1 lb. boiled beef or roast beef ⅛ lb. bacon 2 yolks of eggs 2 whites of eggs beaten to foam 4 tbsps. of gravy ½ tsp. of grated onions 1 tsp. ground capers 1 roll soaked and the water pressed out Salt, pepper ½ tbsp. of butter 1 tbsp. of roll crumbs 3 chopped sardines Preparation: Meat and bacon are chopped fine and mixed well with yolks of 2 eggs, gravy, chopped sardines, onion, salt, capers, pepper and the roll. Add the beaten whites of eggs; put into a pudding mold which has been buttered and strewn with roll crumbs. Set it in a steamer over a kettle of boiling water and let it steam 1½ hours, or bake in the oven for 1 hour. No. 27—KÖNIGSBERGER KLOPS. Meat Balls. Quantity for 6 Persons. 1½ lbs. finely chopped raw beef ¼ lb. fat pork, chopped ⅛ lb. of butter 1½ roll:—the crust cut off 1 tsp. of grated onion 3 eggs 1 pinch of pepper Salt The juice of ¼ of a lemon Some flour to roll them in Preparation: The beef and pork are mixed well with the butter; add the roll which has been soaked and the water pressed out, and all other things mentioned above, and mix well. Then small dumplings are made, rolled in flour, and boiled slowly in bouillon or salt water for 15 or 20 minutes. Put them into a deep dish and pour white fricassee gravy over them. Sauerkraut is nice with this meat. You can also fry the Klops instead of boiling them. No. 28—FRIED BEEF LIVER WITH BREAKFAST BACON. Quantity for 6 Persons. 2 lbs. of liver cut into thin slices ¾ lb. of bacon cut into thin slices Salt, pepper, flour Preparation: The bacon must be lean and is fried light yellow, then placed on a platter on the stove. The liver slices are salted and peppered, dipped into flour and fried in the bacon dripping, quite crisp. It is put on the platter with the bacon. One-half cup of water or bouillon is poured into the lard in which the bacon and liver were fried and left to boil. This gravy may be served separately or on the meat. It requires only a few minutes to fry the liver. No. 29—COW UDDER. Quantity for 6 Persons. 1½ lbs. cow udder 1 onion Salt 2 bay-leaves 1 clove 2 qts. of water 6 pepper-corns Preparation: The cow udder is washed well and placed over the fire with much cold water. As soon as it comes to a boil the water is poured off and the 2 qts. of fresh water poured on and all the spices named added, then boiled until soft which requires 4 or 5 hours. Then it is cut in pieces, and these are rolled in roll crumbs and fried in butter until light yellow. Or a nice brown gravy is made by taking 2 tablespoonfuls of butter and in it brown 2 tablespoonfuls of flour, then add some of the bouillon, 1 tablespoonful of vinegar, ½ glass red wine, 1 teaspoonful of sugar—all this well cooked. Now the udder is put into this gravy, stewed a little while and served. The gravy must not be too thick. No. 30—CORNED BEEF.