over them.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Beefsteak Roll. - Cut a slice from the round weighing two pounds and about one inch thick. Cut one slice of fat salt pork into small pieces or cubes. Lay the meat on a board, sprinkle the pork over and roll up tight; tie a stout thread round in several places and steam three hours. From the liquid in the dish in which the meat was placed make a gravy, using brown ?our for thickening. Serve with baked potatoes.
Veal Cutlets, German Style - Two pounds of veal cut lets, one egg, beaten light, two teaspoonfuls of melted but ter, pinch of pepper, salt to taste. Cut the veal cutlets into neat pieces, about the size of a silver dollar, pepper and salt lightly, dip each piece into the beaten egg and melted but ter, and fry ten minutes in a little butter or good dripping. They should be a nice brown 011 each side. Put in a plat ter and pour tomato sauce over them.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Details
Publisher - Forgotten Books
Language - English
Hardback
Contributors
Author
Elizabeth Mildred Weeter
Published Date -
ISBN - 9780260967770
Dimensions - 22.9 x 15.2 x 0.6 cm
Page Count - 102
Paperback
Contributors
Author
Elizabeth Mildred Weeter
Published Date -
ISBN - 9781330023457
Dimensions - 22.9 x 15.2 x 0.6 cm
Page Count - 104
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