Krupnik (Barley Cream)

Ingredients

• about one pound meat
• the same weight of a knuckle of veal
• to a quart of cold water
• add a few carrots
• and parsley roots
• Put half a pound of pearl barley
• into a stewpan with one quart of boiling water
• butter the size of an egg
• add to it a little sugar
• a few potatoes cooked and cut in slices
• a bunch of fine herbs
• three whole onions
• three cloves
• a teacupful of brandy

Method

1. 1

   Boil meat, veal, and chicken bones in cold water.

2. 2

   Skim, add carrots and parsley, and boil for three hours.

3. 3

   Cook barley in boiling water with salt and butter, then moisten with stock.

4. 4

   Boil for an hour, strain, and add cream, sugar, and sliced potatoes.

5. 5

   Serve with stock meat and parsley.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 195. The excerpt below is the record exactly as published.

Krupnik. (Barley Cream.) Take about one pound meat, the same weight of a knuckle of veal, and some chicken bones, to a quart of cold water. Boil up, skim, add a few carrots and parsley roots cut into very fine slips ; boil slowly for three hours and skim very carefully. Put half a pound of pearl barley into a stewpan with one quart of boiling water, a little salt, and butter the size of an egg ; cover the stewpan, bring the liquid to ebullition, and remove it back, stirring the barley from time to time. One hour after, work it carefully with a wooden spoon for five or six minutes in order to bruise it. Moisten by degrees with three pints of the stock. Let the liquid boil for one hour at the side of the fire ; pass it first through the sieve, and afterwards through the tammy. Pour the cream into a stewpan, let it boil up, add to it a little sugar, also a few potatoes cooked and cut in slices. Season with pepper and salt. Cut the stock meat into pieces and serve in the tureen with the soup. Before serving put a small spoonful of finely-chopped parsley into the tureen. Raki Nadziewane. (Farced Crayfish.) Thirty crayfish well washed and boiled. Carefully take the meat out of shells without destroying them ; mince the meat fine, and mix with half a pint of boiled rice, a little butter, some finely-minced fennel, pepper and salt to taste. Add when cool three whole eggs ; 492 POLAND mix well, and fill the shells of the crayfish, which put into a saucepan, cover with sour cream, and stew covered for ten minutes. When serving add to the gravy a few breadcrumbs and a teaspoonful of chopped fennel. Serve sauce separately. Szczupak Faszerowany. (Stuffed Pike.) Take a four-lb. or five-lb. pike; scale, cut off head, and very carefully skin the fish, keeping the skin as whole as possible ; cut all the meat off the bones, chop, and put through a mincing machine. Take four small rolls which have been soaked in milk, grate two onions, one parsley root, half a carrot, and a bit of celery ; mix all with the meat. Add a little pepper, salt, nutmeg, and a quarter pound fresh butter ; chop all together once more. If too stiff add a little milk. Stuff the skin with this mixture, which secure with thread, making it as good a shape as possible. Put it in a fish kettle with plenty of parsley, carrots, &c. Cut the carrots and turnips into dice and stars (use as decorations when serving), and pour on cold water. Cover and stew slowly for an hour. Serve with horse-radish sauce, with an extra spoonful of wine vinegar added to it. Flaki. (Chopped Tripe.) Get two pounds of well-cleaned tripe and cut in quarter-inch squares, and put in a pot with plenty of water. Bring to the boil and skim very carefully. Add some cold water and skim again till no more scum 493 BANQUETS OF THE NATIONS rises. Have ready another pot of two pints of boiling brown stock, in which plunge the pieces of tripe, adding half a pound of streaky bacon cut in one-inch squares, a calf's foot boned and cut like the bacon, a bunch of fine herbs, three whole onions, three cloves, a teacupful of brandy

Cook this with the app: pantry check, scaling, and the assistant.