Terms for subject Cooking containing of

English	German
a sort of pasta	Spätzle
belly of pork	Schweinebauch
breast of calf	Kalbsnierenbraten (stuffed with kidneys)
breast of lamb	Lammbrust
breast of pork	Schweinebauch
crown roast of lamb	Lammkrone
either: roll of puff pastry filled with whipped cream	Schillerlocke
escalope/cutlet with spicy sauce of red and green peppers	Zigeunerschnitzel
fillet of lamb	Lammfilet
fillet of sole	Seezungenfilet
fillet of veal	Kalbsfilet
German farm bread usually a mixture of wheat and rye flours	Bauernbrot
home-made type of noodles/pasta from Schwabia in the south of Germany	Spätzle
kale cabbage cooked with a special type of sausage	Kohl und Pinkel (and often Kassler, a special type of pork)
knuckle of pork	Eisbein Schweinshaxe (boiled and served with sauerkraut)
knuckle or leg of veal	Kalbshaxe (meat from a calf upper leg, whereas Schweinshaxe is the lower leg)
lean, smoked, rolled fillet of ham	Lachsschinken
leg of veal	Kalbskeule
loin of veal	Kalbslende
lunch or supper never breakfast of fried eggs, potatoes, meat or sausage and bacon	Bauernfrühstück
mixture of white wine, champagne and lemon juice	kalte Ente
open sandwiches of boiled ham and fried egg or with seasoned raw minced pork with egg and onion	Strammer Max
or: strip of smoked haddock/rock salmon	Schillerlocke
piece of rib	Rippenstück
plum-sized piece of pickled ginger	eingelegte Ingwerpflaume
processing of fish	Fischzubereitung
rib of beef	Rinderkotelett (ssn)
rib of beef roasted with onions	Rostbraten
rump of beef	Rinderhüfte
rump of veal	Kalbshüfte
saddle of venison	Hirschrücken
selection of cold fish	Schwedenplatte
shoulder of lamb	Lammschulter
shoulder of veal	Kalbsschulter
shoulder of venison	Hirschschulter
slice of meat rolled and filled with bacon, onions and spices	Roulade
smoked ribs of salt pork	Kasseler Kasseler Rippenspeer
special of the day	Menü
sweet soup of beer, milk and egg	Biersuppe
thin layer of pastry topped with cream, onions and bacon	Flammkuchen