enough to keep your hand in easily without burning ; if
over no° Fahrenheit the bread will have a bad colour),
and gradually mix the flour, etc., together. The dough
should be sufficiently stiff to handle. Cover it up with
a cloth and put in a warm place (not hot) for two hours.
When well risen, knead thoroughly on a floured board ;
put back again into the basin, cover up, and let it rise
for another half hour. Then break it up into size and
shape of loaves desired, about one pound weight in each.
Stand for ten minutes, and place them on the sole of a
sharp oven (350° to 4000) for three-quarters of an hour.
Pan Loaf.
Make a dough same as above.✪ Pan Loaf Grease some tins and
half fill with the dough ; stand for three-quarters of an
hour, and fire in the same heat of oven as above.
Currant Loaf.
Currant loaf is made by adding three cupfuls of
plumped currants✪ Currant Loaf.
Milk Bread.
Milk bread is made by substituting milk for the water,
with the addition of a teaspoonful of sugar✪ Milk Bread.
55°
LXXII.— SERVIA
Menu
Tchorba od Tchrv^ni Patlidjana
(Tomato Soup)
Piletchi Paprikash
(Braised Chicken)
Kiivani Rakovi
(Stewed Crayfish)
Svinska Rdbra Biftek sa krompirom i yayetom
(Pork Cutlets) (Beefsteak with Potatoes and Poached Eggs)
Gi'ishke Griidy
(Fillets of Roast Goose)
Sladak Omlet
(Sweet Omelet)
Votche i Sir
• (Dessert)
Kava
(Coffee)
551
BANQUETS OF THE NATIONS
Tchorba od Tchrveni Patlidjana. (Tomato Soup.)
Blanch about six ounces of macaroni in boiling water,
with a little salt and butter ; take out, strain, cut it
up into any desired lengths, and put it into a saucepan.
In the meantime prepare a rich vegetable soup, strain
it into a saucepan, add the white of an egg beaten up in
a little cold soup to clear it, then boil and skim free of
fat. Strain it into the saucepan containing the macaroni,
and simmer at the side of the fire until nearly done,
letting it remain till slightly firm. Mix six eggs with
a little well-whipped cream, a lump of warmed butter,
and the pulp of six tomatoes previously cooked in butter,
and pepper to taste✪ Tchorba od Tchrv^ni Patlidjana (Tomato Soup). Stir this gradually into the soup,
taking care that it is not boiling, and pour into a tureen
and serve.
Piletchi Paprikash. (Braised Chicken.)
Truss a middling-sized chicken as for boiling ; put
it into a stewpan with lard, and fry for a few minutes ;
season, and add one tablespoonful of chopped onion,
two tablespoonfuls of raw ham in dice, and half a clove
of garlic ; fry the meats a few minutes longer ; add six
artichoke bottoms, a bay-leaf, a pinch of saffron, and a
saltspoonful of paprica pepper ; then moisten the chicken
with a sufficient quantity of broth to cover, lay over a
round of buttered paper, and boil on a moderate fire,
not to reduce the moisture too much ; when about done,
plunge into the stewpan some rice (one glass of rice to
two of stock) ; cover the stewpan, keep the stock boiling
552
SERVIA
for a quarter of an hour, then place it at the entrance of
the oven, or on warm ashes, and thus keep it for seven
or eight minutes ; the rice should be then sufficiently
cooked ; dish it up, place the chicken on the top, and the
artichokes all round.
Kuvani Rakovi. (Stewed Crayfish.) ✪ Kuvani Rakovi (Stewed Crayfish)
Page 219 · 6 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
A modernized reading is not available for this page yet. You are seeing the original text.
enough to keep your hand in easily without burning ; if
over no° Fahrenheit the bread will have a bad colour),
and gradually mix the flour, etc., together. The dough
should be sufficiently stiff to handle. Cover it up with
a cloth and put in a warm place (not hot) for two hours.
When well risen, knead thoroughly on a floured board ;
put back again into the basin, cover up, and let it rise
for another half hour. Then break it up into size and
shape of loaves desired, about one pound weight in each.
Stand for ten minutes, and place them on the sole of a
sharp oven (350° to 4000) for three-quarters of an hour.
Pan Loaf.
Make a dough same as above. Grease some tins and
half fill with the dough ; stand for three-quarters of an
hour, and fire in the same heat of oven as above.
Currant Loaf.
Currant loaf is made by adding three cupfuls of
plumped currants.
Milk Bread.
Milk bread is made by substituting milk for the water,
with the addition of a teaspoonful of sugar.
55°
LXXII.— SERVIA
Menu
Tchorba od Tchrv^ni Patlidjana
(Tomato Soup)
Piletchi Paprikash
(Braised Chicken)
Kiivani Rakovi
(Stewed Crayfish)
Svinska Rdbra Biftek sa krompirom i yayetom
(Pork Cutlets) (Beefsteak with Potatoes and Poached Eggs)
Gi'ishke Griidy
(Fillets of Roast Goose)
Sladak Omlet
(Sweet Omelet)
Votche i Sir
• (Dessert)
Kava
(Coffee)
551
BANQUETS OF THE NATIONS
Tchorba od Tchrveni Patlidjana. (Tomato Soup.)
Blanch about six ounces of macaroni in boiling water,
with a little salt and butter ; take out, strain, cut it
up into any desired lengths, and put it into a saucepan.
In the meantime prepare a rich vegetable soup, strain
it into a saucepan, add the white of an egg beaten up in
a little cold soup to clear it, then boil and skim free of
fat. Strain it into the saucepan containing the macaroni,
and simmer at the side of the fire until nearly done,
letting it remain till slightly firm. Mix six eggs with
a little well-whipped cream, a lump of warmed butter,
and the pulp of six tomatoes previously cooked in butter,
and pepper to taste. Stir this gradually into the soup,
taking care that it is not boiling, and pour into a tureen
and serve.
Piletchi Paprikash. (Braised Chicken.)
Truss a middling-sized chicken as for boiling ; put
it into a stewpan with lard, and fry for a few minutes ;
season, and add one tablespoonful of chopped onion,
two tablespoonfuls of raw ham in dice, and half a clove
of garlic ; fry the meats a few minutes longer ; add six
artichoke bottoms, a bay-leaf, a pinch of saffron, and a
saltspoonful of paprica pepper ; then moisten the chicken
with a sufficient quantity of broth to cover, lay over a
round of buttered paper, and boil on a moderate fire,
not to reduce the moisture too much ; when about done,
plunge into the stewpan some rice (one glass of rice to
two of stock) ; cover the stewpan, keep the stock boiling
552
SERVIA
for a quarter of an hour, then place it at the entrance of
the oven, or on warm ashes, and thus keep it for seven
or eight minutes ; the rice should be then sufficiently
cooked ; dish it up, place the chicken on the top, and the
artichokes all round.
Kuvani Rakovi. (Stewed Crayfish.)