Hungarian Goulash
A historical recipe from The Community Cook Book, by Anonymous (1914).
A historical recipe
The Community Cook Book, by Anonymous (1914). Project Gutenberg eBook #24387.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Community Cook Book, by Anonymous (1914). Digitised by Project Gutenberg, eBook #24387 (https://www.gutenberg.org/ebooks/24387). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Hungary. Associated with Hungary by a demonym leading its title: Hungarian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one and one-half pound lean uncooked veal
- a pint of broth
- a teaspoonful pepper
- a teaspoonful salt
- two tablespoonfuls flour mixed
Method
- Slice a peeled onion and cook it until brown in three tablespoonfuls of fat tried out of salt pork;
- take out the onion and turn in one and one-half pound lean uncooked veal cut into inch cubes.
- Stir and cook the meat until slightly browned, then, rejecting the fat, if there be any in the pan, place the meat in a casserole;
- add about a pint of broth or boiling water, a teaspoonful pepper, cover the dish and set to cook in the oven.
- In the meantime add more fat to the pan;
- when hot, brown in it a dozen balls cut from pared potatoes and a dozen small onions;
- when the onions are well browned, add to the casserole, and after the meat has been cooking an hour, add a teaspoonful salt and the potatoes, and if desired two tablespoonfuls flour mixed to a thin paste with cold water.
- Let cook in all about two hours.
- Serve from the casserole.