Milford chronicle., 1951-11-23
Meals To Remember

In these days of high meat prices.
ways and means of getting the
most out Of her meat dollar is of
interest to every homemaker. To
extend that wonderful meat flavor
and to make the cheaper cuts of
meat more tasty, you can not do
better than copy the enterprising
Germans and try your hand at
Sauerbraten. 1t is a delicious.
hearty main dish and, as you and
the family SAVIOR its goodness, con-
versatiOn as we'll as appetites will
be stimulated.
Perhaps you will talk of Germ
any and the many interesting
things there are to see in this hos
pitable country the beautiful
Rhine with its unique castles per-
ched upon high crags, the medley
al fairytale towns, the precious art
treasures. the picturesque Black
Forest, the grandiose Bavarian
Alps and other mountain districts.
Maybe you've been to Germany
yourself and remember the good
fun and good food you enjoyed
while there. The Germans are
wonderful cooks and today we in
clude several of their recipes, we'll
worth adding to your collection.
SAUERBRATEN
4 pounds beef (rump or round)
1 teaspoon salt
Il teaspoon pepper
1 pint vinegar
4 bay leaves
II peppercOrns
cloves
Water
l bunch sliced carrots
sliced onions
3 tablespoons butter or other fat
l tablespoon sugar
Sour Cream
Flour
Wipe meat with cloth and
sprinkle with salt and pepper.
Place in earthenware dish, add
vinegar and enough water to cover.
Add bay leaves. peppercOrns and
cloves. Cover and place in refrig-
orator. Leave 3 or 4 days, turn
ing the meat daily. Drain meat and
brown it thoroughly in butter or
drippings. Add carrots, onions
and 2 cups of the spiced liquid.
Cover and simmer gently about
hours or until tender, adding more
of the spiced liquid if needed. Re
move meat to a hot platter. Thick
en- gravy with a little -four, sour
cream and sugar. Surround meat
with potatoes and carrots. Pour
gravy over meat or serve in gravy
bowl. s to 8 servings.
PIGS KNCKLES AND
SAUERKRAUT
4 pigs knuckles
teaspoons salt
2 quarts boiling water
/ quart sauerkraut
Place whole knuckles in boiling
salt water. Cover and simmer for
two hours. Pour off most of the
water and add sauerkraut. Simmer
for another half hour or full hour
gradually adding some of the pre-
viOusly pOured-Off water. When
meat is thoroughly tender, serve on
a bed of sauerkraut.
LIVER DUMPLINGS
1 pound liver
/ onion, chopped
2 tablespoons minced parsley
q teaspoon salt
"A teaspoon minced marjOram
slices dry bread
2 eggs
u cup -four
cups meat broth
Dash of pepper
Wash liver and scrape from skin
Add chopped onion, parsley, mar
jOram, salt and pepper. CrunblC
bread into mixtCre and edd un-
beaten egg and -four. Belt 1ntil
thoroughly mixed. Form into
dumplings or drop by teaspoons
AlLO UOAAAA46 UAONAAg CONCA anu COOh
25 minutes. Serve in broth. 4 t.
5 servings.
DESSERT DUMPLINGS
"KarthaeuSerkIOeSse'
4 eggs
IL pints milk
6 hard rolls
"A pound sugar
Shortening
Stir eggs and sugar in milk
Crate crust off rolls and cut each
roll into pieces. Soak roll pieces
thoroughly in milk mixture, turn
ing pieces several times. When
they are fully soaked through. roll
in crumbs of grated roll crust and
fry in shortening until light brown
Serve with stewed fruit, or with
wine sauce. I'm the latter case