Kotellet sold as Roastbeef or rump steak. In some instances, the slices of fish with several centimeters of thickness that are cut vertically from the spine are known as koteletts as well. They are typically cut from bigger fish such as cod. In Switzerland, the popular Cervelat sausage is also known as the kotelett of the laborer. Kotellet Kotellets (Fr. ' „chop“, from Fr. ' resp. Lat. ' „rib“), also known as Koteletts, Karree, Karbonade or cutlets, are a German meat dish made of slices of meat from the rib area, including the bone. The piece of rib is found on
Historiography of Switzerland last reprinted 2006) is currently the standard university textbook of Swiss history. The principal ongoing project of Swiss historiography is the Historical Dictionary of Switzerland, which as of 2008 has reached its seventh volume (letters J to L). It is also accessible online, as are more and more topical historical dictionaries, including SIKART (a biographical dictionary of Swiss artists) and the Culinary Heritage of Switzerland project (a historical encyclopedia of Swiss food). Historiography of Switzerland The historiography of Switzerland is the study of the history of Switzerland. Early accounts of the history of the Old Swiss Confederacy are found in