Wiener Braten--vienna Roast

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

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A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

a dash of white wine

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

Take a shoulder, have the bone taken out and then pound the meat well with a mallet.
Lay it in vinegar for twenty-four hours.
Heat some fat or goose oil in a deep pan or kettle which has a cover that fits air tight and lay the meat in the hot fat and sprinkle the upper side with salt, pepper and ginger.
Put an onion in with the meat;
stick about half a dozen cloves in the onion and add one bay leaf.
Now turn the meat over and sprinkle the other side with salt, pepper and ginger.
Cut up one or two tomatoes and pour some soup stock over all, and a dash of white wine.
Cover closely and stew very slowly for three or four hours, turning the meat now and then;
in doing so do not pierce with the fork, as this will allow the juice to escape.
Do not add any water.
Make enough potato pancakes to serve one or two to each person with "Wiener Braten."

Plating

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Cookware for this recipe

Mortar and pestle
Chef's knife
Spatula
Kettle