New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-19
F.ITORTTE FOREIGN DISHES.

valued correspondent writes: Sin reviewing q
little book. In Foreign Kitchens. 'Thc Independent
deplores the omission Of the moduS Opersndi for som.
Of the enticng gngerbreads' for the Au-ro Hungarian
'paprtk. habness' and gulyas declaring that many
Americans have an afectonate remembrance Of them
and would fan know the secret OF their composition
Nv recipe for 'guyas, or Hungarian beef stew. Is
genuine and | give II herewith
"Peel three medium sized onions and cut them In
halfinch bits throw them into saucepan with about
three ounces OF butter and fry them delicate brown.
Add to this three pounds Of lean beef good round
steak cut I'm pieces about an inch square: cover
closely, and let this simmer Slowlydrawn back from
the hottest part OF the range-for about an hour and
half or "A little longer II no haste Is required.
In the mean time peel IA quart OF potatoes and cut
them In halinch squares. After the beef has Stewcd
as directed stir In "a tablespoonful Of dry -four also
one Of salt. and Of paprIka.' or Hungarian red
pepper add a pint OF Hungarian wine and the po-
tatocs Let all simmer together until the potatoes
are done, and be sure to serve very hot Sometimes
teaspoonful OF caraway seeds Is added. but do not
think II adds to the flavor.
"'Paprika chicken is prepared as follows Cnt n
nice tender chicken into pieces Of convenient size for
irving Put these In a frying pan with two heaping
ablcspoonuls OF butter and two medium sized onions
peeled and cut into little dice. Fry together for
twenty minutes moderate fire, 50 as not TO cook
nneveny. Add TO this an even teaspoonfu Of salt.
a little less OF paprika and cOffeecupfu OF sweet
cream and let this simmer slowly while y0u stir MP
some dumplings For these use one quart OF silted
aour one teaspoonul OF salt and two OF baking powder
and buter about the Size Of an Make not quite
80 sim rs biscuit dough Il mix mine with milk) add
~ thc stew cook for fifteen minutes. closely covered.
and serve Immediately when done the dumplincs
may get heavy
The Tribune has already given recipes for the
commanding Of the entlclng German gingerbread,'
fPfeler nnssc and honig kucken), so will not add
mine | have found, however. that when want
hong kucken OF extra fine quality the quickest way Is
o 90 TO some superior dclcatessen store and buy The
imported Nurnb.rg brand. MeiEga's manufacture
stands first but he has rivals almost as good. The
cakes cOme-six In numbcr-pnt mp In Tin boxes.
lode Brothers Fifty ninth-St and Thirdave. Import
hem and other stores Of like standing have them.
Here Is an excellent recipe for 'sanerbraten which
was given TO me In AK la -Chapelle by the hostess
With whom dned and who had herself prepared this
most savory dish Place piece OF meat without bone
n tongue is the bes In ear'hen OF porcelain crock
0ron or tin will rusD and 1t with vinegar. II
the latter Is very sharp dilute 1t With water Then
add bay leaves a few peeled onions. pepper. cloves
and a teaspOonful OF salt. and weight the mixture
down with heavy stone and place the crock In a
cool pace-n a cellar II you are fortunate enough to
have one Let Il stand week-a day or two more or
less does not matter The meat and liquor should
then be put In cooking vessel IA porcelain or agate
pot is prcierabe) and water should be added II there