Sunday, November 12, 2017

More original WWII Wehrmacht field kitchen recipes


Last week I posted some simple original wartime German field kitchen recipes. Here are some more recipes from wartime cookbooks. Translations are mine.

There is a mix here of meat and vegetarian dishes, stuff that does and does not require refrigeration, that uses fresh or canned meat, that would be very simple to make in the field or that would require some more effort. These are all simple field type recipes for traditional German fare. You can see that the recipes are made to be flexible and can be varied and adapted depending on availability of ingredients, or just to add variety.

Translated from the book "Oestliche Speise nach deutscher Art":

RECIPES FOR WHITE CABBAGE

Bayrisch-Kraut: Clean and quarter the cabbage, remove the core and slice into thin strips. In hot fat, cook 1 tablespoon of diced onions. Add the prepared cabbage and bring to a boil with a little water. Add salt and coriander, cook until done. Add a sweet and sour taste by browning a little sugar, add vinegar with water and season with pepper. Mix this well with the cabbage. Thicken with raw grated potatoes or stir in potato flour and bring to a boil again.

White cabbage, stewed brown: Chop and slice the cabbage as for Bayrisch-Kraut and cook in fat. In a little meat broth, add 1 small onion, 1 small carrot, a little thyme, bay leaves and crushed garlic. Cook this for 30-40 minutes. Heat some fat in a pan and add flour to make a gravy, use this to thicken the broth/seasoning mixture. Pour this through a sieve over the cabbage and boil until done. Add a shot of Crimean or Caucasian wine.

Kraut-Salat: Clean and quarter the cabbage, cut in fine strips. Blanch in boiling salt water. Drain and let cool. Mix with vinegar, oil, finely chopped onions, salt, pepper and coriander. Season to taste.

Translated from the book "Die Feldkuechengerichte - Nach dem Original-Feldkochbuch des OKW 1941.":

STEWS

(Note: all indicated measurements are for 1 portion for 1 person)

With fresh, pickled, smoked, or frozen meat: Remove the bones and put them in cold water, add herbs or vegetable waste (such as cabbage cores, celery leaves, cabbage leaves or onion peel) in a linen or net bag. Bring to a boil to make a broth. Add salt. Cut the meat into 2-3 kg pieces and add to the boiling broth. Never put pickled or smoked meat in salt water because it releases salt during cooking. Cook the meat without vegetables until done, then remove the meat from the broth and keep warm.

Add vegetables to broth and cook until done.

Season depending on the type of dish.

Before serving, slice the meat into portions. Every soldier wants to see his portion of meat.
Using canned meat shortens the cooking time ,as canned meat is pre-cooked. When seasoning, keep in mind that canned meat is already salted and seasoned.

POTATO STEWS

Put fresh meat, pickled meat, or smoked meat in boiling water and cook according to the above directions. Cook 1500 g potatoes in broth or water. If using canned meat, add to finished dish. Season with salt or chopped fresh herbs before serving. If you have dried herbs, cook them in the dish for only a short time. Or, add roasted onions to the finished dish.

Tomato potatoes: season the finished dish with up to 25 g tomato paste.
Potatoes with pickles: Dice 50 grams of pickles (about 1/2 a medium pickle) and mix into the finished dish just before serving, do not boil.
Onion potatoes: instead of using herbs, add up to 10 grams of fresh onions or 2 grams of dried onions, and cook together with the dish. Roast the onions before adding them if possible.
Celery potatoes: Add up to 50 grams of fresh celery or 5 grams of dried celery to the dish an cook together (reduce the portion of the other vegetables accordingly).
Sour potatoes: Boil the dish together with bay leaves and allspice, season the finished dish with vinegar.

Variations:

For 90 g sauerkraut and 1200 g potatoes: add raw finely chopped sauerktraut to finished dish shortly before serving.
For 400 g cabbage or 400 g green beans or 400 g other vegetables and 1000 g potatoes: The vegetables can be pre-cooked in water or broth until done.

VEGETABLE STEWS

Put fresh meat, pickled meat, or smoked meat in boiling water and cook according to the above directions. Cook 600 g fresh vegetables or 30 g dried vegetables together with 750 g fresh potatoes in boiling broth or water. If using canned meat, add to finished dish. Season with salt or with onions cooked with the dish. If using fresh chopped herbs, add them to the finished dish.

Variations:
800 g white cabbage and 500 g potatoes: cook with caraway seeds.
800 g carrots and 500 g potatoes: cook with marjoram
600 g rutebaga, 75 grams noodles, and pickles: Cook noodles, rinse, then add to the rutebega. Add the pickles to the finished dish.
600 g carrots, 250 g potatoes, 50 g dried peas: Soak the peas, cook in broth. Boil carrots and diced potatoes together with the peas. Add finely chopped parseley.
300 g sauerkraut with 500 g potatoes or 300 g sauerkraut with 50 g dried peas: Cook the potatoes or peas, add sauerkraut and boil together. Cook with juniper berries.

ROULADEN
Pound out cuts of meat, coat with mustard, fill with ground beef, onions or pickles, roll them up, put them close together in a pan and fry. Remove from pan, roast some onions in the hot pan. Mix these with seasoned broth, return the Rouladen to the pan, cover with the broth and onions and braise. 20 minutes before done, thicken the broth with some flour. Thyme, or allspice, vegetables cut into strips and braised together with the meat, buttermilk and red wine improve the flavor.

GROUND MEAT

The best combination for this is a mix of 2/3 lean beef and 1/3 medium-lean pork. Slice the lean meat into pieces, season with salt, pepper and marjoram and run through a meat grinder. Knead the meat together with some cold broth, water or milk. Then grind the pork together with some onions and mix that in.

You can extend ground meat with soybean meal. 4 parts meat to 1 part soybean meal. You could also use white bread or Zwieback. Soak 1 kg white bread or Zwieback in 3 liters of water, then press out excess water. 3 parts meat to 1 part soaked bread.

Koenigsberger Klops: Make the ground meat into meatballs, boil for 15 minutes. Make a white sauce using the broth and a roux made of flour and fat. Season with lemon or vinegar, pickle juice, white wine, capers, herring or sardines.

Fried meatballs: Form the ground meat into balls, press a bit flat and fry in hot fat. To make it easier and save fat you can just brown the meat on both sides and then allow to cook in a sauce.

Kohlrouladen: Blanch large cabbage leaves in salt water until they are flexible but not soft. Remove and spread on a cutting board. Cook the small cabbage leaves until done, chop, mix with ground meat. Make narrow long meatballs from this mixture, put them on the cabbage leaves, roll together and cook like meat Rouladen.



1 comment:

  1. Thank you for taking the time to share those. I cook lunch for my dad everyday and I will have to try out a couple of these and add them to my growing collection of 30s/ 40s cook books & recipe cards. Last year I made about 10 things from that collection of books and hope to try even more. Thank you again. Jennie

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