Here's an interesting and reasonably scarce book I've just bought on ebay for a few pounds. It's Lüchow's German Cookbook, written by Jan Mitchell, and first published in 1955. Actually, this is the first British Edition, and the first American edition was published a few years earlier.
According to wikipedia:
"Lüchow's was a restaurant in New York City formerly located at 110-112 East 14th Street, with the property running clear through the block to 13th street. It was founded in 1882 when a waiter, August Lüchow, purchased the German restaurant and beer garden he had been working at, and remained in operation for a full century, closing in 1982 after a suspicious fire gutted the building.
The decor included over sixty paintings, many by well-known artists such as Francisco Goya, Anthony Van Dyck, Van Mienis, Snydes and Sweden's August Haagborg. The Haagborg was purchased by Lüchow at the 1904 St Louis World Fair. There was also a collection of over two hundred beer steins, and a number of mounted hunting trophies made from animals shot by Lüchow. In 1957, the restaurant included seven dining rooms, among them the Hunting Room, which contained the trophies, and the Niebelungen Room, decorated with murals based on Richard Wagner's Ring Cycle operas."
I was amused to see that none other than the great Marlene Dietrich was a regular patronne (of course she was!), and that her favourite dish was Vienna Backhaänderl, with which she drank Moselle (of course she did!).
Those were the days. How refreshing to be able to stroll into your local German restaurant, sit underneath a Goya say, or a Van Dyck and order a Schnitzel Hostein, washed down with an excellent sweetish Hock.
Here's the Lüchow recipe for "Marlene Dietrich's Vienna Backhaänderl", aka "Viennese Baked Chicken":
3 young chickens (about 2 ½ pounds each), cleaned and drawn
1 tablespoon of salt
1 cup flour
3 eggs, beaten with ¼ cup of water
2 ½ cups fine bread crumbs
Fat for deep frying
1 lemon, sliced
Rinse chickens; drain. Cut each in half, pat dry. Sprinkle with salt. Roll each piece in flour. Dip in egg, then in crumbs. Fry in hot fat, lowering each piece carefully into fat to avoid shaking crumbs off. When golden brown, place in baking pan, and bake in hot oven (400℉) until well browned. Lower heat to 325℉ after crust is firm, and continue baking until done; about 40 minutes in all. Place on thick paper towelling in a pan; set in oven, but leave oven door open. Season lightly with salt. Garnish with lemon, and serve on warmed dish. Serves 6.