Lina Wachtelborn Meier

“ If you wish to serve the tongue warm and whole, it is nicer to fry it. Put it into a low frying pan, add the given quantity of butter and fry it 10 minutes on both sides, add 1 tablespoonful of flour and let it simmer a few minutes. Now add the bouillon or water. With the water put in 1⁄4 teaspoonful of meat extract, red wine, sugar, salt and lemon juice, and then cook 1⁄4 of an hour, basting it several times. Then serve. The gravy must be strained.
Boiled, warm tongue is nice with vegetables. Cut the tongue into slices and place it around the vegetables like scales. ”

“ The ready fried beefsteaks are put on a hot platter. The gooseliver is cut into as many pieces as there are steaks, and one piece put in the center of each steak. The prepared champignons are placed around each piece of gooseliver on top of each steak.
The gravy is put on the platter too. You can garnish the platter with scallops of puff paste. This dish is nice between courses.
No. 6—BROILED STEAK OF ROAST BEEF.
Quantity for 6 Persons.
3 lbs. of roastbeef Salt, pepper 1⁄4 lb. of butter (scant) Preparation: The roastbeef is cut into 11⁄2 inch thick slices and pounded well. ”

“ After 1⁄2 hour's roasting add 2 to 3 tablespoonfuls of butter and let it roast for another hour, basting frequently. In 11⁄2 hours the roastbeef is rare inside and in 2 hours it is well done.
If the roast is small, it will require 15 minutes less per pound, and if larger 15 minutes longer for roasting. When the roast is done, put it on a platter and make the gravy.
Take 3⁄4 tablespoonful of flour, put it into the pan, stir it well and let it boil 3 minutes, then pour in the 1 cup of water, boil a few minutes, strain and serve. ”