Pass four ounces of icing sugar through a sieve, and
then put in a lined saucepan, add one and a-half table-
spoonfuls of cold water✪ Icing by degrees, and stir over a
moderate fire until the mixture is warm and quite
smooth ; if heated too much the icing will be spoilt.
79
XII.— BULGARIA
Menu
Soupa
(Meat Soup)
Agneshka Yahnia
(Ragout of Mutton)
Pestarva Yahnia
(Stewed Trout)
Pile Petchene s' Oris
(Braised Fowl with Rice)
Zele Yahnia
(Stewed Cabbage)
Yarebitza Petchena
(Braised Patridges)
Omlets Sladko
(Sweet Omelet)
Oroshtia
(Fruit)
Kafe"
(Coffee)
80
BULGARIA
Soupa. (Meat Soup.)
Wash a brace of partridges and a hare, and put them
into a. saucepan with six quarts of cold water. When
boiling, move the saucepan to the side of the fire, skim
the liquor, and let it simmer for an hour ; then take out
the hare and partridges, and cut all the meat from the
bones. Return the bones to the soup, and simmer for
two hours longer, cut the flesh of the partridges and hare
into nice sized pieces, and fry them in butter till well
browned ; then take them out of the pan, drain, and
put them on a plate. Slice four onions, put them in the
pan in which the meat was fried, adding more butter
if necessary, and try them till nicely browned ; then
put them in the soup along with a bunch of fine herbs
and one pound of carrots and turnip. In two hours
time strain the soup, put it again in the saucepan,
and put in the fried meat and some small pieces
of carrot and turnip that have been cooked in clear
water. Mix three tablespoonfuls of ground rice
with one breakfastcupful of water✪ Soupa (Meat Soup) to a smooth paste,
then mix it gradually in with the soup ; season with
salt and pepper, and let it simmer gently for ten
minutes. Add game liver balls and meats to the soup,
and boil it gently for twenty minutes longer. When
ready to serve, turn the soup into a tureen.
Game Liver Balls.
With the livers of the hare and partridges, one teacup-
ful of stale crumbs of bread, one egg, and one teacupful
81 F
BANQUETS OF THE NATIONS
of thick butter milk, prepare a quenelle forcemeat, first
mashing the livers, then mixing with them the bread
and milk (which should have been boiled together) and
the egg unbeaten ; add a little lemon juice✪ Game Liver Balls, season to
taste with pepper and salt, and shape the mixture into
small equal sized balls. Fry the balls in boiling butter
till nicely and equally browned.
Agneshka Yahnia. (Ragout of Mutton.)
Cut one pound of lean mutton into small pieces, put
them into a deep frying-pan or stewpan with a small
quantity of fat, and fry them, adding salt and pepper to
taste and a small quantity of water. Now add about
one pound of French beans, carrots, and some shred
cabbage, and simmer gently until cooked. Turn it out
on a dish, after which make the following sauce :--
Balkan Sauce. ✪ Balkan Sauce
Page 41 · 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
Pass four ounces of icing sugar through a sieve, and then put in a lined saucepan, add one and a-half tablespoonfuls of cold water by degrees, and stir over a moderate fire until the mixture is warm and quite smooth ; if heated too much the icing will be spoilt.
XII.— BULGARIA
Menu
Soupa (Meat Soup)
Agneshka Yahnia (Ragout of Mutton)
Pestarva Yahnia (Stewed Trout)
Pile Petchene s' Oris (Braised Fowl with Rice)
Zele Yahnia (Stewed Cabbage)
Yarebitza Petchena (Braised Patridges)
Omlets Sladko (Sweet Omelet)
Oroshtia (Fruit)
Kafe
(Coffee)
BULGARIA
Soupa. (Meat Soup.)
Wash a brace of partridges and a hare, and put them into a. saucepan with six quarts of cold water. When boiling, move the saucepan to the side of the fire, skim the liquor, and let it simmer for an hour ; then take out the hare and partridges, and cut all the meat from the bones. Return the bones to the soup, and simmer for two hours longer, cut the flesh of the partridges and hare into nice sized pieces, and fry them in butter till well browned ; then take them out of the pan, drain, and put them on a plate. Slice four onions, put them in the pan in which the meat was fried, adding more butter if necessary, and try them till nicely browned ; then put them in the soup along with a bunch of fine herbs and one pound of carrots and turnip. In two hours time strain the soup, put it again in the saucepan, and put in the fried meat and some small pieces of carrot and turnip that have been cooked in clear water. Mix three tablespoonfuls of ground rice with one breakfastcupful of water to a smooth paste, then mix it gradually in with the soup ; season with salt and pepper, and let it simmer gently for ten minutes. Add game liver balls and meats to the soup, and boil it gently for twenty minutes longer. When ready to serve, turn the soup into a tureen.
Game Liver Balls.
With the livers of the hare and partridges, one teacupful of stale crumbs of bread, one egg, and one teacupful
81 F
of thick butter milk, prepare a quenelle forcemeat, first mashing the livers, then mixing with them the bread and milk (which should have been boiled together) and the egg unbeaten ; add a little lemon juice, season to taste with pepper and salt, and shape the mixture into small equal sized balls. Fry the balls in boiling butter till nicely and equally browned.
Agneshka Yahnia. (Ragout of Mutton.)
Cut one pound of lean mutton into small pieces, put them into a deep frying-pan or stewpan with a small quantity of fat, and fry them, adding salt and pepper to taste and a small quantity of water. Now add about one pound of French beans, carrots, and some shred cabbage, and simmer gently until cooked. Turn it out on a dish, after which make the following sauce :--
Balkan Sauce.
Records on this page
IcingSoupa (Meat Soup)Agneshka Yahnia (Ragout of Mutton)Pestarva Yahnia (Stewed Trout)Game Liver BallsBalkan Sauce