Schopsen Schlegel ine Winekraut Gedunskt (Braised Lamb and Braised Cabbage)
From Banquets of the nations, 1911
Serves 1
Serve with any braised meats or birds.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 32. The excerpt below is the record exactly as published.
Schopsen Schlegel ine Winekraut Gedunskt (Braised Lamb and Braised Cabbage) Beinfleisch mit Rothen Ruben (Boiled Beef and Horse-radish Sauce) Gespickten Hasenrucken und Linzer Knodel (Roast Saddle of Hare) Nudel Fleckerln mit Zimmet (Cinnamon Cakes) Kaiser Kiichen (King's Cakes) Frucht (Fruit) 58 AUSTRIA Leberknodel Suppe. (Soup with Liver Dumplings.; Put lour or five pounds shin of beef and a little salt into two gallons of water, and bring to the boil. Skim very carefully and boil for two hours. Then put in the pot a sliced carrot, half a sliced turnip, a couple of halved onions with two cloves stuck in each, some pot herbs, a celery root, a parsley root, also some pepper- corns, and more salt. Boil for another hour, strain and return the soup to the pot, put in a carrot and onion cut in slices. Whip the whites of two eggs in a bowl with some of the soup, and add to the soup, stirring all the time. Let the whole simmer gently at the side of the fire, stirring occasionally. In half an hour's time strain through a tammy-cloth into the tureen and serve with liver dumplings. Liver Dumplings. Mince, pound, and pass through a sieve, one pound of calf's liver, and a bit of fat ham the size of an egg. Mix this with four eggs and half a cup of cold water, seasoning with a pinch of nutmeg ; pepper and salt to taste. A little onion juice is not objectionable. Work in sufficient flour to make a soft dough. Mix with fried croutons the size of small dice, and drop into boiling salted water from a spoon which you wet each time before using. Before finally finishing, try a small piece in boiling water, and if too soft add some more flour, and if too stiff add another egg and water. 59 BANQUETS OF THE NATIONS May be served in clear soup, as an entree with white sauce, on toast soaked with butter, or, as in Germany, with " Sour Krout." Gebacken Seezunge mit Spargel Spitzen. (Baked Sole and Asparagus) . Fillet two nice soles and fry in butter till just half cooked. Butter a baking dish and place the fillets in a circle on it, leaving a space in the centre of the dish. Spread fresh bread crumbs, seasoned with pepper and salt, on top of the fish, and bake in the oven. Have ready some boiled asparagus tops, which heap up in the centre of the fish, and pour over the asparagus a little good white sauce made of flour, butter, milk, and some chopped capers. SCHOPSEN SCHLEGEL INE WlNEKRAUT GEDUNSKT. (Braised Lamb and Braised Cabbage.) Put a small leg of lamb in a pan along with two sliced carrots, and some small (pickling) onions, pepper and salt. Stew very gently till the meat is tender. When finished, place it in the centre of a large dish, and sur- round it with white cabbage braised in white wine. Braised Cabbage. Take a large white cabbage and shred it very fine, and mix with it a finely shred onion, salt, pepper, and a little sugar ; steam till tender. Now put it in a pot, in layers with pieces of bacon between, two or three 60 AUSTRIA sliced apples, and a tumblerful of Chablis or white sour wine. Simmer very gently for an hour. A few minutes before finishing pour in a good glass of the wine
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Cook this with the app: pantry check, scaling, and the assistant.