Sarma
A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).
A historical recipe
Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Source and licence
From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). 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.
Serbia. Associated with Serbia by the source's category: Serbian (confidence 0.65). "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.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
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Ingredients
- 1 tablespoon of lard
- 2 lbs. of chopped pork
- 2 lbs. of chopped beef
- 1/2 lb. of rice
- 1 tablespoonful of browned flour
- a cup of water
- 4 onions
- 4 raw eggs
Method
- Put a cabbage in boiling water.
- Let it stand while preparing the rest of the dish.
- Fry 4 onions in 1 tablespoon of lard.
- Mix 2 lbs.
- of chopped pork and 2 lbs.
- of chopped beef with the onions.
- Stir into this 4 raw eggs.
- Add 1/2 lb.
- of rice, salt and pepper.
- Remove the cabbage from the water, tear off the leaves and put into each leaf two tablespoonsful of the meat and rice mixture, wrapping it so that the contents should not come out.
- Put a little sauerkraut in a pot, then a layer of the filled cabbage leaves, continue doing this until the pot is filled.
- Cook slowly about 1 hour.
- Make a sauce putting 1 tablespoon of lard in a saucepan on the fire, and add a chopped onion.
- When a golden brown, add 1 tablespoonful of browned flour and paprika to taste.
- Add a cup of water.
- Pour this sauce into the pot and cook about half an hour longer.
- Some sour cream may be added if liked on serving.