oup pot.
Add the broth, a little wine (or vinegar
lives, seasonings, cooked pork and meat broth.
Pour into well-greased
In fondue pot, bring broth and wine to a boil.
Cut meat into 1 to 1 1/
mooth; set aside.
Place meat, water, half of the pureed
To flour, add a little salt and eggs; rub into flour as you do shortening for a pie crust.
Add sweet milk, enough to make a soft dough.
Roll thin and cut in squares.
Have meat broth with pieces of meat and potato chunks in it boiling, and drop in squares of dough one at a time.
Roll out more dough and continue dropping until all dough is gone.
Be certain that the broth is always boiling when adding more dough.
Cook until the potatoes are done.
Place meat on warm platter; keep warm while preparing gravy. Skim excess fat from meat broth; store fat for future use in seasoning vegetables.
Measure broth; pour amount desired into pan.
Shake water and flour in covered jar (for a smooth mixture, it is important to put water in jar first, then the flour).
Stir flour mixture slowly into broth; heat to boiling, stirring constantly.
Boil and stir 1 minute.
If desired, add a few drops of bottled brown bouquet sauce.
Season with salt and pepper.
Cover meat with water.
Add salt.
Cook slowly until meat is tender. Then shred.
Cook onions and celery in butter until golden brown.
Add rest of ingredients, meat last.
Simmer over low heat for 2 hours. Stir frequently.
If sauce gets too thick, add meat broth.
Make day before serving, as sauce flavors meat.
Use kaiser rolls, hamburger or snowflake rolls.
Serves 8.
Meat broth may be substituted with 1 cup canned chicken broth mixed with 3
Saute onion in butter (or broth) until tender.
Add crumbs (
Wash the meat and dry thoroughly with kitchen paper. Season both sides with salt and pepper.
Heat the oil in the pan and when hot fry the Schnitzel on both sides until brown and cooked through; Take the meat from the pan and keep warm.
Fry the finely chopped onion, ham and mushrooms for a couple of minutes then add the sherry to the pan and bring to the boil.
Add the meat broth and cream.
Heat the sauce through, but do not boil.
Add the parsley and serve over spaetzel (or potatoes if preferred).
Fry the meat in the oil, stirring, until
ngredients above.
Heat the broth and bring to a boil
Heat oil in skillet and fry ham and onion until onion is soft. Transfer contents to a large pan.
Add carrot, celery, tomato, kidney beans and meat broth.
Simmer, covered for 30 minutes.
Add potato, basil, garlic and salt.
Simmer for 15 minutes.
Add cabbage, green beans and macaroni.
Simmer until soup is thickened and all ingredients are tender.
Combine meat, broth, ketchup, eggs, bread crumbs, celery, onion, parsley, salt and pepper in a large bowl.
Mix well. Press mixture into a lightly greased 6 cup mold or a 9 x 5 x 3-inch loaf pan.
Bake in oven at 350\u00b0 for 1 hour or until loaf shrinks from side of pan.
Remove from oven.
Pour off drippings.
Cook first 2 ingredients together in saucepan for 5 minutes. Blend next 3 ingredients into mixture.
Add vegetable liquid or meat broth to mixture, slowly.
Stir and boil slowly for 2 minutes.
Add last 2 ingredients to mixture, heat thoroughly and serve at once.
Melt butter in saucepan.
Stir in onions and flour.
Stir until browned and add 1 1/2 cup meat broth and horseradish.
Cook over low heat, stirring until thickened and smooth.
Serve with or on roast vegetables.
Serve with potatoes if you wish.
Arrange meat, vegetables and noodles in layers in a casserole dish, with noodles on top.
Blend soups and gravy.
Pour over top.
Combine grated cheese with breadcrumbs and sprinkle on top.
Bake at 350*F for 45 minutes.
epper to taste.
Shape meat mixture into 36 even-sized
Mix all the ingredients in your fondue pot, and simmer for 1 hour.
When you are ready to start, bring the broth to a boil.
We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.
Of course, you can have what ever meat and vegetables you wish.
Guten apetit!