Blog

Nov21

From the old book

(21 /11 /2012)

I recently came across an old German cook book, circa 1911, intended for the middle class at the time.  It was so wonderful to see this old style of cooking, with taste being the priority of the meal instead of the waste line and cholesterol; I decided to share it – although  in order to take care of your health I don’t recommend eating like this every week, it’s certainly a must try…and definitely more than once!

The cooking times for some of the meats are quite long so adjustments may be needed.

 

A three course dinner.

Ox Tail Soup

750gram  Ox tail cut into small pieces and place into 1.5 litres of water,  simmer for 4 hours until meat is soft.

50 grams of butter then add equal quantity of flour to make a roux. Add 1/8 of a litre of Red wine and 1 wine glass full of Madeira and 1/2 table spoon of Rum to the roux  then separate the Ox tail  into bowls. Add the poaching liquid into the roux mix and continue to cook until flavour is reached.

Pork Braten

3KG Pork meat (Cutlet no bone) trim fat and pound to tenderise. Brown 100gram butter and then place meat and colour both sides. When coloured then add 1 table spoon salt on all sides. In the same pan add 1/2 litre of boiled water then place into oven for 1 – 2 hours checking the water level through the cooking time. (We need to remember back in those days they used coal stove and the meat was of a different quality) When the meat is ready place onto serving plate and thicken sauce with potato flour.

Apple Mousse (Brei)

8 medium sized sour green apples peeled and cut into pieces. Place the  apples in a 1/2 litre of water and cook until soft, then sieve the apples, once done add sugar to taste. When serving add cinnamon and sugar. You can also add sultanas or nuts.


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