Evening star., 1948-11-29
TheChef
Says

Back in October I did piece
about Mader's famous restaurant IN
Milwaukee and the seasonal wine
punches served there. The demand
for recipes for these punches was
SO great I had to have batch after
batch printed to be mailed 10
readers. II have a few left, so II
YOU want a copy, write me quickly
in care of The Evening Star, IN.
Guiding a stamped, self lf-addrressed
envelope with your request
Because of this interest and the
many requests for more recipes Tor
dishes famous at Mader's, I wrote
Mr.. Gustave Nader requesting q
few of his favorites.. He has sent
me several, so we'll run them today
and next Monday.
Mader's, incidentally. is and al
ways has been a family affair, with
the two brothers, Gustave and
George, acting as co-owners since
the death of their father, George
Nader, and with Mrs. George Nader
in complete charge Of the kitchen.
Famous the country over for its
oid-fashioned German-type dishes
and decor, the restaurant draws
visitors from every State in the
Union.
Now for the recipes, just as MI.
Nader wrote them for me:
OLD-FASH1ONED
SAUERBRATTN.
(For sir perSonS.) g..
Four pounds of beef roast. pint
mild vinegar, l onion, 10 pepper
corns, 3 bay leaves. 3 cloves, III
teaspoons salt, 214 tablespoons
-four, 2 tablespoons drippings or
lard, S or small gingersnaps, a
tablespoon granulated sugar. q
pound unsmoked bacon tspeck, "a
glass red wine.
Preparation: Rump, chuck or sir
loin is suitable for this roast. Scrape
the meat and trim of gristle. Rub
with salt, place in an earthenWare
crock or enameled or glass bowl,
add the onion and spices and over
this pour the vinegar IF vinegar
Is very strong, dilute by using part
water to two parts vinegarD Allow
meat to marinate in this liquid
shout 48 hours (shorter time If de-
sired), turning it two times a day.
To roast, remove the meat from
the liquid. Lard it with the bacon
which has been cut into strips one
third inch thick and 2ia to inches
long. Pierce the meat with pointed
knife and insert the bacon strips.
Heat the drippings or lard IN a
skillet and scar the meat a light
brown on both sides. Remove meat
from skillet and place in roasting
pan. Over it pour the following
sauce:
Brown the flour in the skillet
with the drippings. Add the sugar,
gingersnaps, spices and water and
boil until smooth and creamy. Pour
over the meat and roast in 400-de-
gree oven, allowing 20 to 80 minutes
to the pound, depending upon the
. tenderness of the meat. Basic fire.
quently during the roasting.
Add the red wine half hour be-
fore the end of roasting time. Strain
the gravy. If too thick or sour, add
water or if not sour enough, add
vinegar to suit your taste. Sweet
or sour cream may be added to
gravy before serving.
Larding of meat and addition of
red wine are optional. Potato dump
lings or buttered noodles are nice
acccmpaniments with this roast
This recipe is little long but this
Is one of our most famous dishes
and well worth the time 1t taxes
to prepare it.
HUNGARIAN BEEF GOULASH
fFor sir perSons.b
Two pounds of meat, 2 small
onions in cuoes, / tablespoon o
lard, salt, / teaspoon of paprika,
cup water, / tablespoon of -four.
Preparation: The onions art
.stewed in the lard. The meat is Gu
into pieces IL inches thick and II:
inches square, added to the Stewec
onions and stewed 10 minutes
Flour. salt and pepper are addee
and the whole is stewed 10 minute
longer. Then l cup water is poured
over. In a covered pot or pan, j
now is stewed for to 2l2 hours
stirring often. If it gets too dry
: pour on more water. A little ret
Y3ne may be added.