Molly Goldberg Jewish Cookbook (8 page)

2 onions, chopped

2 cloves garlic, minced

3 teaspoons salt

i teaspoon freshly ground black

pepper i bay leaf 6 slices fish (carp, whitefish, or

halibut)

Bring the oil to a boil in a deep casserole. Add the potatoes, carrots, peas, green pepper, onions, garlic,
iVi
teaspoons of the salt,
Vi
teaspoon of the pepper, and the bay leaf. Mix together. Cook over low heat for 20 minutes. Preheat oven to 350
⁰
.

Sprinkle the remaining salt and pepper over the fish. Place the fish over the vegetables.

Bake for 35 minutes, or until the fish is browned. Remove the bay leaf and serve.

HERRING PUDDING

4 fillets salt herring 4 potatoes, peeled and boiled 2 eggs

4 tablespoons sour cream
V4
teaspoon freshly ground black pepper

Soak the herring in water to cover overnight. Change the water at least twice. Drain well.

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The Molly Goldberg Cookbook

Chop the herring very fine. Mash the potatoes. Beat the herring, potatoes, eggs, sour cream, and pepper together until smooth and light. Pour into a buttered casserole or baking dish.

Bake in a 425
⁰
oven for 25 minutes, or until delicately browned.

Serve with a green vegetable as a complete lunch, or serve as a light supper dish.

HERRING CROQUETTES

3 salt herring
Va
pound butter 1 onion, chopped 1 cup bread crumbs 1 egg, beaten

Vs
teaspoon freshly ground black pepper

Wash the herring thoroughly. Soak them overnight in water to cover, changing the water several times. Remove the skin and bones carefully. Chop the herring fine.

Melt 3 tablespoons of the butter in a skillet. Add the onion and saute for 10 minutes, stirring frequently. Add
V2
cup of the bread crumbs. Cook for 15 minutes, stirring occasionally. Remove from the heat. Add the egg, pepper, and chopped herring and mix well. Shape into croquettes of any desired size and dip them in the remaining bread crumbs.

Melt the remaining butter in a skillet. Fry the croquettes until brown on both sides. Serve with boiled potatoes.

7°

Q\k

How many different chickens are there? There's turkey and goose and duck, there's grouse and pheasant and capons and squabs, guinea hens and quail. So what can you do with all these fowls? You can roast them, boil them, fry them, fricassee them, and with the leftovers you can make a stew or sandwiches. So what can you do with anything else? There's only a few ways to cook anything and my grand-mother used to say, "What you put in you take out." True
₉
very true. It's what you put in that makes the difference. These are my favorite recipes for poultry, and if you try them Ym sure you 11 like them too.

7
²

ROAST DUCK PINCUS PINES STYLE

2 cloves garlic, minced 4 teaspoons salt

1 teaspoon freshly ground black pepper

2 teaspoons paprika i 6-pound duck

4 tablespoons shortening

2 onions, chopped

Vi
pound broad noodles, cooked and drained

3 tablespoons bread crumbs

2 tablespoons chopped parsley 2 eggs

Mix the garlic, 3 teaspoons of the salt,
Vi
teaspoon of the pepper, and the paprika to a paste. Rub into the duck, inside and out.

Melt the shortening in a skillet. Saute the onions in it for 10 minutes, stirring frequently. Mix the noodles, bread crumbs, parsley, eggs, sauteed onions, and remaining salt and pepper together. Stuff the duck. Fasten the opening with skewers or cover with aluminum foil. Place in a roasting pan.

Roast in a 400
⁰
oven for 30 minutes. Pour off the fat. Reduce heat to 350
⁰
and continue roasting for 2 hours additional, or until the duck is tender and crisp. Pour off the fat frequently while roasting.

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The Molly Goldberg Cookbook

When my Cousin Herman was a pfc in the army he married a French war bride from France. He wrote me that he wanted her to learn to cook like Cousin Molly when she arrived in the New World. So when she arrived and we discussed the cooking of this and that, my dear cousin-in-law taught me this recipe for duck for when you're expecting company. To Herman it was a revelation. If you try it, maybe it will open your eyes to a new delicacy from across the waves.

DENISE'S COMPANY DUCK

1 6-pound duck, disjointed

2 teaspoons salt

Vi
teaspoon pepper

1 clove garlic, minced i bay leaf

2 tomatoes, chopped
Vi
cup dry red wine

3 tablespoons brandy

Vi
pound mushrooms, sliced

6 green olives, sliced

6 ripe olives, sliced

2 tablespoons chopped parsley

Remove as much fat as possible from the duck. Combine the salt, pepper, and garlic and rub into the duck. Place in a hot skillet and

74

Poultry

brown well on all sides. Pour off the fat. Add the bay leaf, tomatoes, wine, and brandy. Cover and cook over low heat for
\Vi
hours. Skim fat. Add the mushrooms, olives, and parsley; cook 15 minutes.

ROAST STUFFED GOOSE

3 cloves garlic, minced 5 teaspoons salt

\V\
teaspoons freshly ground black pepper

2 teaspoons paprika

1 12- to 15-pound goose

4 tablespoons shortening

3 onions, chopped

Vi
pound mushrooms, chopped ?4 pound chicken livers, chopped

4 cups cooked buckwheat groats

(see page 207)

Mix the garlic, 4 teaspoons of the salt,
Va
teaspoon of the pepper, and the paprika to a paste. Rub into the goose, inside and out.

Melt the shortening in a skillet. Add the onions and mushrooms. Saute for 10 minutes, stirring frequently. Add the livers and saut6 for 5 minutes longer. Add the groats and remaining salt and pepper. Mix lightly. Stuff the goose with the mixture.

Place the goose in a roasting pan. Roast in a 425° oven for 30 minutes. Pour off the fat. Prick the goose skin in several places with a fork. Reduce heat to 350
⁰
and roast for 2V2 hours additional, or until goose is tender, crisp, and brown. Pour off the fat frequently while roasting.

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The Molly Goldberg Cookbook

To cook a goose is easy but it's an event. There is a reason why the goose is a bird that people save for celebrations, and when you taste it you'll know why. But the goose by itself is only a bird, but with stuffed
helzel
and crisp
greben
if8 a feast. When my mother cooked a goose it was the talk of the village. Relatives would come from miles around to eat it and they would bring all their friends. My mother, a kindhearted woman, would never say no to any-body that happened to drop in. So when my father went to buy the goose he knew better than to get only one—two or three he always brought home because he knew what would happen when my mother started to cook. He would mumble and grumble about the extra people, but when my mother cooked he was the proudest man in the village. This is the recipe. It's guaranteed for a full house.

FRICASSEE OF GOOSE, GOOSE GREBEN (CRACKLINGS) AND STUFFED GOOSE NECK

1  12- to 15-pound goose, disjointed

2
¹
/2 teaspoons salt
V2
teaspoon freshly ground black pepper

2 teaspoons paprika

2 cloves garlic, minced

3 onions, chopped

Clean the goose, singeing the skin carefully. Make sure that no feathers remain. Remove as much skin as possible from the goose

Poultry

by slipping a sharp knife under it. Keep the skin of the neck intact. Reserve all the skin and fat of the goose.

Mix the salt, pepper, paprika, and garlic to a smooth paste. Rub it into the goose thoroughly. Measure
Y4
cup of the goose fat and melt it in a Dutch oven or heavy saucepan. Add the onions and goose. Cover and cook over low heat for 3 hours, turning the goose frequently and adding a little boiling water if necessary.

GOOSE GREBEN

Fat, and skin of goose 2 onions, chopped

Cut the fat and skin into l-inch pieces. Dry thoroughly. Place in a skillet and melt over low heat. When the fat is almost completely melted, add the onions. Continue cooking until the onions brown, stirring occasionally.

Strain the fat into containers; cover and store in the refrigerator. The fat may be used in cooking, with chopped chicken livers or chopped eggs, or it may be spread on bread. The
greben
may be eaten as an
hors d'oeuvre.

STUFFED GOOSE NECK

i¥i
cups sifted flour

\Vi
teaspoons salt

V2
teaspoon freshly ground black

pepper
\Vi
teaspoons paprika 1 onion, grated
Y*
cup rendered goose fat

Mix together the flour, salt, pepper, paprika, onion, and goose fat. Sew the neck at one end with white thread. Stuff it with the mixture and sew the other end. Place it in the saucepan with the fricassee, above, for 2 hours. Slice, and serve with the goose.

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The Molly Goldberg Cookbook