Fry 4 onions in i tablespoon of lard. Mix 2
lbs. of chopped pork and 2 lbs. of chopped beef
with the onions. Stir into this 4 raw eggs. Add
^ lb. of rice, salt and pepper.
Remove the cabbage from the water, tear off
the leaves and put into each leaf two tablespoons-
ful of the meat and rice mixture, wrapping it so
that the contents should not come out.
Put a little sauerkraut✪ Sarma in a pot, then a layer of
the filled cabbage leaves, continue doing this imtil
the pot is filled. Cook slowly about i hour.
Make a sauce putting i tablespoon of lard in a
saucepan on the fire, and add a chopped onion.
When a golden brown, add i tablespoonful of
browned flour and paprika to taste. Add a cup
of water. Pour this sauce into the pot and cook
about half an hour longer. Some sour cream may
be added if liked on serving.
70 Allied CooKery
POLENTA PASTICCIATA
(Italian)
ZChree-quarters of a cup of Indian meal and i
quart of milk.
Boil the milk, and add the Indian meal, a little
at a time, when milk is boiling. Cook for one-
half an hour, stirring constantly. Add salt just
before taking off the fire.✪ Polenta Pasticciata The Indian meal should
be stiff when finished. Turn it onto the bread-
board, and spread it out to the thickness of two
fingers. While it is cooking prepare a meat sauce,
and a Bechamel sauce as follows:
MEAT SAUCE
Take a small piece of beef, a small piece of ham,
fat and lean, i tablespoon of butter, a small piece
of onion, a small piece of carrot, a small piece of
celery, a pinch of flour, y^ cup of bouillon (or
water), pepper. Cut the meat into small dice;
chop up fine together the ham, onion, carrot, and
celery. Put these into a saucepan with the but-
ter, and when the meat is brown, add the pinch
of floiir, and the bouillon a little at a time, and
cook for about one-half an hour. This sauce
should not be strained.
BECHAMEL SAUCE
Take i tablespoon of flour, and \yi tablespoon of
butter. Put them into a saucepan and stir with a
Allied CooKery 71
wooden spoon until they have become a golden-
brown colour. Then add, a little at a time, i pint
milk; stir constantly until the sauce is as thick as
custard, and is white in colour.
Now take the cold Indian meal and cut it into
squares about two inches across. Take a baking-
dish of medium depth, butter well, then put in a
layer of squares of Indian meal close together, to
entirely cover the bottom of the dish. Sprinkle
over it grated cheese; then pour on the top enough
meat sauce to cover the layer (about 2 tablespoons) ,
then on the top of this add a layer of Bechamel
sauce. Then put another layer of the squares
of Indian meal, sprinkle with grated cheese as
before, add meat sauce, then Bechamel sauce, and
continue in this way until the baking-dish is full,
having for the top layer the Bechamel sauce. Put
the dish into a moderate oven, and bake until a
golden brown.
FRIED BREAD WITH RAISINS
(Italian)
ZTake some rather stale bread, cut it into slices,
removing the crust. Fry the bread in lard, and
then arrange it on a platter; meanwhile prepare
the raisins as follows: Take a small saucepan and
put into it 2 tablespoons of raisins, a slice of raw
ham chopped into small pieces, and a leaf of sage.
72 Allied CooKery ✪ Fried Bread with Raisins
Allied cookery
1916Page 23 · 3 recipe records on this page
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fry 4 onions in i tablespoon of lard. Mix 2 lbs. of chopped pork and 2 lbs. of chopped beef with the onions. Stir into this 4 raw eggs. Add ^ lb. of rice, salt and pepper.
Remove the cabbage from the water, tear off the leaves and put into each leaf two tablespoonsful of the meat and rice mixture, wrapping it so that the contents should not come out.
Put a little sauerkraut in a pot, then a layer of the filled cabbage leaves, continue doing this until the pot is filled. Cook slowly about i hour.
Make a sauce putting i tablespoon of lard in a saucepan on the fire, and add a chopped onion. When a golden brown, add i tablespoonful of browned flour and paprika to taste. Add a cup of water. Pour this sauce into the pot and cook about half an hour longer. Some sour cream may be added if liked on serving.
70 Allied CooKery
POLENTA PASTICCIATA
(Italian)
ZChree-quarters of a cup of Indian meal and i quart of milk.
Boil the milk, and add the Indian meal, a little at a time, when milk is boiling. Cook for onehalf an hour, stirring constantly. Add salt just before taking off the fire. The Indian meal should be stiff when finished. Turn it onto the breadboard, and spread it out to the thickness of two fingers. While it is cooking prepare a meat sauce, and a Bechamel sauce as follows:
MEAT SAUCE
Take a small piece of beef, a small piece of ham, fat and lean, i tablespoon of butter, a small piece of onion, a small piece of carrot, a small piece of celery, a pinch of flour, y^ cup of bouillon (or water), pepper. Cut the meat into small dice; chop up fine together the ham, onion, carrot, and celery. Put these into a saucepan with the butter, and when the meat is brown, add the pinch of floiir, and the bouillon a little at a time, and cook for about one-half an hour. This sauce should not be strained.
BECHAMEL SAUCE
Take i tablespoon of flour, and \yi tablespoon of butter. Put them into a saucepan and stir with a
Allied CooKery 71
wooden spoon until they have become a goldenbrown colour. Then add, a little at a time, i pint milk; stir constantly until the sauce is as thick as custard, and is white in colour.
Now take the cold Indian meal and cut it into squares about two inches across. Take a bakingdish of medium depth, butter well, then put in a layer of squares of Indian meal close together, to entirely cover the bottom of the dish. Sprinkle over it grated cheese; then pour on the top enough meat sauce to cover the layer (about 2 tablespoons) , then on the top of this add a layer of Bechamel sauce. Then put another layer of the squares of Indian meal, sprinkle with grated cheese as before, add meat sauce, then Bechamel sauce, and continue in this way until the baking-dish is full, having for the top layer the Bechamel sauce. Put the dish into a moderate oven, and bake until a golden brown.
FRIED BREAD WITH RAISINS
(Italian)
ZTake some rather stale bread, cut it into slices, removing the crust. Fry the bread in lard, and then arrange it on a platter; meanwhile prepare the raisins as follows: Take a small saucepan and put into it 2 tablespoons of raisins, a slice of raw ham chopped into small pieces, and a leaf of sage.
72 Allied CooKery
Records on this page
SarmaPolenta PasticciataFried Bread with Raisins