cj you convinced me (how? Beats me..:lol: )
But here it goes.
1 3/4 lb ground meet, a mixture of beef and pork
9 slices stale white breat, without crust
2 c cooked, grated potatoes
5 anchovy fillets
1 Tsp flour
pinch of salt, pepper
2 Tsp capers
For the sauce:
3 Tsp butter
2 Tsp flour
3 Tsp capers
1-2 tsp lemon juice
4 c stock
Soak bread in water, then squeeze out.
Mince anchovies very fine.
Mix everything together and form 18 ball for 6 persons (about the size of a small egg each)
Roll balls in flour and cook them in boiling water until cooked through, about 10-12 minutes.
In the meantime for the sauce melt the butter add flour but don't brown. Add capers, lemon juice, salt, pepper, Add stock, whisk to prevent any lumps. Simmer, stirring often, for about 15 minutes.
Add meatballs and cook for another 5 minutes.
serve with mashed potatoes.
2 lbs cooked pork, not lean
6 pork sausages
6 slices bacon , not too thin
Heat knodels in boiling water, cut pork in 6 slices.
Mix sauerkraut and pork slices and heat.
Fry sausage and bacon.
On each plate put a helping of mashed potatoes, sauerkraut with a slice of pork, a leberknodel and a slice of fried bacon.
Serve with hot mustard.
1/2 lb calf's liver
3/4 lb stale white bread
1 pint milk
1/2 tsp baking powder
1 1/2 Tsp flour
1 tsp marjoram
salt about 1 tsp
Cut bread into thin slices, then pour warm milk over, let sit until totally soaked and soft.
Scrape liver into smooth paste with knife.
Chop onion and sautee until golden.
Squeeze out bread and mix with all the other ingredients and onion.
Has to be very smooth, no chunks of bread in it.
With wet hands form 6 Knodels (balls) and cook them in boiling water, covered, on medium boil for about 20 minutes.
Foe the sauerkraut
2 lbs sauerkraut (make it at home:lips: )
1 1/2 Tsp lard
1 onion, chopped
18 juniper berries
1 apple, peeled and sliced
Sautee onion in lard until golden. Add apple slices, cook for a few minutes, then add sauerkraut (if you use canned kraut, rinse and drain before using) and juniper berries.
Simmer slowly, covered, for about 40 minutes.
Rindsroulad mit Kartoffelknodeln
6 ribeye steaks, pounded thin
12 slices of bacon
1 large carrot, julienned
dill lickles, julienned
lard (maybe oil)
1 onion roughly chopped
1 Tsp flour
5 c hot water
1 c cream
Salt, pepper the steaks on both sides.
Spread mustard on one side. Lay 2 slices of bacon side by side on meat.
Devide carrot and pickle jukienne on the meat slices, putting them on one end of the meat slice.Roll them in flour.
Roll meat up, tucking ends in, then tie with string.
Brown rolls in hot lard on all sides.Remove them as they get done.
Sprinkle the 1 Tsp of flour over , shake pot to distribute flour, then add onion.Cook until onion gets gilden.
Pour boiling water over ,stir, scraping up bits from the bottom, and put rolls back into the pot.
Cover and simmer slowly for about an hour, until meat is tender.Remove rolls.
Salt and pepper sauce to taste, add cream.Put rolls back and het togther.
6 lbs large potatoes
1 Tsp flour
2 slices white bread
Cook 2 lbs of the potatoes in water.
Peel and grate remaining potatoes into a bowl of water.When they are all grated, squeeze them out and dry on dishtowel.
Peel cooked potatoes and grate.
Cut bread into 1/4" cubes and fry in butter.
Mix raw and cooked potatoes and other ingredients.
Form 6 balls, push 5-6 bread squares into the middle of each ball.
Cook in boiling water for 15-20 minutes.
Don't overcook, they will fall apart.
OK, this is IT for tonight!
I have more if you are interested.
And I am not German, but cooked in restaurants in Vienna.:crazy: :smiles: