The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1915-01-19
Some Dishes from Vienna.

second Paris in the realm of culinary
art-that are easy enough for any house
wife to attempt and good enough for any
epicure to sample.
Barley soup calls for only two ounces
of barley. which should be cooked for
three hours in two quarts Of chicken or
veal stock with a couple of onions and a
big carrot, sliced, a spriG of parsley and
a small bay leaf. At the end of three
hours take from the fire, beat in the
yOlks of two eggs and a cupful OF hot
milk. Strain ALL add Cupful of cooked
green or canned peas, heat thoroughly
and serve.
VIennese baked mackerel is a dish for
epiCures to dream of. Perhaps 1t is a
little too simple and hearty for an cpl
cure, but at any rate it goes right to the
hungry spot of most people. Get a good
sized fresh mackerel or bonita, skin it
and cut it in four pieces-each half should
be cut in two. Remove as much of the
bones as you can without breaking the
pieces. Fry the pieces in butter quickly,
drain them and keep them warm while
you are making a sauce as follows: Mix
a cupful of veal or chicken stock with
two tablespoOnfuls OF sherry and the
yolk of an egg. Stir over the fire till the
egg is cooked. Now put the fish into a
buttered baking dish and pour the sauce
some minced onion and bread crumbs.
Bake in a moderate oven till it is brown.
Viennese fried chicken calls for a good
sized fat fowl. Cut as for fricasee Wash
and dry the pieces and place them in a
bowl with the juice of one lemon, a cup
full of olive oil, a little parsley. a small
bayleaf and pepper and salt. Let II stand
there covered for three hours lave a
hen ~
dered bread crumbs. Dip each piece Of
chicken as you take II from the oil solu-
ton into the egg. then in the bread
crumbs and then fry it in hot butter or
bacon fat. In the meantime prepare a
sauce by cooking a cupful of white stock
chicken or veal-with the yolk Of an egg
and ten small mushrooms. Take from
the fire and add the juice Of half lemon.
Place the pieces Of fried chicken. when
they are golden brown. piping hot. on a
platter and pour the sauce around II.
Veal outlets are cooked in this way in
Vienna: Take about two pounds of thin
veal outlet and flatten il with a meat
hammer. If you have no meat hammer
use a wooden mallet or wooden potato
masher. Rub the PIECES with little salt
and pepper mixed together and then dip
them in beaten raw egg, then In bread
crumbs and fry in bacon fat Serve on
platter with capers, anchovies, sliced
lemon and parsley as a garnish. Potato
salad. made with French dressing, should
be passed with it.
For Viennese stuffed squash you should
select a squash that is not too large.
Open 1t in halves and carefully remove
the center pulp and seeds. Now prepare
a forcemeat made from bread crumbs and
any sort of chopped meat, mixed with
half a cupful Of milk or white stock
Pack both halves full with this forcemeat
and put the two halves Of the squash
back together again. Tie securely with
a string and cook slowly in a dish with
broth or water. When the squash seems
to be tender. drain. remove the string,
and serve In a dish with a border of
mashed potatoes. II the squash Is cooked
in broth, the broth can be strained and
used for soup.