New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-01-01
GERMAN COOKERY.
UY MRS. BAYARD TAYLOR.

, .r,. , ,ii,,,,,, ,,ii,s ~ ~ Go,r,e., cool,-
r,,o i.,,,t,,tg ror, two ladies' one of whom
,,,i ,,, c..,,,. I.s.s VOC d.tes+,bIc vvb,lo
n..- .., 1900. ,,I+,,i,
L.. t,r ,,,.,r;,,,... I,,t
''i."'' ''''.'i ~, ~
: may gus '''"' yl,,t..,,y 'ii'.on
'''Ii'" '"' % ,''. ''' 'o -''y''
NJ. .I,a. ~. ,Io,,I.t,,r,
served ~ the t'hI' dhoir; that al N'chI'npurl-
H.h"'iM -'t H4' ''''.o 81 .'I' N"''"d' o'''H
pudding OF at town I'D Sl''la was II S''eu WIN
L"DFl""' mug' S'c'|S lgh'" ; ana l"aI the
former net win no such h.-i''laH,, "H' happened
to get the Average G"ob lar" Oh Whatever part OF
Germany she may "''' ''''""'
Tho fact Is, chat German cookery" has very
WIDE meaning. As every "''i"'.- province OF PI'h-
clpahy has Us distinct dla'''' 50 Also HIS e'ch
It's own iaY"r'e dISh"' 'hi us Owl separate way Oh
90 king After LAYING become ati|'.A.cI WIN Ihe
famous Vienna cuiei"c' W"'t' COO" "h' WISHES ~
cnJcr n family 81 ire Il4H'i ''|' Is i'Iureu 10
know as many "d'i'h NA'' o. t..t''--S d7 .H'I'
are DAYS III 'he year "'} ''I nav '"- '','', '.''
or'I IlI' III '' 1907 '" "l'' sun ." '''
prefer the culinary l'''''.' "''-'''' '',
o. me country ""i'Is 'A''"'' 'i'-I '''' 1'''''' "
the hih''
shall never .oi-'' th'n mrs. ''' Il"'N ''I' ''l'''
my arrival Late IN tie even. = 10y t'' express T'""
from O,tcnd. II was ina fnan German lamny al
-, where "a, TO spend jhc winter Inc .auN oI
the house made the tea after W, u" s't doNh Oy
means Of silver t"a-H'ij!r over 5FIiii F'Hi.
BESIDES several KINDS OF "'nr"i~ "i'''' "u''o E''
brown, ana a laTG' print OF ou''eI' We I'u Io'-
I"dc OF veal win a''Ic' an" N".'C' i'''Uu' ,
hoth colt a Saiau anu compute l''i""'u - "
course OF cheese. P"hc"-'"r' WI ''N0'
served for dessert.
was InPnSltiVe enough 10 ",N WI '',o -
for these '-h'' an" NI"'' ,'' ''F,' ~ -, -'''i
neIEhD'iS al '"v restaurant "''' " ny "''n'
'n"' 'iS' "' ""' NY 80 t 80
sem 'ho'h "',' ~ "'' ,,t
ma"lns ''''' Nv '''
also "i ENJOY ntn'
h"' hND' ~ '"J CIV, ,a. 80 1,ro,
large "i'"'C % val .i.i,. .I,,a.
"i''' Wv ,;,I ,,,,,,,, roIo,. ,,,l hard
u va" nam |P''''''' 't' Dan - .;,,I,tI
boiled yolk OF e"">' also Hlu''"' itol' ~ '-i'i'
and tie securely with tWlHc. Blli'' II IN tlEhtIy
covered stry-uot thus: Line the bottom of the pot
,i,l, s,i... nj fot salt pork on which place the
WI" ,''" I'll IL,
roulade add one or TWO onions -'aI''u an" ueu
with three cloves each-o1e bay-Icat. ie" pepper,
49, I+, mt shoot If yvb,to
the juice "I 'H' I'''''' w. =.
paper large enough 10 coy or inc u"''' an" pun -
over the meat with he bntiered side down. Tut
ON 4 m plcratc fire: keep tightly covered, aud steam
,;, lo,,,- ,uo,, half hour IN every eonnd of
ui'li ""lI' "'''' VIZ -:
meat Bc sure 10 remove Il' '"''c o.iVl' WV"
Place on a LARGE mcat-di IN when cold. and heap
~ = CANA ,,oIlnu-co.orcd a,pic broken I'D in
aroma II H"in' Goli'" '""' '' 'N''O '''No' NP -
small pieces Win Il S"''' Spun.
AsPIC.-lake Il pan "I calves I'r'-''"n'o" We
fore hand one and n quarter pounds OF lean berI,
two pouuds of veal aquartcr-pound of lean ham
WV -, "a , go. ! al .o,. ,,,.,r ., ,,oI.ro-o
cover II VIM COZ" ""''l az" paw Wv
fire. skim At as the scum rises; LOT IL o"ii from
four TO five hours or until the volume OF water Is
W. ~ " ~ p..t I..,-,.'. thu. o,,,. with
of all the lat. bciI the "h-.'' Oh Iul'o gigs WIN
halfa ell Tor 0necighth of pinto OF vinegar untll
fr,tb,-. add one small onion cut i'm sc.s two bay
I,,,y .i ,,,n,,,r s.eds five cloves q soItspoonfuI
-, - -. l.,,... II -, i, had Aiv
"I SAT- ana SUM '"' '7'" ,''''' - ~ i'"
well and add il to the above BROTH alter III mas
somewhat coolod Let il come TO a boil and if too
-, Ill i,,,+, ~. +,.o Co,,.r ~,
aclu "lo" II u ""H i "''H"'' " wv "P
tightly and leJYr stun ing on nor place L"IJho Ut
boiling fifteen minutes. Add some caIanrI 10 3lEo
il rich golden or ann, col"I. Ioui tng "ioe
through flannel J'ly Dag am re"c'' UNI" c!''''
FORCE MEAT FOR THE RoULiDE.-lleat one
tablespoonful OF butter IN Trying PAN add 10 y
two tablcspponfuls of minced onion, and one Of
parsley and sprinkle over all this an even tea
spoonful of hOur, Add some Soup-Stock UNI! IL
forms a thin paste; then thcken With liely lmnced
meat of either chicken OF veal. which Las been
cooked beforehand.
SAUCE REMOULADE.-IakTh yolks OF tour haId
boiled eggs; rub line with aSllyer spoon, sur INTO
them lttic 10y little three tabIcSpOoniulS OF sweet
oil and tablespoonful OF French taIagOn
vinegar. Add finally one tablespoonful OF grape
vinegar one half tca>poontul OF minced par5ieJ, the
same quantity OF minced chlNc, one nan iaDesPoVh-
nl of minced capcrs a pinch OF minced onion; pep
per and salt to taste. Put on lee to thIckcn.
S,,D OF CELERY AND CAbBAGr-Boh some tur-
nrnoted CELERY IN sailed water until ten Ter Then
mnilI and emf incven slices and poar over them
piyhiIst siJj hot a plain drcss Y OF oil vinegar
nrnner and saIt. Shred very line some red cabbage
and mix with the sauce dressing, which will bring
"ut the deem red col ringof the cabbage. Heap 10
The latter in the middle of rather Hat salad-dlsh
and arraug, the slices of dressed celery when cold,
orol,nd II i'm n circle An additional gnrnish of
sprigg of watercres5 on the outside of tho celery
4 a.,