Imported from Germany.
“Anyone who can roast a piece of meat well has her heart in the right place” said Wilhelm Busch in one of his poems. He is certainly not far wrong; a bad-tempered and moody cook can seldom produce an excellent roast. Much patience and application are necessary, if the roast is to be perfect. Even the right choice of roasting tin or braising casserole is important - not too big, but not too small either so that the meat may be turned and basted easily. The meat should be carefully seasoned, placed in boiling fat and basted frequently. More detailed treatment is dealt with in the different recipes, but there is one general rule - the more often a roast is basted with fat or stock the mire tender it will be. The every-day cuts of meat like ribs of mutton, pig's ear, calf's heart, liver kidney, etc. deserve to be prepared with just as much care as the Sunday roast. They provide tasty dishes and are comparatively inexpensive. A word too about soups and sauces before we proceed to the recipes because without these the roast cannot become the climax of a carefully prepared menu as it should be.
Soup is a good, reliable friend, always ready to fill in a gap when needed. The most versatile of dishes, its main purpose is to stimulate the appetite for the following courses. Soups can fulfill quite differing purposes according to the choice of ingredients and method of preparation: they can whet the appetite or satisfy hunger; they can warm or they can refresh; they can also provide a way of turning leftovers into a tasty dish. Soup can also help you quickly out of embarrassment when visitors arrive unexpectedly. The simplest way of preparing them nowadays is to use a dried soup mix e. g. the well known soups of Fleischer Ltd. for sale in any butcher's shop.
No roast can become the highlight of a meal without a well-made gravy or sauce. “If the gravy is good, everything is alright.” A tasty sauce can transform the simplest meal into a feast. In preparing a gravy or sauce a housewife can demonstrate better than anywhere else her skill in seasoning, her imagination and her love of cooking. A sauce should certainly not be dull, but neither should it be over seasoned; it should be a happy and harmonious blending of all the ingredients.
There is a wide choice of ready-made sauce mixes on the market and these can be altered or modified according to need. Each housewife should aim at achieving her own personal touch. She is sure to earn general praise and appreciation because. “You can recognize a good cook by her sauces”.
This book contains recipes in grams (ounces) and liters (pints). It does not give cup measurements. We advise the use of a kitchen scale.
Paperback, 82 pages, 6 x 8 1/4"
