Lina Wachtelborn Meier

“ The gravy is usually thin, therefore add the flour and serve with the roast ; the contents of the dish must not boil, otherwise the roast will become dry. Cut the roast into slices, place them into a buttered mold, put the sardines, capers and bits of butter between them and drip the lemon juice on. Cover the mold, put it into the dish with boiling water and boil for % hours. The meat is served in the mold, the gravy heated and served with it. ”

“ The gravy must be strained before serving. The kidneys may be removed, cut into thin slices, arranged around the roast with the pieces overlapping each other like scales.
Remarks: The gravy may be prepared in various ways. Instead of cream take 1⁄4 cup of Madeira or red wine and cut truffles into thin slices and put into the gravy.
Another way is to take cream' and champignons and lemon juice.
The left-over roast may be utilized for ragout, gulash, fricassee, meat dumplings or in a pudding made of roast and potatoes. The bones are split and used to make bouillon. ”

“ The cutlets are chopped and cut off the rib-bone. Remove all tendons and skin, and shape the chopped meat round and press it against the bone. Beat the egg well. Salt and pepper the cutlets, dip carefully into the egg and then into the flour. Now heat the butter and fry the cutlets in it to a light brown on both sides. Handle them carefully so they will not fall apart, then take them out and place them on a hot platter. Put 1⁄2 cup of water into cutlet butter, salt if necessary and cook, pour over cutlets, garnish with lemon slices and serve. ”