Living Prague

• Soup with liver dumplings
  • 1/2 pound beef liver, ground
  • 2 eggs
  • 1 cup of dry bread crumbs
  • 2 tablespoons of flour (all-purpose)
  • 2 tablespoons of butter or beef marrow
  • 1 clove (small) of garlic, mashed
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • Dash of ground marjoram
  • Dash of mace
  • 2 quarts consume

  Mix ground beef liver with butter, garlic, lemon rind, marjoram and mace. Beat in eggs and then bread crumbs, flour, salt and pepper. Let it stand in room temperature for about 1 hour. Shape into small balls (size of ping-pong balls), bring consume to a boil, drop in liver dumplings. Cover and simmer for 15 minutes. (Dumplings should be hard.) Makes 6 servings.

  
  
  
• Tripe soup

It could be served as a soup - it could be also served as a meal.

• 1 lb. tripe
• 5 oz. smoked meat
• 4 tablespoon flour
• 1 carrot
• 1 clove garlic
• celery root
• pinch pepper
• pinch marjoram
• pinch ginger
• parsley
• salt - butter

Wash tripe well in cold water, cook 1/2 hour, wash again. In fresh cold water add salt, roots, carrot, parsley and celery cut in circles. Ad smoked meat and tripe, cook untiltender. Cut up tripe in small noodles and cut meat in small pieces. Make very light browned flour with a piece of butter and 4 tablespoon of flour. Put soup into browned flour, add mashed garlic, pepper, marjoram, chopped parsley, ginger. Cook well. Add tripe and meat. Serve.




• Roasted pork, dumpling and cabbage

Select center cut of pork loin, whole and uncut with bone, 3-4 pounds, well trimmed but with about eighth of an inch of fat covering the meat. Season with salt, pepper and caraway seeds. Wrap in foil , precook for about 2 hours in 400-430 F oven. (Prepare andcook cabbage and bread dumplings.
Unwrap from the foil, prick all over namely fatty portions of the loin. Roast for 30minutes adding water and pasting the loin with it and turning every 5 minutes until goldenbrown. (Or can be roasted on the spit.)
Finished meat should be very tender and juicy.From remaining juices scoop up fat, add water, cook for 5 minutes making tasty sauce.
Cut meat, serve with cabbage, or red cabbage or sauerkraut and bread-dumplings with the sauce over.
This national (Sunday) Czech dinner should be washed down with Pilsner beer (the famous native drink).





• Pork with Horseradish
• 2 pounds lean pork, cut into cubes 1-inch
• 2 tablespoon of butter or margarine
• 2 cups of water
• 1 cup of vinegar
• 1 onion, medium
• 1 carrot, medium
• 1 celery, small, peeled
• 1 tablespoon salt
• 1 teaspoon garaway seeds
• 1/2 teaspoon pepper
• 1/4 cup horseradish

Brown pork in hot butter. Add all ingredients - except horseradish. Simmer covered for 2 hours. Transfer meat. Force stock through sieve or puree in blender. Pour stock over meat, top with horseradish. Serve with boiled potatoes.





• Wild Mushrooms with Eggs
• 1 pound fresh (wild preferably) mushrooms, sliced
• 1/4 cup butter or margarine
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon crushed caraway seeds
• 2 tablespoons chopped parsley
• 6 eggs, beaten

Saute mushrooms in hot butter with salt, pepper, caraway seeds and parsley. When liquid from mushrooms has almost evaporated, add beaten eggs and scramble mixture. Makes 4 servings.





• Bread Dumplings
• 1 lb. farina (or flour)
• 2 cups lukewarm water
• 1 scant cup of milk
• 2-3 eggs
• 1 tablespoon salt
• 5 large (old) buns, horns or white bread

First, cut (old) buns, horns or white bread into small croutons. Select the best farina or flour you can get. Mix water, milk, eggs, and salt, keep adding farina until dough is smooth and makes bubbles and doesn't stick to the bowl. Mix in croutons. Divide into 4 parts, form uplong ball dumplings. Let set for about 30 minutes. Place into salty boiling water, cook for about 25 minutes. Cut with string.





• Potato dumplings

Purchase readily prepared mixture in envelope. If not available, then;

• 2 lb. potatoes
• 8 tablespoons farina
• 10 tablespoons flour
• 1 tablespoon salt
• 1 egg

Boil potatoes, then peel and mash. Add farina, flour, salt and egg. Work dough well. Divide into 5 dumplings. Place into boiling water, cook for 20 minutes.





• Raised dumplings
• 1 lb. flour
• 1/2 cup milk
• 1 tablespoon salt
• 1 whole egg
• 1 egg yolk
• For yeast: 1 teaspoon sugar
• 1/2 oz. yeast

Sift flour, ad sugar, crumbled yeast and 1/2 cup lukewarm milk. Let set until yeast bubbles up.Add 1 tablespoon salt, egg, yolk and mix until dough is smooth. Let doughraise. Divide into dumplings, size of large oranges, place into pot of boiling water. Cookfor 10 minutes, turn over and cook another 10 minutes. Always cut raised dumplings with astring.




• Plum Dumplings
• 2 eggs
• 2 cups sifted flour (all-purpose)
• 2 cups boiled potatoes, riced
• 1 cup fine brown bread crumbs
• 12-15 plumbs
• 1/4 cup cinnamon sugar
• salt
• butter

Cream 2 tablespoons butter, beat in eggs and salt. Gradually beat in flour and riced potatoes. Dough should be stiff to knead thoroughly. On floured board roll out dough to 1/4-inch thickness, then cut 3-inch squares. Lay 1 plum on each square, sprinkle with little cinnamon sugar and fold edges over plum. Shape with hands into a ball. The wall of dough should be very thin. Drop dumplings into boiling salted water, cover and simmer for about 15 minutes. Put the bread crumbs in 1/3 cup hot butter. Roll dumplings in buttered bread crumbs, sprinkle with cinnamon sugar. Makes 3-5 servings.





• Sekana Pecene Domaci (Old Fashioned Meat Loaf)
• 1 lb Beef, ground
• 1 lb Pork, ground
• 1 cup Milk
• 1/2 cup Onion - chopped fine
• 1 ea Garlic clove - crushed
• 1 pn Pepper, black
• 3 slices Bacon - diced
• 2 ea Eggs
• 1 1/2 cup Beef stock
• 1/3 cup Breadcrumbs, dry
• 3/4 cup Shortening
• 2 ea Bread roll
• 1 ea Egg white - beaten
• 2 Tbsp Flour
• Salt

Combine meats, onion, garlic, salt (to taste), pepper, bacon, eggs and breadcrumbs. Soak rolls in milk until absorbed - add to meat mixture. Mix thoroughly.
Divide into two oblong loaves. Place in pans greased with preheated shortening. Brush with egg white. Roast in hot oven - adding stock occasionally.
When the meat is tender - remove to serving platter. Dust pan with flour - allow to brown and dilute with stock. Simmer, then strain and pour over meat. Serve hot with potatoes or cold with potato salad. Serves Four.





• Jablecny Zavin (Apple Strudel)

Dough:

• 1 egg 1 Tbsp. melted butter
• 1/2 cup. warm water 1/2 tsp. salt
• 2 cup. flour

Beat egg slightly, add warm water, salt and butter. Gradually add liquid mixture to the flour. Turn on floured cloth and knead untd the dough is elastic and does not stick to the cloth. Roll it out with rolling pin until the size of a pie plate. Dust the cloth with flour and put the dough on it. Brush the dough with melted butter, cover with a warmed heavy mixing bowl for one hour. Remove dough carefully, and put in the middle of a fresh cloth which has been dusted with flour. Start stretching from the center with one hand under the dough, begin pulling and stretching away from the center until paper thin. Remove any thick edges.

Filling: After dough is stretched add the following items on the dough:

• Brush with melted butter
• Sprinkle with cinnamon, sugar, coconut and raisins
• Cover with layer of thin sliced apples (7 or 8 depending on size of dough)
• Sprinkle about 1 c. graham cracker crumbs on top of apples
• Sprinkle few more raisins, cinnamon and sugar on top.
• Drizzle melted butter on top.
• Roll dough carefully. Put on greased jelly roll pan. Brush with melted butter. Pierce with fork on top in several places.
• Bake at 350 degrees for 30 - 45 minutes till brown.
  

homepage | FAQ | html | css | © Anyone | Design by www.mitchinson.net | This work is licensed under a Creative Commons Attribution 3.0 License