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(Mehlspeise (flour Foods)) - (The International Jewish Cook Book)

Brown three tablespoons of flour with one tablespoon of sweet drippings,
add a small onion finely chopped, then cover the spider and let the
onion steam for a little while; do this over a low heat so there will be
no danger of the union getting too brown; add vinegar and soup stock and
two tablespoons of sugar. Let this boil until the sauce is of the right
consistency. Serve with spaetzlen made according to the foregoing
recipe, using water in place of the milk to form the dough. Pour the
sauce over the spaetzlen before serving. By adding more sugar the sauce
may be made sweet sour.
Chop and pass through a colander one-half pound of calf's liver; rub to
a cream four ounces of marrow, add the liver and stir hard. Then add a
little thyme, one clove of garlic grated, pepper, salt and a little
grated lemon peel, the yolks of two eggs and one whole egg. Then add
enough grated bread crumbs or rolled crackers to this mixture to permit
its being formed into little marbles. Drop in boiling salt water and let
cook fifteen minutes; drain, roll in fine crumbs and fry in hot fat.

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