Soup Meat with Sauces
Ingredients
- soup meat, cooked (pieces)
- bouillon (a little)
- herring, raisin, cucumber, mustard, caper, marjoram, or chive sauce (as needed)
Instructions
- Remove the soup meat from the broth, pour a little bouillon over it, and keep it warm while you prepare herring, raisin, cucumber, mustard, caper, marjoram, or chive sauce, which you then serve with the meat.
Modernized from a treasured 19th-century German cookbook.
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