Take four or five pounds of mutton shin with two
gallons of water and bring to the boil. Skim very
carefully. After boiling for a couple of hours, add
four breakfastcupfuls of any kind of beans which have
been steeped over night, three large onions sliced, a
sliced carrot, a shred lettuce, a few sweet herbs, a little
savoury spices✪ Mutton Broth (Yakne), also pepper and salt to taste. Simmer
till the meat is tender and vegetables cooked. After
again removing all the fat, pour the soup into a tureen,
adding the vegetables and a good deal of the meat cut
up into small pieces.
Sinjohn. (Braised Larks.)
Split larks or any small birds in two, fry them
in butter, after which steam in a thick sauce made
of stock to which you have added powdered dried
walnuts, nutmeg, cinnamon, ginger, sugar, pepper, and
salt. Serve with boiled rice.
Breasts of pigeons may be substituted, or even the
humble sparrow, if plump.
488
PERSIA
Taralvase. (Honey Cakes.)
Make a soft dough with flour, honey, and rose water,
Roll it out a quarter of an inch thick, cut into rounds
or squares, which fry in butter. When cooled down,
dust with powdered sugar, and serve with a sweet sauce
or cream.
Hai.va. (Saffron Pudding.)
Put a good piece of butter in a pan with some flour
till it gets brown but not burnt, pour in a good quantity
of honey and a seasoning of saffron. Keep stirring all
the time until ready to serve, which must be done
quickly.
Skanjeni. (Sherbet.)
Lemon water✪ Sherbet (Skanjeni) ice must be served in glasses and half
melted, similar to sorbet without the liqueurs.
489
LXVI.— POLAND
Menu
Barszcz Krupnik
(Meat Soup) (Barley Cream)
Raki Nadziewane Szczupak Faszerowany
(Farced Crayfish) (Stuffed Pike)
Flaki Strazzi
(Chopped Tripe) (Beef Croquettes)
Zajac w Smietanie
(Roast Hare with Cream)
Uformowana Kapusta
(Timbale of Cabbage)
Tort z razowege chleba Faworki Mazurek
(Brown Bread Cake) (Love Knots) (Almond Tart)
Lody Tryflane
(Truffle Ice)
Owocy
(Fruit)
49°
POLAND
Barszcz. (Meat Soup.)
Put into a stockpot eighteen or twenty ounces of
brisket of beef ; cover well, half with broth and half
with sour juice of beetroot ; set the stockpot on the fire,
skim the liquid, and at the first bubbling remove it to
the corner of the stove. After the lapse of an hour
and a half add to this meat a knuckle of veal, a well-
cleansed duck (previously blanched in water), half a
pound of lean bacon also blanched, two carrots, parsley
and celery roots, an onion, and some whole spice.
Two hours afterwards plunge into the broth four
smoked sausages ; continue a moderate ebullition.
Take the meat out as soon as done, then pass the liquid
through a sieve, skimming its fat. Clarify with whites
of eggs mixed with a little cold water and slightly
whipped. The broth being clear pass it through a napkin.
This done, it should be of a rose colour ; keep it
warm on the corner of the stove.
Page 194 · 5 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
Take four or five pounds of mutton shin with two gallons of water and bring to the boil. Skim very carefully. After boiling for a couple of hours, add four breakfastcupfuls of any kind of beans which have been steeped over night, three large onions sliced, a sliced carrot, a shred lettuce, a few sweet herbs, a little savoury spices, also pepper and salt to taste. Simmer till the meat is tender and vegetables cooked. After again removing all the fat, pour the soup into a tureen, adding the vegetables and a good deal of the meat cut up into small pieces.
Sinjohn. (Braised Larks.)
Split larks or any small birds in two, fry them in butter, after which steam in a thick sauce made of stock to which you have added powdered dried walnuts, nutmeg, cinnamon, ginger, sugar, pepper, and salt. Serve with boiled rice.
Breasts of pigeons may be substituted, or even the humble sparrow, if plump.
PERSIA
Taralvase. (Honey Cakes.)
Make a soft dough with flour, honey, and rose water, Roll it out a quarter of an inch thick, cut into rounds or squares, which fry in butter. When cooled down, dust with powdered sugar, and serve with a sweet sauce or cream.
Hai.va. (Saffron Pudding.)
Put a good piece of butter in a pan with some flour till it gets brown but not burnt, pour in a good quantity of honey and a seasoning of saffron. Keep stirring all the time until ready to serve, which must be done quickly.
Skanjeni. (Sherbet.)
Lemon water ice must be served in glasses and half melted, similar to sorbet without the liqueurs.
LXVI.— POLAND
Menu
Barszcz Krupnik
(Meat Soup) (Barley Cream)
Raki Nadziewane Szczupak Faszerowany
(Farced Crayfish) (Stuffed Pike)
Flaki Strazzi
(Chopped Tripe) (Beef Croquettes)
Zajac w Smietanie (Roast Hare with Cream)
Uformowana Kapusta (Timbale of Cabbage)
Tort z razowege chleba Faworki Mazurek
(Brown Bread Cake) (Love Knots) (Almond Tart)
Lody Tryflane (Truffle Ice)
Owocy (Fruit)
49°
Barszcz. (Meat Soup.)
Put into a stockpot eighteen or twenty ounces of brisket of beef ; cover well, half with broth and half with sour juice of beetroot ; set the stockpot on the fire, skim the liquid, and at the first bubbling remove it to the corner of the stove. After the lapse of an hour and a half add to this meat a knuckle of veal, a wellcleansed duck (previously blanched in water), half a pound of lean bacon also blanched, two carrots, parsley and celery roots, an onion, and some whole spice.
Two hours afterwards plunge into the broth four smoked sausages ; continue a moderate ebullition. Take the meat out as soon as done, then pass the liquid through a sieve, skimming its fat. Clarify with whites of eggs mixed with a little cold water and slightly whipped. The broth being clear pass it through a napkin. This done, it should be of a rose colour ; keep it warm on the corner of the stove.
Records on this page
Honey Cakes (Taralvase)Braised Larks (Sinjohn)Mutton Broth (Yakne)Sherbet (Skanjeni)Saffron Pudding (Hai.va)