1/2 lb Ground Beef; Lean
1/4 lb Ground Pork
1 ea Egg; Large
1 c Bread Crumbs; Soft
1 T Lemon Juice
1/8 t Nutmeg
1/2 t Salt
1 x Pepper; To Taste
4 lb Breast Of Veal; With Brisket
3 T Shortening
2 t Paprika
2 ea Bay Leaves
6 ea Cloves; Whole
1/2 t Rosemary
1/2 t Basil
2 c Water

Mix ground meats, egg, bread crumbs, lemon juice, nutmeg, salt, and pepper
for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks
or skewers. Brown roast in melted shortening in ovenproof casserole. To
the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups
water. Bake in a covered casserole at 325 degrees F for 2 hours or until
veal is tender. Slice veal and serve immediately.

1 lb Veal; Cut In 4 Thin Slices
1/2 t Salt
1/8 t Sugar
1/2 t Pepper; White
1 T Mustard; Dijon Style
4 ea Bacon; Slices
4 ea Eggs; Large, Hard Cooked
2 T Vegetable Oil
1 ea Onion; Medium, Diced
3/4 c Beef Bouillon; Heated
1 T Tomato Paste
2 T Unbleached Flour
1/4 c Red Wine

Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper,
and mustard. Place a bacon slice on top of each piece of veal. Place an
un sliced egg on top of the bacon. Rollup each slice of veal (jelly-roll
fashion) and tie together with string. Heat oil in fry pan and brown veal
rolls well on all sides. Add onion; sauté for 3 minutes. Add the hot
bouillon; cover and simmer gently 25 minutes. Remove the veal from the
pan. Remove the strings from the veal and keep veal warm on a serving
platter. Add tomato paste to the pan drippings; stir. Thoroughly mix
flour and red wine to remove all lumps. Add to sauce and cook until
mixture thickens. Add warm veal rolls and heat through. Before serving,
place veal rolls on a platter, pour sauce over the rolls and serve with
pureed potatoes.

2 lb Veal; Cubed
2 T Vegetable Oil
1 ea Onion; Large, Chopped
1 c Carrots; Chopped
1 T Parsley; Chopped
1/4 c Lemon Juice; Fresh
2 c Beef Broth
3 T Unbleached Flour
1/2 t Salt
1 x Pepper; Fresh Ground, To Taste
20 oz Frozen Asparagus; * OR
2 lb Asparagus; Fresh **

* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each))
** Fresh Asparagus should be cleaned and cut into 1-inch pieces.

In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook
until onion is transparent. Stir in parsley. Mix lemon juice, broth,
flour and seasonings until well-blended. Pour over meat. Cover and bake
in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add
more broth if needed. Cook asparagus until tender-crisp. Stir into veal
and serve immediately.

32 oz Sauerkraut; Canned (2 Cans)
3 lb Spareribs; Country Style
2 t Paprika
6 ea Beef Bouillon Cubes
1/2 t Caraway Seeds
1/2 t Pepper
10 ea Bacon; Slices, Rolled In Flour

Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart
casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika,
bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3
to 4 hours. Fry floured bacon slices. Break bacon into sauerkraut.
Remove bones from the sauce before serving. Serve with dark bread and
steins of beer.

1 lb Ground Beef; Lean
1/4 c Milk
1/4 c Bread Crumbs; dry
1/8 t Cloves; Ground
1/8 t Allspice; Ground
1/2 t Salt
1 x Pepper; To Taste
2 T Vegetable Oil
1/2 c Vinegar
3/4 t Ginger; Ground
1 ea Bay Leaf
4 T Sugar; Brown
2 T Unbleached Flour

Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into
meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup water,
vinegar, ginger, bay leaf, and brown sugar. Cover and simmer 1/2 hour.
Skim off fat. Remove meatballs and keep them warm. Mix flour and 2 T
water. Slowly stir into the pan juices to make gravy. Pour gravy over
meatballs. Serve with buttered noodles.

4 ea Sandwich Or Roll Steaks; *
2 t Mustard; Dijon-style
1/2 t Salt
1/4 t Pepper
2 ea Pickles; **
2 oz Salt Pork; ** OR
2 ea Bacon; Strips **
1 ea Onion; Large, Chopped
1/4 c Vegetable Oil
1 1/2 c Beef Broth; Hot
4 ea Peppercorns
1/2 ea Bay Leaf
1 T Cornstarch

* Sandwich or roll steaks should weigh about 6 oz each.
** Pickles, Salt Pork or Bacon should be cut into long thin strips.

Lay steaks on a flat surface. Spread each with mustard; sprinkle with
salt and pepper. Divide pickles, salt pork (or bacon), and onion among
the steaks equally. Roll up steaks jelly-roll fashion; secure with
beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan,
add the steak roll, and brown well on all sides, about 15 minutes. Pour
in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour
and 20 minutes. Remove beef rolls, discard clamps, and arrange on a
preheated platter. Blend cornstarch with a small amount of cold water,
stir into gravy and bring to a boil. Boil until gravy is thick and
bubbly. Correct seasonings and serve separately.

1/4 c Shortening
3 lb Rump Roast; Boneless
2 c Onions; Sliced
1/4 c Unbleached Flour
2 T Salt
2 T Sugar
1 x Pepper; To Taste
2 t Mustard; Dry
1/2 t Celery Seed
1/4 c Water
1 lb Tomatoes; (1 can)

Melt shortening in a Dutch oven. Add the meat and brown on all sides.
Place the onions on top of the meat. Mix the flour and seasonings with
1/4 c water. Blend with the tomatoes and add the mixture to the Dutch
oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender.
Serve with oven-browned potatoes.

3 T Vegetable Oil
1 lb Round Steak; Cubed
3 ea Onions; Medium, Chopped
1/2 t Salt
1/4 t Pepper
1/2 t Garlic Salt
1 t Paprika
1/4 t Sugar
2 c Water; Hot
1 T Unbleached Flour
1/4 c Water; Cold
1/2 c Cream; Heavy

Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and
brown well, approximately 10 minutes. Stir in onions; cook until soft.
Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend
thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours.
In a small jar or container, shake or blend flour with cold water. Be
sure to break up all lumps. Add to meat about 7 minutes before the end of
the cooking time. Stir constantly until sauce is thickened and bubbling.
Remove from heat; stir in cream. Serve with noodles, accompanied by a
tomato salad if desired.

1 lb Cabbage; Head, Small
1 T Vegetable Oil
2 ea Onions; Medium, Chopped
1/2 lb Pork; Lean, Cubed
1 lb Ground Beef; Lean
1 t Caraway Seeds
1/2 t Salt
1/2 t Pepper
1/2 c White Wine; Dry
1 t Vegetable Oil
3 ea Bacon; Strips, Thick Sliced

Remove outer, wilted cabbage leaves and core. Place cabbage in a large
pot of boiling water and simmer gently for 10 minutes. Remove and drain.
gently pull off 12 leaves and set aside. Finely chop the rest of the
cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook
until lightly browned. Drain off excess fat. Add the chopped cabbage,
caraway seeds, salt, and pepper. Pour in the white wine. Cover and
simmer the mixture for 10 minutes, stirring often. Grease an ovenproof
dish with 1 t of vegetable oil; line the dish with half the cabbage
leaves. Spoon in the meat mixture, cover with the rest of the cabbage
leaves. Cut bacon strips in half and arrange on top. Place in preheated
350 degree F. oven; bake for approximately 45 minutes.

1 lb Carrots
2/3 c Carbonated Soda Water
1 c White Wine
1 t Salt
1/4 t Sugar
1 lb Sirloin Steak
2 T Vegetable Oil
2 ea Onions; Small, Diced
1/4 t White Pepper
1/2 c Heavy Cream
1 T Parsley; Chopped

Peel carrots and cut into thin slices (crosswise at a slant). Place in a
saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and
simmer for 25 minutes or until tender. Meanwhile cut the meat into very
thin slices. Heat the vegetable oil and sauté the onions about 5 minutes.
Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2
t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix
carefully. Stir in the cream. Heat through but DO NOT boil. Correct
seasonings if necessary. Sprinkle with chopped parsley and serve.