Being their own butchers, in most instances, for several hundred years, the Dutch had every opportunity to make varied meat dishes. They never developed the "steak-chop complex" so common today, a complex which disdains to eat anything but steaks and chops. The Dutch, on the contrary, were the first in America to use the by-products of meat products with great ingenuity and skill. That is why Philadelphia Scrapple was born, and many sausages, aspics, etc. The Dutch cooked a wide variety of meat dishes and used all the techniques of appetizingly cooking the lesser cuts of meats, which every cookery expert knows to be the real test of a cook. The Dutch knew how to make meat products of the utmost savor and taste, and also how to cook it. True, a large number of the more illiterate and backward and poor subsisted monotonously on ham and a limited diet, but in all above-average households a remarkable variety of meat dishes were known and served-actually a wider variety than the household of today, with all its enlarged scope of foods available.
Liver Dumplings (Leber Kloese)
1 soup bone
1 loaf bread
1 lb. beef liver
2 eggs
4 onions
1 cup milk
2 cups flour
To make stock for boiling dumplings, cook the soup bone in plenty of water for 2 to 3 hours, spicing it with salt, pepper, celery tops, parsley. Strain and keep hot while preparing dumplings. Scrape the liver, dice the onions and fry in butter. Season the milk and add the eggs, beaten, and make a soft paste with the flour. Shape into balls about 2 inches in diameter. Bring soup stock to boil, drop in dumplings, and boil without cover for 20 minutes. Serve on platter, and pour stock over it.
Dutch Spiced Pot Roast
Take a five or six pound piece of beef and spice with onion, bay leaf, cloves, vinegar, salt and pepper. It vinegar is too strong, add a little water. Leave the beef in the spice for 24 hours. Then brown on both sides, add the juice, and let boil 2 hours. Thicken with brown flour to make a good gravy. Put two tablespoons of butter on the beef when finished.
Dutch Baked Chicken
(Quantity for 6 Persons)
3 young, fresh chickens, salt
3 lbs. of lard for frying
1/8 lb. of flour
1 lemon for garnishing
2 1/2 cups of bread crumbs
1-2 eggs
Preparation: The chickens are killed, dressed, washed, dried and prepared at once. Cut the chickens in half, salt them, dip them first into flour, then in beaten egg and then in bread crumbs. The lard is heated in an iron pot or kettle and the pieces of chicken placed into it carefully, one at a time, so as not to cool the fat too much and that the crumbs may not fall off. Bake them to a nice brown color. After the crust is hard, let them cook more slowly until well done. Then put on paper to drain, strew fine salt over the pieces and put on a platter after which they may be garnished with lemon slices.
Cornmeal Mush With Chicken
Chicken fricasee
Corn meal mush
Select meaty portions of chicken fricasee and gravy. Have cornmeal mush slices cut I inch thick, dust with flour and fry golden brown. Serve chicken with mush slices and pour over gravy. (Rabbit is excellent used in place of chicken).
Goose-Liver in Jelly
1 1/2 lbs. of fat goose liver
1/2 teaspoon of meat extract
1/4 lb. of truffles
3 tablespoons of Madeira
10 pieces of white gelatine
1/4 lb. of mushrooms
3/4 qt. very strong beef or chicken broth
1 white of egg and shell for for clearing
Remove all fat from the broth, dissolve the gelatine in it, color with the meat extract, and season with Madeira. Add to it the white of egg beaten into some of the broth, and the crushed egg shell, toss over hot fire and set aside to clarify. Then strain through a fine cloth.
Skin in the goose liver and cut into 11 inch slices, also the truffles. Lard the liver slices with the truffles, then stew slowly in a little butter. When done, place tlicrn on absorbent paper to drain off the fat. Cook the mushrooms in bouillon for 10 minutes.
Into a dish set in crushed ice put part of the bouillon, let it get stiff, and put in half of the goose liver, also half of the mush. rooms. Pour more bouillon over this and cool, then repeat this same process until all goose liver, mushrooms and broth have been used. After it is stiff, turn out on a platter and serve with a cold English mustard dressing, freshly made, and potato salad.
Dutch Chicken Floats
Remains of chicken meal
1 cup butter
1 cup mushrooms
3 eggs
2 tablespoons flour
1 teaspoon onion juice
1 green pepper
lemon juice
2 cups cream
1/2 teaspoon paprika
Melt two tablespoons of the butter in a saucepan and fry the green pepper (chopped and seeds removed). Then add the mushrooms (peeled and diced). Add the flour and cook until smooth, but not brown. Then add the cream and cook until thick. Pour in the chicken remains, boned and diced, and stand the pan in hot water. Meanwhile beat the rest of the butter to a cream, add the egg yolks one at a time while heating. Stir this into the hot chicken mixture until the egg thickens, and cook slowly. Add onion and lemon juice, salt, paprika. Serve on buttered slices of brd toasted on one side, the toasted side down.
Dutch Barbecue Chicken
1 broiler chicken
1 teaspoon onion juice
1/3 cup cider vinegar
1/2 teaspoon salt, pepper, paprika, garlic
1 teaspoon kitchen bouquet
1 teaspoon Worcestershire sauce
1 tablespoon tomato paste
1/2 cup melted butter
Cut tile broiler in half down the back. Get the broiling pan hot and grease well. I.ay the chicken on rack and put immediately under hot fire. Sear on both sides. Have ready a barbecue sauce made of all the other ingredients listed above. Have also a new, clean paint brush, and during the broiling process paint the chicken on all sides at least three times with sauce. Make a gravy out of the drippings.
Dutch Liver-Oysters
1 lb. Calf's liver
2 eggs, beaten
1/2 cup bread crumbs
Place the liver in salte(I water and boil for 30 minutes. Then cut pieces about the size of an oyster, and dip in crumbs, then egg, then crumbs, and fry like oysters. Serve with lemon, and perhaps with squares of fried corn meal mush, or fried tomatoes.
Dutch Breaded Rabbit, Graul
2 rabbits
1 tablespoon flour
2 eggs,beaten
1 cup milk or cream
1 cup fine bread crumbs
Salt, pepper
Clean, wash, disjoint rabbit in several waters, and parboil for 10 minutes (water boiling when you put in the rabbit). Then take out and dip the pieces in beaten egg, then in bread crumbs; season with salt and pepper and fry in butter and lard, mixed, until brown. Then thicken the gravy with the flour and add the milk or cream and let come to a boil. Pour this over the rabbit, and add also onion sauce.
Kraut Chops, Christopher Dock
With Dutch Stewed Potatoes
6 or 8 pork chops
4 or 5 potatoes
1 quart sauerkraut
1 teaspoon minced parsley
2 Tablespoons butter
1 onion
1 tablespoon flour
Cover the sauerkraut with water in stew pan and let simmer until tender. Keep warm while frying the pork chops. Then empty the drippings from the chops upon the kraut and let simmer for three or four minutes longer. Serve with the chops laid on top of the kraut. Make the Dutch Stewed Potatoes as follows: Brown the butter, and mince the onion and brown it in the butter. Dice the potatoes, (which have been peeled and soaked in cold water overnight), put into the pan together with the parsley. Also 1 teaspoon salt, 1 teaspoon pepper. Put in pan just enough water to cover and cook until tender. Then thicken with flour.
Spaetzle and Pot Roast, Zinzendorf
3 eggs
1 quart flour
1 teaspoon
salt
Potroast
Prepare the potroast in the standard regular way as always. Make the Spaetzle to be served with it in the following manner: Mix the flour and salt in enough water to make a paste. Mold in the shape of thick noodle slabs, 3 inches long and a quarter of an inch or more thick. Boil them in salted water for ten minutes. Then take out and fry them in hot butter until brown. Pour over them the eggs, beaten, and fry again for three or four minutes. Sauerkraut is a good additional item for this meal.
Calf's Liver, Hiester
1 calf's liver
3 tablespoons butter
2 tablespoons
catsup
1 tablespoon minced onion
1 tablespoon chopped green pepper
1 teaspoons A1 Sauce (or Worcestershire Sauce)
Brown the onion in the melted butter. Pour in the sauce and catsup, add the pepper. Stir slightly and then pour over the liver in a baking dish. Add 1 cup of water, and bake in a hot oven, basting occasionally.
Sausages, Barbara Frietchie
8 or 10 slices Lebanon bologna, or other large bee sausage
1 egg
1/4 cup dry bread crumbs
2 tablespoons butter
Dip the sausage slices into cold water and dry. Beat the egg, dip the sausage slices in it, and roll in the bread crumbs. Fry lightly on both sides in the butter. Serve with fried or scrambled egg, with water cress.
Hasenpfeffer, Berks
2 rabbits
1 teaspoon salt
2 onions
1/2 teaspoon pepper
3 cups vinegar
cloves, bay leaves
Disjoint and trim the rabbit, bone the meat and place in a Mason jar, and cover with the vinegar (with equal amount of water). Put in the jar also the onion and other ingredients. Let stand for 2 days. Then brown the meat in a frying pan in butter, turning frequently. Add gradually some of the liquid from the jar. Let simmer for 30 minutes. Serve with Dutch sour cream sauce.
Dutch Sausage and Gravy
2 lbs. Dutch pork or smoked beef sausages (or other sausages)
1 cup bouillon or water
1 onion
1 teaspoon meat extract
2 tablespoons butter or drippings
1 tablespoon flour
Fry the sausage over slow fire in the butter or drippings until brown; take out and put in the onion, sliced; add the flour. When brown, add the bouillon or water and meat extract. Cook for a few minutes. Pour gravy over sausage and serve, with mashed potatoes and sauerkraut or cabbage.
Fried Dutch Sausages
2 lbs. Dutch pork or smoked beef sausages (or any other sausages)
1 /2 cup flour
1 cup bread crumbs
1 tablespoon butter or drippings
2 eggs
Salt the sausages, dip in a mixture of white of egg, flour and bread crumbs. Fry slowly to a nice brown crisp color. with sauerkraut.
Pig's Knuckles and Sauerkraut Dumplings, Chester
1 qt. sauerkraut
1 teaspoon butter
6 pigs knuckles
1 teaspoon sugar
1 egg
1/4 teaspoon salt
Flour
After washing the pig's knuckles in three waters, place in saucepan with sauerkraut and cold water and boil until tender. Then add the butter, melted, the salt, sugar and a half cup of water to the the egg, well beaten, and flour enough to make a stiff batter. About 20 minutes before the sauerkraut and knuckles are finished cooking, drop spoonsful of the batter into the pot. Cover tightly and cook for20 minutes.
Sauerkraut and Shpeck, Lehigh
2 lbs. fat shoulder of pork
mashed potatoes
1 1/2 lbs. sauerkraut
The sauerkraut is put into the pot on top of the boiled until tender. Served with it are mashed with plenty of milk or cream mixed in.
Squab with Dumplings, Nazareth
3 Squabs
2 tsps. minced parsley
Dumplings
Split and stew the squabs with plenty of broth. Then make the dumplings, as indicated below, dropping the batter from a teaspoon into the boiling broth, adding the parsley, and covering tight and letting boil for 20 minutes.
Dumpling batter is made with 2 cups of flour, 1/2 teaspoon salt, 2 tsps. baking powder, 2 eggs well beaten-mixed in milk enough to form stiff batter. When dropping batter into pot, the batter from the spoon with a silver knife.
Chicken Jelly, Montgomery
2 cups diced chicken
2 cups diced celery
2 tablespoons gelatin
1 1/2 pints meat stock, seasoned hardboiled eggs, pimento, green pepper
Dissolve the gelatin in cold water. Bring the soup stock to point, add the gelatin, take from fire and stir until gelatin is well mixed. Strain. Immerse a mold in cold water and fill to depth of a quarter of an inch. Let chill, then arrange flat slices of hard-boiled egg, pimento, pepper, etc., and cover with another layer of gelatin. Repeat this process once more, and then mix the celery and chicken together and fill the mold. Pour this the remaining gelatin and chill. Serve with lettuce and mayonnaise.
Poultry Stuffing a la Kraus
Giblets
1 onion
1/2 cup pecan meats or hickory nuts
1 cup bread crumbs
1 apple, diced
1 cup diced celery
1 teaspoon minced parsley
1 teaspon salt
1 teaspoon paprika
1 tablespoon butter
Cook the giblets until tender, with the onion. Grind or mince them and mix with other ingredients. Double the portions a large fowl.
Dutch Sauerkraut Partridge, Udree
Partridges
1 cup braised gooseliver
2 lbs. sauerkraut
3 slices bacon
1 cup peeled grapes
Roast the partridges, well buttered in the regular way; then bake in hot oven briefly in buttered casserole. Cook the sauerkraut, slightly with the peeled grapes and gooseliver. Place in casserole withpartridge, covered with strip of bacon. Serve with sour cream sauce, and potato croquettes.
Partridge with Sauerkraut, Stiegel
2 young partridges
1 wineglassful of white wine,water for the sauerkraut
1 1/2 lbs. of sauerkraut
2 tablespoons of butter
1 tablespoon of flour
2 thin slices of bacon
1 apple
Singe, clean the partridge, dress and wipe. Tie bacon slices on, and fry for 15 minutes. 2 tablespoonfuls of butter. If the sauerkraut is too sour, soak it in water for a while, drain, then put it on the stove with the partridges and a little water, white wine, sliced apple. Cover and stew slowly for 2 hours. When the birds are tender, take off the bacon, stir a little flour into the sauerkraut; cook for a few minutes and serve hot.
Zitterting (Souse)
Scrape and wash 4 pig's feet. Cover with water and boil until the meat falls from the bones. Pick the meat from the bones, add 1 pint of the liquor in which the feet have been cooked, season with salt and pepper, and add vinegar to taste. Pour into a mold.
Beet Roll, "Rollardin"
Cut a round steak into pieces about 5 inches square. Cover each piece with thin slices of onion and bacon, dust with pepper and salt. Roll and tie each piece with string and potroast them for 2 hours.
Stuffed Beet Breast (Getulte Rinderbrust)
1 beef fillet
1/2 lb. chopped meat
1 onion
1/2 teaspoon salt
1 teaspoon minced parsley
1/4 teaspoon pepper
Chop the onion, mince the parsley, add the salt and pepper. Spread this over the beef fillet, rub in well on both sides. Cover the fillet with the chopped meat, seasoned, and roll and tie it. Cook until tender in covered pot with one cup of water. Make a gravy to serve with it.
Baked Ham with Spiced Oranges, Kuechler's Roost
(As served at Kuechler's famous mountain restaurant near Reading, beloved of gourmets from far and wide while it existed.)
1 good smoked ham
4 oranges in shell
1 cup brown sugar
2 cups granulated sugar
1 tablespoon flour
1/4 cup wide cloves
Wash the ham in two waters, then bake in slow oven in two cups of water, until tender, allowing 21 minutes per pound. Then carve off the rind, and dot the ham with cloves. Then make a paste of the brown sugar and the flour and rub the ham with it. Bake for 20 minutes in medium oven. Serve with the following, (surrounding the ham on the platter): Take four unpeeled Florida oranges and stick them with cloves; about seven to an orange. Tien boil the oranges until the skin is very tender, in a syrup of two cups of sugar and two cups of water. Then cut oranges in half, make a circle around the platter with them; pour some syrup over them. Serve all piping hot with stewed chestnuts (see index).
Sauerkraut and Brisket of Beef, Red Lion Inn
3 lbs. brisket of beef
1 tablespoon brown sugar
1 quart sauerkraut
1 tart apple, grated
2 tablespoons flour
1 small onion, minced
Salt, pepper
In a large saucepan put one half of the sauerkraut. Sprinkle with flour, add the meat, onion, apple and sugar. Sprinkle with pepper and salt. Then lay the other half of the sauerkraut on top and cover with boiling water. Cover tightly and cook over slow fire for 1 1/2 or 2 hours.
Sausages, Cornmeal Mush and Apples, Blue Mountain
Prepare and bake the mush. Then have some small pork sausages, sticking a fork clear through each one first. Put them in the frying pan, pour in boiling water enough to cover them and cook for 15 minutes. Drain out the water, and fry the sausages until golden brown, in bacon fat. After the sausages are finished, keep warm and fry the apples, peeled and cut into thin slices. Add more bacon fat or butter if necessary. Serve the mush, sausages and apples together, sprinkling a bit of sugar and cinnamon on the apples.
Hasenkucha, Kuechler's Roost
Wash the rabbit in two waten, and disjoint. Soak in well-salted water for one hour (longer if an older rabbit). Wash in two waters again and parboil in salted water until quite tender. Then remove the meat from the bones and dice. Have ready Dutch stuffing. Take a pudding dish or casserole and make successive layers, first of the stuffing, then of rabbit meat, then stuffing, pouring over each layer of rabbit meat a dressing made from the juice of the boiled rabbit thickened with some flour. Make three layers of both stuffing and rabbit, with rabbit on top. Bake brown in a quick oven.
Konigsberger Klops
1 1/2 lbs. finely chopped raw beef
1/4 lb. fat pork, chopped
1 1/2 roll-the crust cut off
1/8 lb. butter
3 eggs
1 teaspoon minced onion
Salt
1 pinch of pepper
Some Flour
juice of 1 lemon
Mix the beef and pork well with the butter; soak a roll, press out and add together with other ingredients. Make small dumplings, rolled in flour, and boil slowly in bouillon or salt water for 15 or 20 minutes; or broil or fry them. Serve in deep dish with white fricassee gravy over them, add sauerkraut as a side dish.
Dutch Kidney Pudding
8 raw mutton kidneys
Salt
2 tablespoons butter
1 tablespoon flour
1 cup rice
1 tablespoon butter
1/2 pt. gravy or broth from meat
1 small onion
white pepper
juice of 1 lemon
18 mushrooms
bouillon or water
2 egg yolks
Slice the kidneys 1 inch thick. Cook the butter, onions and sliced mushrooms; add flour, gravy, salt and pepper. Then put in the sliced kidneys and cook slowly 15 minutes. Add lemon juice.
Boil the rice until soft and mushy in bouillon or water, and then add the butter and finally stir in the 2 yolks of eggs. Butter a mold and sprinkle with crust crumbs; then put in a layer of rice and a layer of meat, alternately; the last layer rice. Cover and cook in a steamer over a kettle of boiling water for 2 hours. Serve on hot platter with Dutch gravy.
Spankerfel or Roast Little Pig, Spuhler
1 suckling pig
Salt
1/2 lb. butter
3/4 pt. water
1 pinch pepper
Wash and dress pig carefully, and soak in water for a few hours. Take out eyes and salt inside and outside. Rend the fore and hind legs under the pig and place in a pan on a rack. Pour in some water and let it roast for 10 minutes. Melt the butter, brush the pig with it every 6 or 7 minutes. Gradually add water and cook it li hours. Prick the skin several times so it will not blister, the butter will make the pig crisp. The drippings can be served as gravy, or use tomato gravy.
Dutch Beef with Onions
1 1/2 lbs. boiled beef
1 onion
2 tablespoons butter or suet
2 tablespoons flour
1 tablespoon vinegar
1 teaspoon meat extract
1/2 quart bouillon
1 pinch of pepper
Salt
Mince the onion, simmer it in butter or suet until soft; add flour, simmer until brown. Pour on the bouillon, vinegar, salt,
pepper and meat extract and let come to a boil. Cut meat in slices and serve hot in gravy.
Dutch Turkey Scallop
Dice left-over turkey. Make a layer of bread crumbs in the bottom of buttered baking dish; add then a layer of turkey, together with any cold dressing left over. Slice three or four hard boiled eggs, placing some with each layer of turkey.
Alternate the layers of meat and crumbs, adding bits of butter and seasoning to each. The last layer must be of crumbs. Place bits of butter over the top. Thin with milk any gravy that may he left, and pour over it. Cover the dish and bake 30 minutes. A few minutes before serving remove the cover and let the scallop brown.
Goose Stuffed with Apples
1 goose, 7 to 8 lbs.
1 sliced onion
2 tablespoons flour
1/2 cup currants
1 1/2 lbs. peeled, quartered apples
1 1/2 pts. water
Salt
6 peppercorns
Clean and dress the goose, cutting off wings, head, neck, feet. Trim off all fat, and soak this fat in cold water for 15 minutes. Rub goose with salt inside and outside. Mix the apples well with the currants and stuff into the goose, then sew up. Put the goose in the oven in a covered roasting pan with the water, sliced onion and peppercorns, and roast for I hour. Remove the cover then start basting with the drippings every 10 to 15 minutes. If the water boils down, add spoonfuls of it so the fat will not get too brown. It may require from 2 to 3 hours roasting before the goose is well done and crisp. Sprinkle a tablespoonful of cold water over the skin to make it more crisp. Make gravy with flour. Skim off grease if too plentiful.
Pork Ribs and Sauerkraut, Balser Geehr
3 lbs. salted pork ribs
1 lb. sauerkraut
1/4 lb. butter
1/2 teaspoon sugar
6 large peeled sliced apples
1/2 bottle white wine
1/4 lb. chopped pork
1/4 lb. chopped veal
1 egg
1 tablespoon butter
1/4 tablespoon minced onion
Salt
Pepper
Salt the pork for several days then cut into pieces, wash, dry and fry on both sides in hot butter. Put into a pot with sauerkraut on top. (If the sauerkraut is too sour, soak it in water and drain). Add the quarter pound of butter, apples, white wine and sugar, cover and cook slowly for 2 hours. When it gets too dry, pour in some water. For the meat dumplings chop the pork and veal; add a soaked roll of bread, the egg, I tablespoonful of but- ter and onion, mixed. Shape into dumplings and fry well done in the butter in which the fried ribs have been. Serve the sauerkraut in the middle of the platter, the ribs around it and the dumplings piled on top in a heap.
Dutch Pork Pepper, Potts
2 lbs. lean pork
1 1/2 tablespoons vinegar or 1 wineglassful of red wine
1 1/2 tablespoons butter or lard
1/2 onion
3 tablespoons flour
Water or bouillon
1 bay leaf
2 cloves
Salt
Pepper
1/2 cup pig's blood (can be omitted)
Dice the pork into 2 1/2 inch squares. Brown the butter and flour, then add bouillon or water, onion slices, spices and salt, and cook for a few minutes. Put in the meat and cook slowly for 30 minutes. Add the vinegar or red wine and continue to cook slowly until done, about 45 to 60 minutes, or over an hour. Put the mixture in a warm dish and stir the blood into the gravy, strain and pour over the meat.