Molly Goldberg Jewish Cookbook (13 page)

The Molly Goldberg Cookbook

Place the tongue in a roasting pan. Add the onions, garlic, salt, pepper, bay leaf, tomatoes, and stock. Cover the pan.

Roast in a 32 5 ° oven for 2V2 hours, basting frequently. Add the potatoes and continue roasting uncovered for 45 minutes, or until the tongue and potatoes are tender. This dish is often served with spinach.

LIVER AND DUMPLINGS

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cups sifted flour

3 teaspoons salt

iegg

Vi
cup cold water

3 tablespoons shortening

2 onions, sliced

6 slices calf's liver

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teaspoon freshly ground black

pepper
Va
teaspoon paprika 2 tablespoons potato flour
i¥i
cups boiling water

Sift the flour and 1 teaspoon of the salt into a bowl. Beat the egg and water together and add, beating until smooth. Drop by the tea-spoonful into rapidly boiling salted water. Cook until they rise to the surface, about 6 minutes. Drain and keep warm.

Melt the shortening in a skillet. Add the onions; saute for 5 minutes, stirring frequently. Add the liver and saut6 until brown. Sprinkle with the pepper, paprika, and remaining salt. Remove the liver to a platter and keep warm. Sprinkle the potato flour on the onions remaining in the skillet, mixing until smooth. Add the boiling water, stirring constantly until the boiling point. Cook over low heat for 3 minutes.

Place the dumplings around the liver and pour the gravy over all.

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Meats

This recipe got its name from My Rich Cousin Simon. You would think that a man as well-to-do as My Rich Cousin Simon would have a fancier dish named after him, but not so. This is Simon's favorite dish because this is what my mother made for supper when Simon dropped in and met his future wife-to-be. She's not so future any more because they've been married twenty years already. Not a sentimental man, My Cousin Simon, but in some things he's a poet, so we named this goulash after him.

FRANKFURTER GOULASH COUSIN SIMON

2 tablespoons shortening 4 onions, chopped

i clove garlic, minced

3 green peppers, diced

i can ($2^2) tomatoes

1 teaspoon salt

Vi
teaspoon freshly ground black

pepper 12 beef frankfurters, cut into

2-inch pieces

Melt the shortening in a saucepan. Add the onions and garlic. Saut£ for 10 minutes, stirring frequently. Add the green peppers and saut6 for 5 minutes. Add the tomatoes, salt, and pepper, and mix well. Cook over low heat for 1 hour. Add the frankfurters. Cook over low heat for 30 minutes. Correct seasoning. Serve with noodles or boiled potatoes.

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The Molly Goldberg Cookbook

FRANKFURTERS WITH SAUERKRAUT

2 tablespoons shortening

1 pound sauerkraut, drained

2 onions, sliced thin 2 cups water

i potato, peeled and grated

i teaspoon sugar

i teaspoon salt

V4
teaspoon freshly ground black

pepper i teaspoon caraway seeds

(optional) 6 to 12 beef frankfurters

Melt the shortening in a saucepan. Add the sauerkraut and onions. Cook over high heat for 5 minutes, stirring almost constantly. Add the water. Cover and cook over low heat for
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hours. Add the potato, sugar, salt, pepper, and caraway seeds. Cover and cook for 30 minutes longer.

Cook the frankfurters in boiling water for 5 minutes. Drain and add to the sauerkraut. Cook for 10 minutes.

FRANKFURTERS AND PEPPERS

2 tablespoons shortening

4 onions, sliced

9 frankfurters, cut into 2-inch

pieces 2 tablespoons chopped parsley 4 green peppers, cut into Vi-inch

slices 4 tomatoes, sliced 1 teaspoon salt
VAt
teaspoon freshly ground black

pepper

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Meats

Melt the shortening in a deep skillet. Add the onions. Saut6 for 10 minutes, stirring frequently. Add the frankfurters. Cook over medium heat for 5 minutes, stirring frequently. Add the parsley, green peppers, tomatoes, salt, and pepper. Mix lightly. Cook over low heat for 15 minutes, or until peppers are tender. Correct seasoning and serve.

SWEETBREADS AND MUSHROOMS

3 pairs sweetbreads

1 tablespoon vinegar

2 teaspoons salt

3 tablespoons shortening 2 onions, chopped

Yi
pound mushrooms, sliced 2 tablespoons flour
Va
teaspoon freshly ground black pepper

1 cup cooked or canned green

peas

2 tablespoons chopped parsley

Wash the sweetbreads. Place in a saucepan with the vinegar, salt, and cold water to cover. Bring to a boil. Cover and cook over medium heat for 20 minutes. Drain, reserving 1 cup of the stock. Cover the sweetbreads with cold water for 30 minutes. Drain; remove the membrane and cut the sweetbreads into cubes.

Melt the shortening in a skillet. Add the onions. Saut6 for 10 minutes, stirring frequently. Add the mushrooms and saut6 for 10 minutes additional. Sprinkle with the flour, mixing steadily. Add the reserved stock, stirring constantly until the boiling point. Add the pepper, peas, parsley, and sweetbreads. Cover and cook over low heat for 10 minutes. Correct seasoning.

Serve in patty shells.

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The Molly Goldberg Cookbook

My'neighbor Mrs. Cawley makes Corned Beef like nobody. It is without a doubt and without the slightest question of a shadow the best. When I asked her for the recipe she told me this story. When she first got married her husband expressed a desire for Corned Beef and cabbage. The cabbage she knew about, the Corned Beef was beyond her vocabulary at the moment. So she went to her butcher and asked him how she should make it. He didn't know but he got the recipe from his wife, and Mrs. Cawley tried it. Mr. Cawley said it was the best he ever ate, but she wasn't sure whether it was love or the truth. They've been married now for twelve (12) years and Mr. Cawley hasn't lost his taste for Corned Beef, so it must have been the truth. What could be a better recommendation?

MRS. CAWLEY'S CORNED BEEF

iVi cups salt 4 quarts water

1 tablespoon sugar

2 tablespoons pickling spice
Vi
ounce saltpeter

8 bay leaves

5-pound brisket of beef

8 cloves garlic

Combine the salt, water, sugar, pickling spice, saltpeter, and bay leaves in a saucepan. Boil for 5 minutes. Cool.

Place the beef and garlic in a stone crock or glass container. Pour

120

Meats

the spice mixture over it. Place a weight on the meat to keep it submerged. Place a piece of cheesecloth or muslin across the top of the container and tie it in place. Place the cover of the container on top. Allow to pickle for 12 days in a cool place.

Remove the beef and rinse. Place in a saucepan with water to cover. Bring to a boil and skim the top. Cook for 3 hours, or until the corned beef is tender.

Tongue may be pickled in the same way.

LAMB GOULASH

2 teaspoons salt

Vi
teaspoon freshly ground black

pepper 2 teaspoons paprika

2 cloves garlic, minced

3 pounds lamb, cubed

3 tablespoons shortening 2 onions, chopped 2 green peppers, diced

1 cup canned tomato sauce

2 potatoes, peeled and cubed

Va
pound string beans, cut in half
Vi
pound green peas, shelled 2 carrots, sliced

Mix the salt, pepper, paprika, and garlic to a smooth paste. Lightly roll the lamb in it.

Melt the shortening in a Dutch oven or a heavy skillet. Add the lamb and onions. Cook over medium heat until browned, stirring occasionally. Add the green peppers and tomato sauce. Cover and cook over low heat for
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hours. Add the potatoes, string beans, peas, and carrots. Cook over low heat for 30 minutes, adding a little water if necessary.

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The Molly Goldberg Cookbook

UNCLE DAVID'S LAMB AND RICE

2 tablespoons shortening

2 onions, chopped

6 shoulder lamb chops

i tablespoon salt

Vi
teaspoon freshly ground black

pepper i bay leaf 2 carrots, sliced 2 stalks celery, chopped 6 cups water i cup rice

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pound mushrooms, chopped 2 egg yolks, beaten

Heat the shortening in a heavy saucepan or casserole. Add the onions and lamb chops. Cook over medium heat for 15 minutes, turning the chops frequently. Add the salt, pepper, bay leaf, carrots, celery, and water. Cook over medium heat for 30 minutes. Remove the chops. Add the rice and mushrooms. Cover and cook over low heat for 25 minutes. Discard the bay leaf. Add the egg yolks, stirring constantly to prevent curdling. Place the chops on top. Bake uncovered in a 375 ° oven for 10 minutes.

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Meats

ARMENIAN-STYLE LAMB CHOPS

2 cloves garlic, minced

V2
cup lemon juice

2 teaspoons salt

Yi
teaspoon freshly ground black

pepper 1 teaspoon paprika 6-12 lamb chops, trimmed

Combine the garlic, lemon juice, salt, pepper, and paprika in a bowl. Marinate the chops in this mixture for at least 2 hours, basting and turning them frequently. Broil in a very hot oven to desired degree of rareness.

LAMB AND LIMA BEANS

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cups dried lima beans 2 tablespoons olive oil 2 pounds boneless lamb, cubed 2 onions, chopped 1 clove garlic, minced
Vi
teaspoon freshly ground black pepper

1 bay leaf

2 tomatoes, chopped
2V2
cups water

zVi
teaspoons salt

Wash the beans thoroughly. Place in a saucepan; cover with water; bring to a boil and let soak for 2 hours. Drain.

Heat the oil in a heavy saucepan. Brown the lamb in it. Add the onions, garlic, pepper, bay leaf, tomatoes, water, and beans. Cover and cook over low heat 2 hours. Add the salt and a little water if necessary. Cook for 30 minutes longer, or until beans are tender. Remove bay leaf and discard. Correct seasoning.

¹²
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The Molly Goldberg Cookbook

When I make this recipe I double everything and I also use two pots. One for the actual dinner and one for the tasting. As soon as I start to cook my Stuffed Cabbage I am descended on. From all four corners of the house my family comes in for a taste. Can I be cruel and say no? Of course not! So that's why I make a double recipe, and after you try this Stuffed Cabbage I am sure that you will be in my same trouble.

HOLISHKES

stuffed cabbage
                           
i large head cabbage

Beef bones

1 can
(fyiVi)
tomatoes

2 onions, chopped

i pound ground beef i onion, grated

3 teaspoons salt

V4
teaspoon freshly ground black

pepper
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cup rice, half cooked and