Lina Wachtelborn Meier, The Art of German Cooking and Baking… (1922)
“ The fat is cut off and the cutlets salted and peppered and dipped in flour, then fried quickly in hot butter on both sides. They are then taken out and put on a hot platter. The sliced onion and flour are browned in the drippings, bouillon, wine, spices, lemon juice, salt, 4 pepper-corns added, and cooked a while. The cutlets are then put into this gravy, covered and placed into the oven to stew one hour. ”
Lina Wachtelborn Meier, The Art of German Cooking and Baking… (1922)
“ No. 1—PORK ROAST. Quantity for 6–8 Persons. 4 lbs. rib roast Salt 6 pepper-corns 2 cloves 1 onion 11⁄2 tbsps. of flour 1 cup of cream 11⁄2 cups of water 1 bay-leaf Preparation: The meat is washed and pounded, some fat trimmed off and salted. The roast is put into the oven with 1 cup of boiling water, all spices and onion and roasted 11⁄2 to 2 hours, basting it frequently. The roast must be crisp outside. When it is done, put it on a platter and prepare the gravy. ”
Lina Wachtelborn Meier, The Art of German Cooking and Baking… (1922)
“ The ham is chopped fine and the macaroni broken in 2-inch pieces, boiled in salt water for 1⁄2 hour, then drain. Butter a casserole, put in a layer of macaroni and one of ham, repeat 3 or 3 times, with macaroni for the last layer. The milk is stirred well with eggs, salt, pepper, lemon juice and grated cheese and poured over the mass, then baked in the oven for one hour, after putting a few small pieces of butter on top. ”
