Roasts, braises and schnitzel from the 1956 meat chapter
This cookbook was a 1956 wedding gift to my mother. She's gone now — but her recipes aren't. Volume 4 covers the Fleischspeisen chapter of Bayerisches Kochbuch: pot roast, Sauerbraten marinated for days in spiced vinegar, beef rolls, roast veal, chicken and duck. Rahmschnitzel and Wiener Schnitzel are the quicker weeknight dishes.
Each recipe has its original German name and number from the book, two headnote paragraphs, a historical note, US measurements with metric equivalents, a step-by-step method and a five-day meal grid built around the dish. Instant PDF download on Etsy. No physical book.
The ten recipes
- Veal in Cream Sauce (Rahmschnitzel)
- Bavarian Pot Roast (Schmorbraten)
- Beef, Veal, or Pork Goulash (Gulasch aus Rind-, Kalb- oder Schweinefleisch)
- Bavarian Beef Rolls (Rinderrollen)
- Bavarian Roast Veal (Kalbsbraten)
- Mustard-Cured Roast Lamb (Hammelbraten mit Senf gebeizt)
- Sauerbraten
- Wiener Schnitzel
- Roast Chicken (Huhn gebraten)
- Roast Duck (Ente gebraten)
Full recipes, with ingredients, method, historical headnotes and a week-of-meals grid, are in the Meat Dishes, Vol. 4 PDF on Etsy. Instant PDF download. No physical book.
26th edition · Birken-Verlag, Munich · 1956
Originally given to Erna Paul as a wedding gift.
English edition by E. Paul.
Cover art and first-draft translations were made with AI tools; every recipe was then checked and edited by hand against the original 1956 pages.
