Pennsylvania Dutch Cooking Part 3

DUCK UN KRAUT

Prepare a young duck for roasting. Place in a roasting pan and add 2 quarts of sauerkraut, 1 cup of water and 3 tablespoons granulated sugar.

Cover and bake until duck is tender and golden brown. Serve with creamy mashed potatoes.

PORK POT PIE _with_ DUMPLINGS

8 loin pork chops 2 qts. water 1 dumpling recipe 4 medium potatoes 1 lb. sausage in casing

Boil the pork chops in water for hour. Then add the potatoes cut in half and the sausage cut in 1 inch pieces. Cook until potatoes are almost done. Drop well-beaten dumpling dough into the boiling meat mixture, cover and cook 10 minutes.

SAUERBRATEN

2 inch thick piece of chuck, pot roast or tender boiling beef. Place in dish or bowl and cover with solution of half vinegar and half water, put in two large onions sliced. Do this two or three days before the meat is wanted. On the day before it is to be cooked cut 3 or 4 slices of bacon into 1" pieces and chop fine 1 tablespoon of the onion which has been soaking in the vinegar. Cut holes in the meat 1 or 2 inches apart and stuff bits of the bacon and chopped onion into the holes. Put the meat back into the solution, add 1 tablespoon whole cloves and 1 teaspoon whole allspice. Bake the meat as a pot roast in part of the solution, until tender. Use more of the solution, adding sugar to taste, in making the gravy which will be almost black.

HORSERADISH SAUCE

For Boiled beef or Corned beef

2 tblsp. b.u.t.ter 2 tblsp. flour 1 cup milk cup grated horseradish tsp. dry mustard salt and pepper

Melt b.u.t.ter, remove from heat and stir in flour. Add the milk gradually, stirring constantly, until mixture boils and thickens. Add salt and pepper and cook for 3 minutes more. Add the grated horseradish and dry mustard and blend well. Keep hot in double boiler. Serve on slices of boiled beef or corned beef.

SCHNITZEL MEAT

1 lbs. veal steak cut in cubes 2 tblsp. shortening 2 tblsp. flour 1 cup tomato juice 2 carrots, diced 1 small onion, chopped fine.

Salt and pepper Flour

Dredge meat with flour and season. Melt shortening (preferably bacon fat) and brown the meat in it. Remove meat from the pan, stir in the flour and blend. Add the tomato juice and stir well until mixture thickens. Add meat, carrots and onion. Cover closely and simmer for 45 minutes.

CHICKEN POT PIE

1 cup flour 1 egg 2 tsp. baking powder egg sh.e.l.l of water small teaspoon salt

Mix the above ingredients, roll out and cut in two inch squares. Flour chicken and fry in b.u.t.ter. Put layers of chicken, potato slices, sliced onion and squares of pot-pie dough. Barely cover with boiling water and cook for two hours.

HAM _and_ NOODLES IN Ca.s.sEROLE

lb. noodles 1 cups cooked ham, diced 2 eggs, beaten 1 cups milk

Cook noodles in salted boiling water until soft. Pour into colander, drain and wash. Into a well greased ca.s.serole put alternate layers of noodles and ham. Beat eggs with the milk and pour over noodles and ham.

Set ca.s.serole in pan of hot water and bake in moderate oven (350-f) for 30 minutes.

CHICKEN FRICa.s.sEE

chicken cut up b.u.t.ter for frying 2 tablespoons flour 2 tablespoons b.u.t.ter boiled rice 2 cups water 12 small white onions small pinch each of thyme, celery salt and sage

Roll chicken pieces in flour and brown in b.u.t.ter. Add remaining ingredients and cook until tender, adding water so that there are 2 cups at end of cooking. Make gravy by adding 3 tablespoons of hot liquid to yolk of an egg. Stir thoroughly, then return to rest of liquid and cook five minutes. Pour over steamed rice.

BEEF POT PIE

2 lbs. stewing beef 6 medium potatoes pot pie dough 2 onions chopped parsley salt and pepper

Cut the beef into 1" cubes cover with water, season and boil until tender. Peel potatoes, cut in " slices and slice the onion. Into the hot broth drop layers of potatoes, onions, a sprinkling of parsley and dough squares alternately, ending with dough on top. Cover and boil for 20 minutes. Stir meat thru pot pie.

For the pot pie dough:

To 2 cups of flour add a little salt, 1 egg, beaten and enough milk to make a stiff dough. Roll out thin (?") on floured board and cut into 2" squares. Equally good with veal or pork.

PENNSYLVANIA DUTCH BEEF WITH ONIONS

1 lbs. boiled beef 2 tablespoons b.u.t.ter 1 tablespoon vinegar 1 onion 2 tablespoons flour 1 pinch of pepper cup meat stock salt

Mince the onion. Simmer in b.u.t.ter until soft. Add flour and simmer until brown. To this add vinegar, salt, pepper and meat stock and let come to a boil. Cut the meat in slices and serve hot, with the onion sauce.

WEINER SCHNITZEL (Veal Cutlet)

2 lbs. veal steak 1 egg, beaten salt bread crumbs lemon juice pepper

Veal should be about inch thick and cut into serving portions.

Season with salt and pepper. Dip pieces in bread crumbs, then into the beaten egg and again in the crumbs. Let stand in the refrigerator a while before cooking. Brown in hot fat on both sides, cover and simmer for 30 minutes. Sprinkle with lemon juice.

HAMBURGER DINNER

1 lb. hamburger 3 cups potatoes, sliced salt 1 small head cabbage 1 cup milk pepper

Shred cabbage and put of it in a greased ca.s.serole. Add of the sliced potatoes and half of the hamburger a sprinkle of salt and pepper.

Add remaining half in the same manner. Pour on the milk and bake in a moderate oven (350-f) for 2 hours.

CHICKEN BAKED _in_ CREAM

1 young chicken, cut up cup flour 1 tsp. salt ? tsp. pepper 3 tblsp. b.u.t.ter 1 cups cream, sweet or sour

Sprinkle the pieces of chicken with salt and pepper and dredge in flour.

Melt b.u.t.ter and fry chicken until a golden brown on all sides. Place the chicken in a ca.s.serole, pour the cream over it. Cover and bake in a moderate oven (350-f) for 2 hours. Serve with gravy made from the pan fryings left after frying the chicken.

DUTCH MEAT LOAF