Licence: In copyright
Credit: German cookery for the English kitchen / by Ella Oswald. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![Deutsches Beefsteak. (German Beefsteaks.) For 6 Persons. Time of Preparation : i hour 2^ lbs. lean meat. 5 oz. butter. I tablespoonful salt. i oz. breadcrumbs. A pinch of pepper. Pass the meat through the mincing machine. Mix the breadcrumbs well with an oz. of butter, the salt and pepper, and add to the meat. Make 12 round rissoles, flattened. Dip a knife in water and trace squares on the rissoles with the back of it. Fry in the remainder of the butter for 4 minutes, turning 4 times. Poached eggs may be served on the “ beefsteaks,” and they may be garnished with Sardellen or pickled cucumbers, cut into slices. (Prussian Cutlets.) lb. lean beef, mutton or veal, 3 oz. fat. Salt and pepper to taste. dessertspoonful chopped onion. A little grated nutmeg. Pass the meat twice through the mincing machine and thoroughly mix in the other ingredients. Divide into portions and press into the shape of cutlets. Insert a little piece of macaroni at the thin end of each to look like a bone. Brush over with egg and sprinkle with breadcrumbs. Fry in hot fat till a nice brown. Place in a circle on a hot dish, with a garnish of vegetables in the centre. Rindfleischreste mit Aepfeln. (Cold Beef with Apples.) For 6 Persons. Time of Preparatmi: i hour. X lb. cold beef. ] 11 pint brown sauce. I lb. apples.](https://iiif.wellcomecollection.org/image/b21530117_0107.jp2/full/800%2C/0/default.jpg)
