Read Online Molly Goldberg Jewish Cookbook by Gertrude Berg, Myra Waldo - Free Book Online
Authors: Gertrude Berg, Myra Waldo
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strained stock, stirring constantly until the boiling point. Add the lemon rind and cook over low heat for 5 minutes. Discard lemon rind.
Beat the egg yolks in a bowl. Gradually add the previous sauce, stirring constantly to prevent curdling. Return the mixture to the saucepan. Reheat, but do not allow to boil.
Pour over the chicken and serve.
89
The Molly Goldberg Cookbook
ROAST CAPON WITH BARLEY STUFFING
% cup pearl barley 3 teaspoons salt
34 teaspoon freshly ground black pepper
1 teaspoon paprika
2 cloves garlic, minced i 7-pound capon
3 tablespoons shortening 2 onions, chopped
1 carrot, sliced
2 stalks celery, sliced
3 sprigs parsley, chopped
6 slices white bread, toasted and cut into cubes
Soak the barley in water to cover for 2 hours. Drain. Add fresh water and cook for 1V2 hours. Drain well.
Mix 1V2 teaspoons of the salt, Vz teaspoon of the pepper, the paprika, and garlic together. Rub into the capon.
Melt the shortening in a skillet. Add the onions, carrot, celery, and parsley. Saut£ for 10 minutes, stirring frequently. Add the bread, barley, and remaining salt and pepper. Mix together. Stuff the capon with the mixture, closing the opening with thread, skewers, or aluminum foil. Place in a roasting pan.
Roast in a 350 0 oven for 2^2 hours, or until browned and tender.
90
Ideate
If you have a good butcher like my Hazelkorn, the butcher, you have good meat, especially if you are in the store and can see what he cuts for you. What you do with the meat when you get it home is another question. In my house I have to have meat, Mr, Goldberg, My Husband, thinks it's not a meal without some kind of meat, and no matter what kind of a meal I serve there's always meat for My Jake (Mr, Goldberg), With two men in the house it's very difficult sometimes because by Jake any meat is good, but with Sammy (My Son) it's not meat unless it's steak. So what do I do? I cook my meat as tasty as possible, and when Sammy enters the house the aroma of the fumes of the meat makes him hungry. The result? He eats whichsoever I set down on the table.
92
ROAST BEEF
2 tablespoons flour
2 cloves garlic, minced
Vi teaspoon freshly ground black
pepper 8-pound rib roast, or 4 pounds
rolled roast
3 onions, sliced
3 tomatoes, chopped
1 cup boiling water
3 green peppers, quartered
4 potatoes, peeled and quartered
2 teaspoons salt
Mix the flour, garlic, and pepper together. Rub into the roast. Place in a roasting pan. Roast in a 350 0 oven for 30 minutes. Pour off the fat.
Add the onions and tomatoes, and roast for 20 minutes. Add the water. Continue roasting to desired degree of rareness, adding the peppers, potatoes, and salt 30 minutes before the meat is ready. Baste occasionally.
For rare meat, roast for a total of 20 minutes per pound, 25 minutes a pound for medium, and 35 minutes a pound for well done.
93
The Molly Goldberg Cookbook
ROAST BEEF WITH VEGETABLES
1 tablespoon salt 3 A teaspoon pepper
2 cloves garlic, minced
4 pounds beef (brisket, eye
round, or similar cut) 4 onions, sliced
4 carrots, scraped and quartered 2 tomatoes, quartered
2 bay leaves
3 potatoes, peeled and quartered
Mix the salt, pepper, and garlic to a paste; rub into the meat. Place in a roasting pan. Arrange the onions, carrots, tomatoes, and bay leaves around it. Roast in a 350 0 oven iVi hours, adding boiling water if pan becomes dry. Add the potatoes; roast 45 minutes longer, or until meat and potatoes are tender.
Place the meat and potatoes on a platter. Force the gravy through a sieve and serve separately.
BOILED BEEF
2 quarts water
2 onions
2 carrots
1 celery root
1 parsnip
4 pounds beef (brisket or plate
flank) 1 bay leaf 1 tablespoon salt Y4 teaspoon freshly ground black
pepper
94
Meats
Combine the water, onions, carrots, celery root, and parsnip in a saucepan. Bring to a boil and add the beef and bay leaf. Cover and cook over low heat for zVi hours. Add the salt and pepper. Cook 15 minutes
Beat the egg yolks in a bowl. Gradually add the previous sauce, stirring constantly to prevent curdling. Return the mixture to the saucepan. Reheat, but do not allow to boil.
Pour over the chicken and serve.
89
The Molly Goldberg Cookbook
ROAST CAPON WITH BARLEY STUFFING
% cup pearl barley 3 teaspoons salt
34 teaspoon freshly ground black pepper
1 teaspoon paprika
2 cloves garlic, minced i 7-pound capon
3 tablespoons shortening 2 onions, chopped
1 carrot, sliced
2 stalks celery, sliced
3 sprigs parsley, chopped
6 slices white bread, toasted and cut into cubes
Soak the barley in water to cover for 2 hours. Drain. Add fresh water and cook for 1V2 hours. Drain well.
Mix 1V2 teaspoons of the salt, Vz teaspoon of the pepper, the paprika, and garlic together. Rub into the capon.
Melt the shortening in a skillet. Add the onions, carrot, celery, and parsley. Saut£ for 10 minutes, stirring frequently. Add the bread, barley, and remaining salt and pepper. Mix together. Stuff the capon with the mixture, closing the opening with thread, skewers, or aluminum foil. Place in a roasting pan.
Roast in a 350 0 oven for 2^2 hours, or until browned and tender.
90
Ideate
If you have a good butcher like my Hazelkorn, the butcher, you have good meat, especially if you are in the store and can see what he cuts for you. What you do with the meat when you get it home is another question. In my house I have to have meat, Mr, Goldberg, My Husband, thinks it's not a meal without some kind of meat, and no matter what kind of a meal I serve there's always meat for My Jake (Mr, Goldberg), With two men in the house it's very difficult sometimes because by Jake any meat is good, but with Sammy (My Son) it's not meat unless it's steak. So what do I do? I cook my meat as tasty as possible, and when Sammy enters the house the aroma of the fumes of the meat makes him hungry. The result? He eats whichsoever I set down on the table.
92
ROAST BEEF
2 tablespoons flour
2 cloves garlic, minced
Vi teaspoon freshly ground black
pepper 8-pound rib roast, or 4 pounds
rolled roast
3 onions, sliced
3 tomatoes, chopped
1 cup boiling water
3 green peppers, quartered
4 potatoes, peeled and quartered
2 teaspoons salt
Mix the flour, garlic, and pepper together. Rub into the roast. Place in a roasting pan. Roast in a 350 0 oven for 30 minutes. Pour off the fat.
Add the onions and tomatoes, and roast for 20 minutes. Add the water. Continue roasting to desired degree of rareness, adding the peppers, potatoes, and salt 30 minutes before the meat is ready. Baste occasionally.
For rare meat, roast for a total of 20 minutes per pound, 25 minutes a pound for medium, and 35 minutes a pound for well done.
93
The Molly Goldberg Cookbook
ROAST BEEF WITH VEGETABLES
1 tablespoon salt 3 A teaspoon pepper
2 cloves garlic, minced
4 pounds beef (brisket, eye
round, or similar cut) 4 onions, sliced
4 carrots, scraped and quartered 2 tomatoes, quartered
2 bay leaves
3 potatoes, peeled and quartered
Mix the salt, pepper, and garlic to a paste; rub into the meat. Place in a roasting pan. Arrange the onions, carrots, tomatoes, and bay leaves around it. Roast in a 350 0 oven iVi hours, adding boiling water if pan becomes dry. Add the potatoes; roast 45 minutes longer, or until meat and potatoes are tender.
Place the meat and potatoes on a platter. Force the gravy through a sieve and serve separately.
BOILED BEEF
2 quarts water
2 onions
2 carrots
1 celery root
1 parsnip
4 pounds beef (brisket or plate
flank) 1 bay leaf 1 tablespoon salt Y4 teaspoon freshly ground black
pepper
94
Meats
Combine the water, onions, carrots, celery root, and parsnip in a saucepan. Bring to a boil and add the beef and bay leaf. Cover and cook over low heat for zVi hours. Add the salt and pepper. Cook 15 minutes
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