Molly Goldberg Jewish Cookbook by Gertrude Berg, Myra Waldo Page A
Authors: Gertrude Berg, Myra Waldo
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Fat for deep frying
Heat the shortening in a skillet. Saute the onion for 10 minutes. Soak the bread in the water, and mash until smooth. Grind or chop together the chicken, saut6ed onion, and bread. Add the salt, pepper, and egg yolks, mixing well. Fold in the egg whites.
Heat the fat to 375 0 ; drop the mixture into it by the tablespoon. Fry until delicately browned. Drain.
82
Poultry
GIBLET FRICASSEE
2 tablespoons flour
4 tablespoons shortening
3 onions, chopped \Yi cups boiling water
4 chicken gizzards 4 chicken necks
6 chicken wings
6 chicken feet, peeled and
scraped i pound ground beef iegg
3 tablespoons bread crumbs \ clove garlic, minced 2Vi teaspoons salt Yz teaspoon freshly ground black
pepper
Brown the flour in a skillet, stirring constantly to prevent burning.
Melt the shortening in a saucepan. Add the onions. Saute for 15 minutes, stirring frequently. Sprinkle with the flour, stirring until smooth. Add the boiling water, stirring constantly until the boiling point. Add the gizzards, necks, wings, and feet. Cover and cook over low heat for 1 hour.
Mix the beef, egg, bread crumbs, garlic, 1 teaspoon of the salt, and l A teaspoon of the pepper. Shape into walnut-sized balls. Drop into the fricassee. Add remaining salt and pepper. Cook for 30 minutes additional.
Serve with boiled rice.
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The Molly Goldberg Cookbook
CHICKEN AND EGG-BARLEY HASH
3 tablespoons shortening 2 onions, chopped
2 cups diced cooked chicken
3 cups cooked egg barley iVi teaspoons salt
Vi teaspoon
black pepper Vi teaspoon paprika 2 tablespoons chopped parsley
Melt the shortening in a skillet. Saute the onions in it for 10 minutes. Add the chicken, egg barley, salt, pepper, paprika, and parsley. Saute for 10 minutes, or until browned.
CHICKEN LIVER PIE
1V2 pounds chicken livers 6 tablespoons shortening
2 onions, sliced thin
Vi pound mushrooms, sliced
3 teaspoons salt
3 A teaspoon pepper 5 potatoes, peeled and sliced thin 2 cups shelled green peas, fresh or frozen
2 egg yolks
3 tablespoons Madeira wine
Wash the livers thoroughly and remove any discolored parts. Melt half the shortening in a skillet. Saut6 the livers, onions, and mushrooms for 10 minutes, stirring occasionally. Drain if any liquid remains. Add \Vi teaspoons of salt and Vz teaspoon of pepper. In a deep n-inch greased pie plate arrange as many layers as possi-
s 4
Poultry
ble of the potatoes sprinkled with some of the remaining salt and pepper, the liver mixture, and the peas. Start and end with the potatoes. Dot with the remaining shortening. Preheat the oven to 350 0 .
Beat the egg yolks and Madeira wine together and pour over the top layer of potatoes.
Bake 40 minutes or until the potatoes are browned and tender. Serve directly from the pie plate.
CHICKEN AND PEPPERS
2 teaspoons salt
Vi teaspoon pepper
3 tablespoons flour
2 2^-pound chickens, disjointed V4 cup olive oil 2 onions, chopped
2 cloves garlic, minced
3 tomatoes, peeled and chopped
4 green peppers, cut into eighths 2 tablespoons chopped parsley
Combine the salt, pepper, and flour. Lightly dust the chicken with the mixture.
Heat olive oil in a deep skillet. Saute onions and garlic in it for 5 minutes. Add chicken and brown well. Add tomatoes and green peppers. Cover and cook over low heat for 45 minutes, or until chicken is tender. Sprinkle with the parsley.
Serve with rice or noodles.
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The Molly Goldberg Cookbook
CHICKEN AND RICE
V3 cup shortening 3 onions, chopped 2 3-pound chickens, disjointed
2 teaspoons salt
Y* teaspoon freshly ground black
pepper Vs teaspoon saffron
1 cup rice
3 cups chicken stock or canned consomme
2 tomatoes, peeled and chopped
1 bay leaf
2 green peppers, sliced
Melt the shortening in a saucepan. Add the onions and chicken. Cook over medium heat until browned. Add the salt, pepper, saflFron, and rice. Cook for 5 minutes, stirring constantly. Add the stock, tomatoes, bay leaf, and green peppers.
Cover and cook
Heat the shortening in a skillet. Saute the onion for 10 minutes. Soak the bread in the water, and mash until smooth. Grind or chop together the chicken, saut6ed onion, and bread. Add the salt, pepper, and egg yolks, mixing well. Fold in the egg whites.
Heat the fat to 375 0 ; drop the mixture into it by the tablespoon. Fry until delicately browned. Drain.
82
Poultry
GIBLET FRICASSEE
2 tablespoons flour
4 tablespoons shortening
3 onions, chopped \Yi cups boiling water
4 chicken gizzards 4 chicken necks
6 chicken wings
6 chicken feet, peeled and
scraped i pound ground beef iegg
3 tablespoons bread crumbs \ clove garlic, minced 2Vi teaspoons salt Yz teaspoon freshly ground black
pepper
Brown the flour in a skillet, stirring constantly to prevent burning.
Melt the shortening in a saucepan. Add the onions. Saute for 15 minutes, stirring frequently. Sprinkle with the flour, stirring until smooth. Add the boiling water, stirring constantly until the boiling point. Add the gizzards, necks, wings, and feet. Cover and cook over low heat for 1 hour.
Mix the beef, egg, bread crumbs, garlic, 1 teaspoon of the salt, and l A teaspoon of the pepper. Shape into walnut-sized balls. Drop into the fricassee. Add remaining salt and pepper. Cook for 30 minutes additional.
Serve with boiled rice.
83
The Molly Goldberg Cookbook
CHICKEN AND EGG-BARLEY HASH
3 tablespoons shortening 2 onions, chopped
2 cups diced cooked chicken
3 cups cooked egg barley iVi teaspoons salt
Vi teaspoon
black pepper Vi teaspoon paprika 2 tablespoons chopped parsley
Melt the shortening in a skillet. Saute the onions in it for 10 minutes. Add the chicken, egg barley, salt, pepper, paprika, and parsley. Saute for 10 minutes, or until browned.
CHICKEN LIVER PIE
1V2 pounds chicken livers 6 tablespoons shortening
2 onions, sliced thin
Vi pound mushrooms, sliced
3 teaspoons salt
3 A teaspoon pepper 5 potatoes, peeled and sliced thin 2 cups shelled green peas, fresh or frozen
2 egg yolks
3 tablespoons Madeira wine
Wash the livers thoroughly and remove any discolored parts. Melt half the shortening in a skillet. Saut6 the livers, onions, and mushrooms for 10 minutes, stirring occasionally. Drain if any liquid remains. Add \Vi teaspoons of salt and Vz teaspoon of pepper. In a deep n-inch greased pie plate arrange as many layers as possi-
s 4
Poultry
ble of the potatoes sprinkled with some of the remaining salt and pepper, the liver mixture, and the peas. Start and end with the potatoes. Dot with the remaining shortening. Preheat the oven to 350 0 .
Beat the egg yolks and Madeira wine together and pour over the top layer of potatoes.
Bake 40 minutes or until the potatoes are browned and tender. Serve directly from the pie plate.
CHICKEN AND PEPPERS
2 teaspoons salt
Vi teaspoon pepper
3 tablespoons flour
2 2^-pound chickens, disjointed V4 cup olive oil 2 onions, chopped
2 cloves garlic, minced
3 tomatoes, peeled and chopped
4 green peppers, cut into eighths 2 tablespoons chopped parsley
Combine the salt, pepper, and flour. Lightly dust the chicken with the mixture.
Heat olive oil in a deep skillet. Saute onions and garlic in it for 5 minutes. Add chicken and brown well. Add tomatoes and green peppers. Cover and cook over low heat for 45 minutes, or until chicken is tender. Sprinkle with the parsley.
Serve with rice or noodles.
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The Molly Goldberg Cookbook
CHICKEN AND RICE
V3 cup shortening 3 onions, chopped 2 3-pound chickens, disjointed
2 teaspoons salt
Y* teaspoon freshly ground black
pepper Vs teaspoon saffron
1 cup rice
3 cups chicken stock or canned consomme
2 tomatoes, peeled and chopped
1 bay leaf
2 green peppers, sliced
Melt the shortening in a saucepan. Add the onions and chicken. Cook over medium heat until browned. Add the salt, pepper, saflFron, and rice. Cook for 5 minutes, stirring constantly. Add the stock, tomatoes, bay leaf, and green peppers.
Cover and cook
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