Thursday, May 28, 2009

French Roast with Carrots

Lard a round of beef with slices of bacon and put in a large saucepan. Cover and let brown a few minutes. Add sliced onion and boiling water to cover. Let cook slowly until tender; then scrape 6 carrots and cut thin; add 2 sliced onions, 2 cloves of garlic and let cook until tender. Thicken with butter and flour. Season highly with salt, pepper and parsley; add to the meat, and let all cook together a half hour and serve hot.

German Prune Kuchen

Boil some prunes until tender. Remove the kernels and mash the prunes well. Mix with sugar, cinnamon and lemon-juice to taste. Make a rich biscuit dough, roll out and place on a well-buttered baking-pan. Fill with the prunes and let bake until done. Serve cold.

Bombay Broiled Kidney

Clean sheep's kidneys and cut into thin slices. Sprinkle with salt, cayenne pepper and grated lemon peel. Then dip in beaten egg and fine bread-crumbs and broil on a hot greased gridiron. Serve on buttered toast, spread with curry paste.

Jewish Egg Bread

Soak some matzoths in milk for a few minutes; then dip them into seasoned beaten eggs. Add a pinch of sugar and let them fry in hot rendered butter until a golden brown. Sprinkle with pulverized sugar and cinnamon and serve hot with coffee.

Scotch Omelet

Boil young tender leeks in salted water; let drain. Chop to a fine mince and fry in hot butter. Add 6 well-beaten eggs, sprinkle with salt and pepper and fold into an omelet and serve on a hot dish.

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