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Classic
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page 105
Then add enough boiling water to not quite half cover the meat, immediately put
on the cover again and then simmer for 3/4-1 hour longer. Serve the meat in its
own gravy with boiled potatoes . If the gravy should be too scant add a little
water, and it can also be thickened with cornstarch if necessary.
20. Escallops with Mustard Sauce. Make the escallops the same as beefsteaks made
from chopped meat. When they are served make a sauce of 1 spoonful of mustard, 1
spoonful of sour cream and a little cold water, and pour it over the escallops.
Instead of the water it is better to take meat remnants and make a meat broth
and use it in preparing the sauce.
21. Brown Ragout of small Beef Dumplings. Make dumplings as directed under O,
No. 5. At the same time get a piece of butter very hot, stew in the butter a
number of chopped onions, lightly brown a proportionate quantity of flour in it
and stir with bouillon or water to a thick gravy and strengthen this with roast
meat or other left-over dark gravy. Season with pepper and dill according to
taste. The dumplings should be nicely moulded with a tablespoon and cooked for 5
minutes in meat broth or salted water (which can also be used for the gravy),
until they are done; put them into the ragout and serve with boiled potatoes .
22. Goulash (an Hungarian Dish). Cut a tenderloin of beef into slices and divide
these into smaller pieces. For each 2 pounds of beef take 1/2 pound of fat pork
and a few small onions, cutting both into cubes, and lightly brown them. Put the
meat on a quick fire, together with the browned fat and onions, and stew until
the juice has nearly all been cooked away, then add salt, coarse ground pepper
and a little finely ground cayenne pepper; stir well together and serve very
hot.
Another way of preparing goulash is to take a piece of rib roast, carefully
remove all sinews and cut the meat into cubes. Melt 2 1/2 ounces of beef marrow
for every 2 pounds of meat and get it hot. Put in the meat and the necessary
salt, cover tightly and simmer for 20 minutes. Then add not quite a pint of
boiling bouillon and stew until quite tender, cut 2 ounces of fat pork and 2
large onions into small cubes, try out
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