Molly Goldberg Jewish Cookbook (10 page)

Serve the soup with the dumplings and pieces of the chicken. This dish constitutes a complete meal in one dish.

I put this recipe down in honor of Uncle David, but it's not only for him. I make it for Uncle David and all his friends whenever they come for supper. So why should this be a special recipe for only them? Til tell you. It's simple. Uncle David is already in his late sixties (this is by his figures, by mine I can't tell you because he wouldn't like it). His friends are already in the same category and between all of them there isn't an original tooth, so the Fricassee of Chicken is very soft and succulent and very easy to take. If you have an Uncle David by you, you might try this, but it isn't necessary. If you are in charge of all your faculties it's also enjoyable.

CHICKEN FRICASSEE A LA UNCLE DAVID

2 teaspoons salt

Vi
teaspoon freshly ground black

pepper 2 teaspoons paprika 2 cloves garlic

2 4-pound chickens, disjointed 4 tablespoons shortening

3 onions, chopped
Vi
cup boiling water

Mix the salt, pepper, paprika, and garlic to a paste. Rub into the chicken very well.

88

Poultry

Heat the shortening in a heavy skillet or a Dutch oven. Brown the chicken in it. Add the onions and cook over medium heat until the onions are brown, stirring occasionally. Add the water. Cover and cook over low heat for 2 hours, or until the chicken is tender.

Serve with boiled rice, dumplings, or
nockerl.

GOLDEN CHICKEN

6 dried mushrooms

1 7-pound chicken (pullet),

disjointed 4 cups boiling water

1 tablespoon salt

Vi
teaspoon freshly ground black pepper

2 tablespoons rendered chicken

fat 1 tablespoon flour l-inch piece lemon rind

3 
^e
gg y°
^lks

Soak the mushrooms in water to cover for 15 minutes. Drain.

Combine the chicken, boiling water, salt, pepper, and mushrooms in a saucepan. Bring to a boil. Cover and cook over medium heat for
2
^l
A
hours, or until chicken is tender. Remove the chicken and keep warm. Strain
\Vi
cups of the stock and reserve.

Heat the chicken fat in a saucepan. Add the flour, stirring until smooth. Add the strained stock, stirring constantly until the boiling point. Add the lemon rind and cook over low heat for 5 minutes. Discard lemon rind.

Beat the egg yolks in a bowl. Gradually add the previous sauce, stirring constantly to prevent curdling. Return the mixture to the saucepan. Reheat, but do not allow to boil.

Pour over the chicken and serve.

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The Molly Goldberg Cookbook

ROAST CAPON WITH BARLEY STUFFING

% cup pearl barley 3 teaspoons salt

34 teaspoon freshly ground black pepper

1 teaspoon paprika

2 cloves garlic, minced i 7-pound capon

3 tablespoons shortening 2 onions, chopped

1 carrot, sliced

2 stalks celery, sliced

3 sprigs parsley, chopped

6 slices white bread, toasted and cut into cubes

Soak the barley in water to cover for 2 hours. Drain. Add fresh water and cook for 1V2 hours. Drain well.

Mix 1V2 teaspoons of the salt,
Vz
teaspoon of the pepper, the paprika, and garlic together. Rub into the capon.

Melt the shortening in a skillet. Add the onions, carrot, celery, and parsley. Saut£ for 10 minutes, stirring frequently. Add the bread, barley, and remaining salt and pepper. Mix together. Stuff the capon with the mixture, closing the opening with thread, skewers, or aluminum foil. Place in a roasting pan.

Roast in a 350
⁰
oven for 2^2 hours, or until browned and tender.

90

Ideate

If you have a good butcher like my Hazelkorn, the butcher, you have good meat, especially if you are in the store and can see what he cuts for you. What you do with the meat when you get it home is another question. In my house I have to have meat, Mr, Goldberg, My Husband, thinks it's not a meal without some kind of meat, and no matter what kind of a meal I serve there's always meat for My Jake (Mr, Goldberg), With two men in the house it's very difficult sometimes because by Jake any meat is good, but with Sammy (My Son) it's not meat unless it's steak. So what do I do? I cook my meat as tasty as possible, and when Sammy enters the house the aroma of the fumes of the meat makes him hungry. The result? He eats whichsoever I set down on the table.

92

ROAST BEEF

2 tablespoons flour

2 cloves garlic, minced

Vi
teaspoon freshly ground black

pepper 8-pound rib roast, or 4 pounds

rolled roast

3 onions, sliced

3 tomatoes, chopped

1 cup boiling water

3 green peppers, quartered

4 potatoes, peeled and quartered

2 teaspoons salt

Mix the flour, garlic, and pepper together. Rub into the roast. Place in a roasting pan. Roast in a 350
⁰
oven for 30 minutes. Pour off the fat.

Add the onions and tomatoes, and roast for 20 minutes. Add the water. Continue roasting to desired degree of rareness, adding the peppers, potatoes, and salt 30 minutes before the meat is ready. Baste occasionally.

For rare meat, roast for a total of 20 minutes per pound, 25 minutes a pound for medium, and 35 minutes a pound for well done.

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The Molly Goldberg Cookbook

ROAST BEEF WITH VEGETABLES

1 tablespoon salt
³
A
teaspoon pepper

2 cloves garlic, minced

4 pounds beef (brisket, eye

round, or similar cut) 4 onions, sliced

4 carrots, scraped and quartered 2 tomatoes, quartered

2 bay leaves

3 potatoes, peeled and quartered

Mix the salt, pepper, and garlic to a paste; rub into the meat. Place in a roasting pan. Arrange the onions, carrots, tomatoes, and bay leaves around it. Roast in a 350
⁰
oven
iVi
hours, adding boiling water if pan becomes dry. Add the potatoes; roast 45 minutes longer, or until meat and potatoes are tender.

Place the meat and potatoes on a platter. Force the gravy through a sieve and serve separately.

BOILED BEEF

2 quarts water

2 onions

2 carrots

1 celery root

1 parsnip

4 pounds beef (brisket or plate

flank) 1 bay leaf 1 tablespoon salt
Y4
teaspoon freshly ground black

pepper

94

Meats

Combine the water, onions, carrots, celery root, and parsnip in a saucepan. Bring to a boil and add the beef and bay leaf. Cover and cook over low heat for
zVi
hours. Add the salt and pepper. Cook 15 minutes longer, or until the meat is tender. Discard the bay leaf. Serve the soup with noodles or matzo balls. Serve the meat separately with horseradish.

Pot Roast is all kinds of things to all kinds of people.
To
me it's a compliment, and if I do say so myself, I make it out of this world. It's not only my opinion but the opinion of my severest critic and biggest eater, Sammy. He says it's not Pot Roast, it's nostalgia, and no matter where he is he would be able to smell it cooking even a thousand miles away. That's a lovely compliment and a wonderful recommendation. Try it.

GEDEMPTE FLEISCH

pot roast of beef
                       
2 teaspoons salt

home style
                                 
Yi
teaspoon freshly ground black

pepper

1 teaspoon paprika

4 pounds beef (brisket, eye

round, or cross rib) 4 onions, chopped

2 cloves garlic, minced

Combine the salt, pepper, and paprika. Rub into the beef thoroughly. Heat a Dutch oven or heavy saucepan. Place the meat in it and brown well over medium heat on all sides. Add the onions and garlic.

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The Molly Goldberg Cookbook

Continue browning over medium heat for 10 minutes. Cover and cook over low heat for 2Vi hours, or until the meat is tender. Turn the meat frequently. Add a little water if necessary. Slice, and serve with the gravy. Serve with potato pancakes.

BEEF AND KASHA (BUCKWHEAT GROATS)

1 cup small dried lima beans

3 pounds beef (brisket or chuck

roast)

2 onions, chopped

i clove garlic, minced

1V1
teaspoons salt

Vi
teaspoon freshly ground black

pepper l teaspoon paprika i cup buckwheat groats
(kasha)

4 cups boiling water

Wash the beans well. Cover with water in a saucepan. Bring to a boil; remove from the heat and let soak for i hour. Drain.

Place the meat, onions, and garlic in a Dutch oven or heavy saucepan. Cook over medium heat until browned. Sprinkle with the salt, pepper, and paprika. Add the beans, buckwheat groats, and water. Cover and cook over low heat for
zVi
hours, or until meat and beans are tender. Add a little more boiling water if necessary.

96

Meats
ESSIG FLEISCH

sweet
and
sour meat
                 
4 pounds beef (brisket, short

ribs, or plate flank) 5 onions, chopped

2 teaspoons salt

1V2
cups boiling water

3 tablespoons sugar

4 tablespoons lemon juice

Heat a heavy skillet or Dutch oven. Add the beef. Brown well on all sides. Add the onions; cook over low heat until onions are brown, stirring frequently. Add the salt and boiling water. Cover and cook over low heat for 2 hours. Add the sugar and lemon juice. Cook for 30 minutes longer, or until the meat is tender. Correct seasoning. Add more sugar or lemon juice to taste, bearing in mind that the dish should have both a sweet and a sour taste. Slice the meat, and return to the gravy for 30 minutes, removing the skillet from the heat. Heat for 15 minutes before serving. Boiled potatoes or noodles may be served with this dish.

BEEF AND SAUERKRAUT

2 teaspoons salt

Vi
teaspoon freshly ground Wack pepper

1 teaspoon paprika

4 pounds brisket, cross rib, or chuck roast of beef

2 onions, chopped

2 pounds sauerkraut, drained 1 teaspoon caraway* seeds

Combine the salt, pepper, and paprika. Sprinkle on the beef, and pound or rub it in well. Heat a Dutch oven or heavy saucepan and place the meat in it. Cook over high heat until brown on all sides.

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The Molly Goldberg Cookbook

Add the onions and continue browning. Cover and cook over low heat for
Vi
hour. Add the sauerkraut and caraway seeds and cook for an additional 2 hours, or until tender. Baste and turn the meat frequently, adding a little water if necessary.

Slice the meat and serve with the sauerkraut. This dish is often served with mashed potatoes.

MEAT-STUFFED PRUNES

24 large unsweetened prunes 6 tablespoons shortening 1 onion, chopped
Vi
pound ground beef
Vi
cup crushed canned