Put about three tablespoonfuls of small squares of
fat salted pork into a stewpan with two ounces of butter,
and toss them about over a brisk fire until melted.
Prepare and truss a bird, put it in the fat with a bunch
of sweet herbs, one large onion, and a small carrot cut in
slices, and fry the whole quickly until beginning to take
colour. Then moisten to height with equal quantities
of white wine and rich broth✪ Shahrenoe Teter e Kapousta (Braised Blackcock and Stewed Cabbage), and keep simmering gently
at the side of the fire. When the bird is tender, put it
on to a hot dish, boil the liquor for some minutes to
reduce it, pour through a strainer over the bird, and
serve with stewed savoy.
Ptarmigan may be cooked the same way.
Stewed Savoy Cabbage.
Boil some savoy cabbages in salted water until done.
Let them get cold, and then squeeze out the water ;
cut in quarters, and take out the stalks. Put them in a
saucepan with one piled tablespoonful of butter, a small
handful of flour, a little mace, and sufficient thick curds
of sweet milk✪ Stewed Savoy Cabbage to keep them from burning, and let them
stew thoroughly.
Leposhkie Sira. (Cheese Pastry.)
Work up half a pound of grated cheese with half a
pound of butter, half a teaspoonful of dry mustard, a
57°
SIBERIA
pinch of white pepper, and a rub of garlic, until they are
thoroughly incorporated. Make a stiff paste with eight
eggs✪ Leposhkie Sira (Cheese Pastry), a little water, and sufficient flour. Roll out the
paste, and use the cheese mixture to spread smoothly-
over it, as though it were butter only, and being used for
making puff paste. Give this paste three turns, and
then roll it half an inch thick, and cut it into pieces
about one and a half inches long and one inch broad.
Lay these upon a buttered baking tin, bake to a light
brown, sprinkle a little grated cheese on the top of each
whilst it is still hot, and serve on a folded napkin.
Tvorog s Varainie. (Curd Dumplings.)
Roll out some good puff paste very thin, then make
some cheese curds (crowdie), squeeze the whey out,
and mix with butter and the yolk of hard-boiled eggs✪ Tvorog s Varainie (Curd Dumplings),
into round balls the size of a walnut. Cut out rounds of
the puff paste, place the balls in the middle, fold over,
fix the edges firmly with the white of egg, and boil in
boiling water. Drain and pour melted butter over them.
Serve separately some sour cream.
57'
LXXV.— SICILY
Menu
Minestrone National!
(Macaroni Soup)
Storione Bracciato
(Stewed Sturgeon)
Polio Alia Cacciatora Lingua d'Agnello
(Stewed Chicken) (Sheeps' Tongues)
Picciani con Cavoli Biaciati
(Braised Cabbage and Pigeons)
Pudino-ti Vermicelli Fritata Siciliana Bomboni Ratafini
(Vermicelli Pudding) (Pancakes Glazed) (Ratafias Cream)
Dolce alle mandorle
(Marzipan)
Frutta
(Fruit)
572
SICILY
Minestrone Nationali. (Macaroni Soup.) ✪ Minestrone Nationali (Macaroni Soup)
Page 227 · 6 recipe records on this page
Presented as published in 1911. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Put about three tablespoonfuls of small squares of
fat salted pork into a stewpan with two ounces of butter,
and toss them about over a brisk fire until melted.
Prepare and truss a bird, put it in the fat with a bunch
of sweet herbs, one large onion, and a small carrot cut in
slices, and fry the whole quickly until beginning to take
colour. Then moisten to height with equal quantities
of white wine and rich broth, and keep simmering gently
at the side of the fire. When the bird is tender, put it
on to a hot dish, boil the liquor for some minutes to
reduce it, pour through a strainer over the bird, and
serve with stewed savoy.
Ptarmigan may be cooked the same way.
Stewed Savoy Cabbage.
Boil some savoy cabbages in salted water until done.
Let them get cold, and then squeeze out the water ;
cut in quarters, and take out the stalks. Put them in a
saucepan with one piled tablespoonful of butter, a small
handful of flour, a little mace, and sufficient thick curds
of sweet milk to keep them from burning, and let them
stew thoroughly.
Leposhkie Sira. (Cheese Pastry.)
Work up half a pound of grated cheese with half a
pound of butter, half a teaspoonful of dry mustard, a
57°
SIBERIA
pinch of white pepper, and a rub of garlic, until they are
thoroughly incorporated. Make a stiff paste with eight
eggs, a little water, and sufficient flour. Roll out the
paste, and use the cheese mixture to spread smoothly-
over it, as though it were butter only, and being used for
making puff paste. Give this paste three turns, and
then roll it half an inch thick, and cut it into pieces
about one and a half inches long and one inch broad.
Lay these upon a buttered baking tin, bake to a light
brown, sprinkle a little grated cheese on the top of each
whilst it is still hot, and serve on a folded napkin.
Tvorog s Varainie. (Curd Dumplings.)
Roll out some good puff paste very thin, then make
some cheese curds (crowdie), squeeze the whey out,
and mix with butter and the yolk of hard-boiled eggs,
into round balls the size of a walnut. Cut out rounds of
the puff paste, place the balls in the middle, fold over,
fix the edges firmly with the white of egg, and boil in
boiling water. Drain and pour melted butter over them.
Serve separately some sour cream.
57'
LXXV.— SICILY
Menu
Minestrone National!
(Macaroni Soup)
Storione Bracciato
(Stewed Sturgeon)
Polio Alia Cacciatora Lingua d'Agnello
(Stewed Chicken) (Sheeps' Tongues)
Picciani con Cavoli Biaciati
(Braised Cabbage and Pigeons)
Pudino-ti Vermicelli Fritata Siciliana Bomboni Ratafini
(Vermicelli Pudding) (Pancakes Glazed) (Ratafias Cream)
Dolce alle mandorle
(Marzipan)
Frutta
(Fruit)
572
SICILY
Minestrone Nationali. (Macaroni Soup.)