Molly Goldberg Jewish Cookbook (12 page)

drained 1 onion, grated

1 egg, beaten
Vi
cup flour

V2
cup melted shortening

2 onions, chopped
V2
cup boiling water

Combine
zVz
teaspoons of the salt, % teaspoon of the pepper, the paprika, and garlic. Rub into the veal thoroughly.

Mix the potatoes, grated onion, egg, flour,
V4
cup of the shortening, and remaining salt and pepper until very smooth. Stuff the mixture into the pocket of the veal, fastening the opening with skewers or toothpicks. Place in a roasting pan. Add the chopped onions and remaining shortening.

Roast in a 400
⁰
oven for 25 minutes. Reduce heat to 325
⁰
and add the boiling water. Roast for an additional
zVi
hours, or until the veal is tender. Baste frequently, adding a little more water if necessary.

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The Molly Goldberg Cookbook

POTTED VEAL WITH FARFEL (EGG BARLEY)

6 tablespoons shortening 4 onions, sliced thin

2 tablespoons paprika

3 pounds boneless veal, cubed

2 teaspoons salt

V\
teaspoon freshly ground black

pepper i teaspoon caraway seeds i cup boiling water

3 cups cooked
farfel
(egg barley)

Melt half the shortening in a saucepan. Add the onions. Saut6 for 10 minutes, stirring frequently. Add the paprika, and mix. Add the veal. Brown on all sides. Add the salt, pepper, caraway seeds, and water. Cover and cook over low heat for
\Vi
hours. Correct seasoning.

Melt the remaining shortening in a skillet. Add the
farfel;
fry until lightly browned.

Serve the veal with the
farfel
around it.

BAKED VEAL CHOPS

2 teaspoons salt

Yi
teaspoon freshly ground black

pepper 6 veal chops,
V*
inch thick i cup matzo or cracker meal

2 eggs

6 tablespoons shortening

3 onions, sliced
Vi
inch thick

Mix i teaspoon of the salt and
Va
teaspoon of the pepper together. Sprinkle on the chops. Dip the chops in the matzo meal, coating them well. Beat the eggs with the remaining salt and pepper. Dip the chops in the eggs.

108

Meats

Heat 4 tablespoons of the shortening in a skillet. Brown the chops on both sides. Place in a greased baking dish.

Heat the remaining shortening in the same skillet. Saute the onions in it for 10 minutes, stirring frequently. Place the onions over the chops.

Bake in a 325
⁰
oven for 45 minutes.

HUNGARIAN BREAST OF VEAL

3 teaspoons salt

%
teaspoon freshly ground black

pepper 2 teaspoons paprika Breast of veal, with pocket for

stuffing
Vi
cup boiling water 2 slices white bread, untrimmed

4 tablespoons shortening 4 onions, chopped

Va
pound mushrooms, sliced 1 cup cooked green peas

!egg 1 egg yolk

1 cup canned tomato sauce

Combine half of the salt, pepper, and paprika. Rub into the veal thoroughly.

Pour the boiling water over the bread. Soak for 2 minutes. Squeeze out excess water.

Melt the shortening in a skillet. Add half the onions. Sauti for 10 minutes. Add the mushrooms and saut6 for 5 minutes. Add the green peas and bread. Sauti for 2 minutes, stirring constantly. Remove from the heat. Add the egg, egg yolk, and remaining salt, pepper, and paprika. Mix well. Stuff the veal with the mixture. Close the opening with skewers or with thread. Place in a roasting pan and add the remaining onions.

109

The
Molly Goldberg Cookbook

Roast in a 400
⁰
oven for 30 minutes. Reduce heat to 350
⁰
. Add the tomato sauce and continue roasting for
2Y1
hours longer, or until veal is tender. Baste frequently, adding a little water if necessary.

One of Solly's patients was a cook in a very fancy restaurant and as a favor to Solly he gave him this recipe. What they call it in the restaurant I don't know, but by us we call it after Solly because it's the one thing he can cook and because David wouldn't be happy unless his son's name was in the book too.

SOLLY "THE DOCTOR'S" VEAL CROQUETTES

Yi
cup shortening

2 onions, chopped

5 slices white bread, trimmed

Ya
cup boiling water

2 pounds ground veal

2 teaspoons salt

Yi
teaspoon freshly ground black pepper

4
^e
gg
^s

3 tablespoons cold water

1 cup bread crumbs

Melt 2 tablespoons of the shortening in a skillet. Saut6 the onions in it for 10 minutes, stirring frequently. Soak the bread in the water for 5 minutes. Drain and mash. Mix the veal, salt, pepper, 2 of the eggs, the cold water, and onions together until smooth. Shape the mixture into 12 oblong croquettes.

110

Meats

Beat the remaining eggs. Dip the croquettes in the eggs and then in the bread crumbs, coating them well.

Melt half of the remaining shortening in a skillet. Fry the croquettes in it over low heat until well browned, about 10 minutes on each side. Add more shortening as required.

6EDEMPTE VEAL CHOPS

braised veal chops
                       
2 cloves garlic, minced

2 teaspoons salt

Vz
teaspoon freshly ground black

pepper
\Vi
teaspoons paprika 6 veal chops,
Y*
inch thick 6 tablespoons shortening

3 onions, chopped

4 tablespoons water

3 potatoes, half cooked, drained, and sliced

Make a paste of the garlic, salt, pepper, and paprika. Rub it into the chops.

Melt the shortening in a skillet. Brown the chops and onions in it over low heat. Add the water. Cover and cook over low heat for 30 minutes. Add the potatoes. Cover and cook for 15 minutes, or until the chops are tender. Stir frequently. Add a little additional water if necessary.

111

The Molly Goldberg Cookbook

VEAL PAPRIKAS

3 tablespoons shortening 3 onions, chopped

1 clove garlic, minced

3 pounds veal, cut into 2-inch cubes

2 green peppers, diced

2 teaspoons salt

Va
teaspoon freshly ground black

pepper i tablespoon paprika

3 tomatoes, chopped

3 potatoes, peeled and cubed

Melt the shortening in a Dutch oven or a heavy saucepan. Add the onions, garlic, and veal. Cover and cook over medium heat until the meat browns, stirring frequently. Add the green peppers, salt, pepper, paprika, and tomatoes.

Cover and cook over low heat for
iYi
hours. Stir frequently and add a little water if necessary. Add the potatoes and cook for 25 minutes additional. Correct seasoning.

SALAMI AND EGGS

12 slices salami 6 eggs, beaten 2 tablespoons water
Va
teaspoon pepper

Fry the salami in a skillet for 2 minutes on each side. (If the skillet is not large enough to hold all the salami flat, use 2 skillets.)

Mix the eggs, water, and pepper together. Pour over the salami. Cook over low heat until the eggs are set, lifting the edges to allow the egg to run under.

Serve as a large pancake.

112

Meats

Moyshe can't cook, so he didn't make up this recipe.
I
named it after him because he's a learned man. One day we were all eating and David and his friend Moyshe were tdk-ing. Moyshe remarked how sometimes people take for granted the things around them, for instance the
Chulent
we were eating. What does the name mean Moyshe asked, and who could answer? It's German, he said. It means
Schul ent
in German—the end of synagogue services—and
Chulent
was eaten after the services because it could be made the day before and reheated after synagogue. An easy dish to make, certainly, but the knowledge to know what it means, that doesn't come so easy.

CHULENT MOYSHE

lima beans and meat
                 
i cup dried lima beans

casserole
                                     
3 tablespoons rendered chicken

fat or salad oil

3 onions, chopped

4 potatoes, peeled and quartered
Vi
cup barley

3 pounds short ribs of beef

l tablespoon salt

l teaspoon freshly ground black

pepper l teaspoon paprika l tablespoon flour

Wash the beans thoroughly. Soak them in hot water to cover for 2 hours. Drain.

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The Molly Goldberg Cookbook

Heat the chicken fat in a heavy saucepan. Add the onions and saute for 10 minutes, stirring frequently. Add the beans, potatoes, and barley, and stir. Place the meat in the center of the pot. Combine the salt, pepper, paprika, and flour, and sprinkle on top. Add boiling water to cover
Vi
inch above the top of the ingredients.

Cover and cook over very low heat for 5 hours. Check the pot frequently to see that it does not burn, adding a little water if necessary. If desired, the
chulent
may be baked in a 32 5 ° oven for the same length of time; check the dish frequently. The finished
chulent
should be quite thick, with practically no liquid remaining.

SWEET AND SOUR TONGUE

1 pickled tongue (about 4-5 pounds)

2 tablespoons shortening 1 onion, chopped

Vi
cup brown sugar
Vi
teaspoon salt
V\
cup cider vinegar 4 gingersnaps, crushed
V4
cup seedless raisins
Va
cup blanched almonds 1 lemon, sliced very thin

Wash the tongue well. Place in a deep saucepan with water to cover. Bring to a boil and cover the saucepan. Cook over medium heat for 3 hours, or until tender. (Taste the water; if too salty, change the water, replacing with boiling water.) Plunge the tongue into cold water. Drain and trim. Reserve i?4 cups of the stock.

Melt the shortening in a saucepan. Add the onion and saute for 5 minutes, stirring frequently. Add the sugar, salt, vinegar, and stock. Cook over low heat for 5 minutes. Add the gingersnaps, stirring until dissolved. Add the raisins, almonds, and lemon. Cook over low heat for 10 minutes.

Slice the tongue and serve with the sauce.

114

Meats

My family loves a picnic, like on July the IV, and they are so impatient to eat I don't know why we even bother to go. If you think they go on a picnic to look at nature you're very wrong. They go to eat. For each and every picnic I make Baked Tongue, never by request, only as an order from one and all, and by the time we get to where we want to picnic there isn't a snitch left. No matter how well I wrap the tongue and no matter where I store the picnic basket, the aroma must leak through. It doesn't take ten minutes of riding in the car before someone says, "Let's sample the tongue." Only it's not just a sample, it's the whole output, but it's my pleasure and don't you think they know it?

BAKED TONGUE

1 fresh tongue (4-6 pounds)

2 onions, sliced

2 cloves garlic, minced

2 teaspoons salt

Vi
teaspoon freshly ground black pepper

1 bay leaf

3 tomatoes, chopped

2 cups stock, or 1 can consomm6 and
V2
cup water

4 potatoes, peeled and quartered

Place the tongue in a bowl. Pour boiling water over it and allow to soak for 10 minutes. Trim and peel the tongue.

"5