Make a very good rich pie-crust and roll into large
squares till as thin as paper. Place three layers one
on the top of the other. On the third spread a layer of
the meat, and moisten with melted butter✪ Etli Beobrek (Lamb Croquettes) and a little
of the liquor the meat was cooked in. Then three
layers of crust again and another of meat, moistening
as before. Continue this until there are six layers of
meat and eighteen of crust. The top is deeply scored
in diamonds with a sharp knife and melted butter poured
over. You then cut it into small squares and bake in a
moderate oven. Serve with pickles and salad.
Khiver. (Stuffed Cucumbers.)
Take some cucumbers of about the same length.
Peel, cut off one end, and take out the seeds. Lay them
on a drainer and sprinkle with salt, and let them drain.
Make some good forcemeat and season with ground
turmeric, cinnamon, nutmeg, ginger, onion, pepper
and salt, and stuff the cucumbers with it. Put them in
a saucepan and cover with sour cream✪ Khiver (Stuffed Cucumbers). Boil slowly till
tender. Dish, strain the liquor, and pour it over the
vegetables, and serve with bread.
56
ASIA MINOR
Badem Beobrek (Almond Pastry).
Make a rich puff paste, roll out into thin sheets as
thin as paper about eighteen inches square. Place three
layers on the top of each other, then a layer of cleaned
and roughly chopped almonds and powdered sugar✪ Badem Beobrek (Almond Pastry).
Repeat this till you have twenty-seven layers of puff
paste and nine layers of almonds, the top being of puff
paste, which cross with a sharp knife and brush over
with melted butter. Cut this into small cakes, square
or diamond shape, and cook in a moderate oven.
Pilaf (Savoury Rice).
Boil some rice quite dry and stir in a good quantity
of hot melted butter. Peel and cut some tomatoes in
halves, sprinkle them with salt, pepper, and a pinch of
sugar, and fry in plenty of butter. Mix with the rice.
57
IX.— AUSTRIA
Menu
Leberknodel Suppe
(Soup with Liver Dumplings)
Gebacken Seezunge mit Spargel Spitzen
(Baked Sole)
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. ✪ Liver Dumplings
Page 32 · 9 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
Make a very good rich pie-crust and roll into large squares till as thin as paper. Place three layers one on the top of the other. On the third spread a layer of the meat, and moisten with melted butter and a little of the liquor the meat was cooked in. Then three layers of crust again and another of meat, moistening as before. Continue this until there are six layers of meat and eighteen of crust. The top is deeply scored in diamonds with a sharp knife and melted butter poured over. You then cut it into small squares and bake in a moderate oven. Serve with pickles and salad.
Khiver. (Stuffed Cucumbers.)
Take some cucumbers of about the same length. Peel, cut off one end, and take out the seeds. Lay them on a drainer and sprinkle with salt, and let them drain. Make some good forcemeat and season with ground turmeric, cinnamon, nutmeg, ginger, onion, pepper and salt, and stuff the cucumbers with it. Put them in a saucepan and cover with sour cream. Boil slowly till tender. Dish, strain the liquor, and pour it over the vegetables, and serve with bread.
ASIA MINOR
Badem Beobrek (Almond Pastry).
Make a rich puff paste, roll out into thin sheets as thin as paper about eighteen inches square. Place three layers on the top of each other, then a layer of cleaned and roughly chopped almonds and powdered sugar. Repeat this till you have twenty-seven layers of puff paste and nine layers of almonds, the top being of puff paste, which cross with a sharp knife and brush over with melted butter. Cut this into small cakes, square or diamond shape, and cook in a moderate oven.
Pilaf (Savoury Rice).
Boil some rice quite dry and stir in a good quantity of hot melted butter. Peel and cut some tomatoes in halves, sprinkle them with salt, pepper, and a pinch of sugar, and fry in plenty of butter. Mix with the rice.
IX.— AUSTRIA
Menu
Leberknodel Suppe (Soup with Liver Dumplings)
Gebacken Seezunge mit Spargel Spitzen (Baked Sole)
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)
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 peppercorns, 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.
Records on this page
Pilaf (Savoury Rice)Etli Beobrek (Lamb Croquettes)Khiver (Stuffed Cucumbers)Badem Beobrek (Almond Pastry)Liver DumplingsSchopsen Schlegel ine Winekraut Gedunskt (Braised Lamb and Braised Cabbage)Horse-radish SauceNudel Fleckerln mit Zimmet (Cinnamon Cakes)Leberknodel Suppe (Soup with Liver Dumplings)