Add the Hamburg steak and cook slowly for half an hour; baste it occasionally. Season with the salt, pepper, and chopped parsley, and place on top just before serving a few nicely fried bread croûtons.
HUNGARIAN GOULASH
- 1 lb. lean veal
- ½ lb. lean beef
- 3 tablespoonfuls lard
- 1 large onion
- 1½ pints (3 cups) boiling water
- 1 teaspoonful paprika
- 12 potato balls
- 6 small white onions
- 6 carrot balls
- 6 turnip balls
- 1 teaspoonful salt
- 1 bay leaf
- 1 clove
- 2 heaping tablespoonfuls (2 ozs.) flour
- ½ pint (1 cup) cold water
- 1 chopped chilli pepper
Slice the onion and brown it in the lard. Remove the onion and put in the veal and beef cut into small pieces. Brown these thoroughly, and remove the meat and place it in a casserole. Add the paprika and the boiling water. Cover the dish and place it in the oven.
Fry the potato, carrot, turnip balls, and onion in smoking hot fat. Add them to the meat after it has simmered for one and a half hours. After the vegetables are added, add the salt, bay leaf, clove, and flour mixed with the cold water. Pour this into the casserole and stir until the mixture is slightly thickened. Add the pepper mixed with a cupful of boiling water. Cover and simmer for another hour and a half.
Serve from the casserole.
IRISH STEW
- 4 lbs. mutton neck
- 5 large onions
- 2 lbs. potatoes
- 1 tablespoonful chopped parsley
- Salt and pepper to taste
- Water to cover
Cut the meat into neat pieces, put it into a large casserole; add the onions sliced, and enough water to cover.
Simmer for two hours; season with salt and pepper. Add the potatoes sliced rather thinly.