Category Archives: German

Königsberger Klops (Meat dumplings)

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4 servings

You will need
1 lb. 2 oz. ground pork or beef
1 onion, chopped
1 roll, soaked and drained
½ lemon rind, grated
2 anchovies, ground
1 tablespoon minced parsley
salt and pepper
¼ teaspoon nutmeg
1 egg
2 tablespoons flour

Sauce:
3 tablespoons butter or margarine
1 tablespoon chopped onion
1 tablespoon minced carrot
1 tablespoon minced celery
3 cups water or broth
2 lemon slices
salt and pepper
1 tablespoon caper, crushed
3 tablespoons cornstarch, dissolved in same amount of water
2 tablespoons sour cream
1 tablespoon minced parsley
Fried potatoes and sautéed vegetables for garnish

Knead ground meat mixed with chopped onion, roll, grated lemon rind, ground anchovies, minced parsley, salt, pepper, nutmeg and egg. Shape into 8 balls and dredge them with flour. Sauté the balls in salad oil lightly. Melt 3 tablespoons of butter in a stew pan, add the celery, carrot and onion. Pour over the water or broth and add the lemon, salt and pepper to taste. Add the capers and meatballs.

Finally, add. the cornstarch, sour cream, and simmer for 20 minutes. Serve hot. Sprinkle with minced parsley. Garnish with fried potatoes and sautéed vegetables.

© Shufunotomo Co., Ltd., Japan 1968 English text ©️ The Hamlyn Publishing Group Ltd. 1968

Rindsrouladen (Rolled Beef)

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4 servings

You will need
4 slices of beef shank (each 5 oz.)
1 tablespoon mustard
4 slices of smoked bacon, cut into half
1 pickled cucumber, quartered
½ carrot, quartered
Salt and pepper
3 to 4 tablespoons butter or margarine
2 tablespoons flour
½ onion, chopped
½ carrot, chopped
2 cups water or broth
1 bay leaf
2 tablespoons cornstarch, dissolved in same amount of water
Grazed [sic] carrot, based potatoes, sautéed French beans for garnish

Press the meat flat, and spread it with the mustard. Place the bacon, pickled cucumber and carrot on it then roll it up. Secure with toothpicks. Salt and pepper. Dredge with flour. Butter a frying pan and sauté the chopped onion and carrot and the meat rolls until brown on all sides. Set them aside in a deep pan.

Pour the water or the broth into the frying pan, and then into the deep pan. Add the bay leaf. Cover and simmer over low heat for about 1 hour.

Remove the meat rolls and strain the sauce.

Return the rolls to a pan, and salt to taste.

Add the cornstarch and cook until thickened. Cook for another few minutes.

Garnish with the glazed carrots, mashed potatoes, and sautéed French beans.

© Shufunotomo Co., Ltd., Japan 1972

Schwalbennester (Swallow nest)

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4 servings

You will need
4 thin slices of beef shank
4 thin slices of ham
4 hard-boiled eggs, sliced
2 tablespoons flour
1 onion
2 ½ to 3 tablespoons fat or butter
½ cup broth
salt and pepper
4 tablespoons sour cream

Garnish:
Sautéed spinach
Mashed potatoes
Pickled cucumbers

Press the meat flat. Add salt and pepper.

Place the hand and egg over it. Roll it up. Roll several times in the flour.

Sauté the onion and the beef rolls in the fat or butter in a pan. Add the broth and salt and pepper to taste. Cook over low heat for 15 minutes.

Finally, add the sour cream and bring it to a boil.

Garnish with sauteed spinach, picked cucumbers and mashed potatoes.

© Shufunotomo Co., Ltd., Japan 1972