The Elegant Art of Dining: Bohemian San Francisco, Its ... - iMedia

and the flagons, stems and plaques that adorn the pillars as well as typical
German environment.
German Sauer Braten
Take It is four when pounds the martial of clear strains beef, of from “De either Wacht the am shoulder Rhein” are or rump, heard and from pickle the
orchestra, it for two which days of in itself one-half is an gallon institution, of claret that and the one-half true camaraderie gallon of good of the wine place
is appreciated, for then guests, vinegar waiters, (not barkeepers, cider). and even the eagle-eyed grayhaired
manager, join in the swelling chorus, and you can well understand why
To
German
the pickle
soldiers
add
are
two
inspired
large onions
to march
cut in
to
quarters,
victory when
two
they
fresh
hear
carrots
these
and
stirring
about
one ounce of mixed whole allspice,
chords.
black peppers, cloves and bay leaves.
But
When
there
ready
is other
for cooking
music--sometimes
take the meat
neither
out
inspiring
of the brine
nor
and
beautiful
put in
when
a roasting
heard
in a German rathskeller--the music
pan.
of rag time. If there is anything funnier
than a German orchestra Put in the trying oven to and play brown rag-time to a golden music we color. have never heard it.
It is unconscious humor on part of the orchestra, consequently is all the more
Then take it out of the roasting pan
excruciating.
and put it into a casserole, after sprinkling it
with two ounces of flour.
But if you really love good music--music that has melody and rhythm and
soothing
Put into the
cadences,
oven again
go to
and
the
cook
Heidelberg
for half
Inn
an
and
hour,
listen
basting
to the
frequently
concert
with
which
the
is
a feature of the place every evening.
original
And
brine.
while you are listening to the music
you can enjoy such When food as done is to take be found the meat nowhere out of else the in sauce. San Francisco, for it is
distinctly Heidelbergian. We asked for the recipe that they considered the very
Strain
best in
the
the
sauce
restaurant,
through
and
a fine
Hirsch,
collander
with a
and
shrug
add
of
a
his
few
shoulders,
raisins, a piece
said: “Oh,
of honey
we
have so many
cake,
fine
or
dishes.”
ginger
We
snaps
finally
and the
got
meat
him to
of
select
one fresh
the one
tomato.
prized above all
Season others with and salt this and is pepper what Chef and a Scheiler little sugar gave to us. taste.
For those who like Slice German and dishes serve with and the German sauce cooking over it.
it is not necessary
to confine yourself to the Heidelberg Inn, for both the Hof Brau, in Market
just above Fourth street, and the German House Rathskeller, at Turk and
Polk streets are good places where you can get what you want. The Hof Brau,
however, is less distinctively German as the greater number of its patrons are
Americans. The specialty of the Hof Brau is abalone’s, and they have as a feature
this shell fish cooked in several ways. They also have as the chef in charge of
the abalone dishes, Herbert, formerly chef for one of the yacht clubs of the
coast, who claims to have the only proper recipe for making abalone’s tender.
Under ordinary circumstances the abalone is tough and unpalatable, but after
the deft manipulation of Herbert they are tender and make a fine dish, either
fried, as chowder or a la Newberg. In addition to abalone’s the Hof Brau
makes a specialty of little Oregon crawfish. While there is a distinctive German
atmosphere at the Rathskeller of the German House, the place is too far out to
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