Chop fine a cup of boiled ham and heat it with a table-
spoon of butter in an omelette pan. Beat three eggs well ;
add a tablespoon of cream mixed with a teaspoon of flour, a
good pinch of chile powder and a little salt. Pour over the
ham and stir for a moment ; then let it brown on one side,
and turn carefully. Serve on a hot platter.
294. RABAT— ROUMANIAN
Cut a pound of veal, freed from skin and bone, into small
pieces. Fry with a small chopped onion in a tablespoon of
butter✪ Ham Tortilla; add a small lemon sliced thin, a pinch of carraway
seed, salt and paprika. Cook for ten minutes, then stir in
a cup of sour cream ; cover closely and bake in a moderate
oven for an hour.
295. KABOBS— TURKISH
Marinate cubes of fat lamb in lemon juice and finely
chopped herbs for a few hours ; then run on skewers and
broil or bake in a hot oven. When done baste with butter
melted with paprika and salt, and serve with boiled rice.
296. KRENN FLEISCH— BOHEMIAN
Let the butcher remove the bones from the head of a
young pig. Cut it into neat pieces and lay in a casserole.
Cover with a strong court bouillon (No. 122), and half a
cup of white wine. Put on the lid and cook slowly in the
oven until the meat is tender ; then remove it to a hot
dish, thicken the sauce slightly, pour over the meat and
sprinkle with grated horseradish.
297. KROMESKIES— POLISH
Cut thin strips of bacon, an inch wide by two long;
spread each with a little highly seasoned mince ; sprinkle
with grated cheese ; then roll, tie and stand aside for an
hour. Remove the strings carefully, dip in batter (No. 446),
and fry in deep lard.
298. LAMB HARICOT— ENGLISH
Season a boned shoulder of lamb with salt and paprika
and roll it. Brown in dripping and place in a casserole.
Add two cups of boiled dried lima beans and two finely
sliced onions, a bit of garlic, and some sprigs of mint ; then
EXTREES AXD LUXCH DISHES 85
pour in two cups of the bean water✪ Lamb Haricot, cover closely and
simmer in the oven for an hour and a half, adding more
water if necessary.
299. LEBER KLOESSE— GERMAN
Pass a pound of calf's liver through a chopper twice; then
mix it with two slices of bread, which have been soaked in
milk and squeezed dry. Add two slightly beaten eggs, a
small onion, grated, the zest of a lemon, salt and paprika✪ Leber Kloesse.
Roll into balls the size of a walnut and poach in soup stock.
Drain, pile on a hot platter and pour melted butter and
chopped parsley over.
300. LENGUE CON POLLO— MEXICAN
Boil a veal tongue and a roasting chicken separately until
tender. Cool, cut into dice and combine, adding a small
can of French mushrooms✪ Lengue con Pollo, sliced. Heat in Spanish sauce
(No. 141), seasoned highly, and serve in small individual
casseroles of Mexican pottery or ramekin dishes.
301. LIVER LOAF— FRENCH ✪ Liver Loaf
Page 45 · 5 recipe records on this page
Presented as published in 1915. 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
Chop fine a cup of boiled ham and heat it with a tablespoon of butter in an omelette pan. Beat three eggs well ; add a tablespoon of cream mixed with a teaspoon of flour, a good pinch of chile powder and a little salt. Pour over the ham and stir for a moment ; then let it brown on one side, and turn carefully. Serve on a hot platter.
294. RABET— ROUMANIAN
Cut a pound of veal, freed from skin and bone, into small pieces. Fry with a small chopped onion in a tablespoon of butter; add a small lemon sliced thin, a pinch of carraway seed, salt and paprika. Cook for ten minutes, then stir in a cup of sour cream ; cover closely and bake in a moderate oven for an hour.
295. KABOBS— TURKISH
Marinate cubes of fat lamb in lemon juice and finely chopped herbs for a few hours ; then run on skewers and broil or bake in a hot oven. When done baste with butter melted with paprika and salt, and serve with boiled rice.
296. KRENN FLEISCH— BOHEMIAN
Let the butcher remove the bones from the head of a young pig. Cut it into neat pieces and lay in a casserole. Cover with a strong court bouillon (No. 122), and half a cup of white wine. Put on the lid and cook slowly in the oven until the meat is tender ; then remove it to a hot dish, thicken the sauce slightly, pour over the meat and sprinkle with grated horseradish.
297. KROMESKIES— POLISH
Cut thin strips of bacon, an inch wide by two long; spread each with a little highly seasoned mince ; sprinkle with grated cheese ; then roll, tie and stand aside for an hour. Remove the strings carefully, dip in batter (No. 446), and fry in deep lard.
298. LAMB HARICOT— ENGLISH
Season a boned shoulder of lamb with salt and paprika and roll it. Brown in dripping and place in a casserole. Add two cups of boiled dried lima beans and two finely sliced onions, a bit of garlic, and some sprigs of mint ; then
pour in two cups of the bean water, cover closely and simmer in the oven for an hour and a half, adding more water if necessary.
299. LEBER KLOESSE— GERMAN
Pass a pound of calf's liver through a chopper twice; then mix it with two slices of bread, which have been soaked in milk and squeezed dry. Add two slightly beaten eggs, a small onion, grated, the zest of a lemon, salt and paprika. Roll into balls the size of a walnut and poach in soup stock. Drain, pile on a hot platter and pour melted butter and chopped parsley over.
300. LENGUE CON POLLO— MEXICAN
Boil a veal tongue and a roasting chicken separately until tender. Cool, cut into dice and combine, adding a small can of French mushrooms, sliced. Heat in Spanish sauce (No. 141), seasoned highly, and serve in small individual casseroles of Mexican pottery or ramekin dishes.
301. LIVER LOAF— FRENCH
Records on this page
Ham TortillaLamb HaricotLeber KloesseLengue con PolloLiver Loaf