My Great Grandmother's Cooking Book from 1899
Viennese Fried Chicken
1 free range chicken
Pour boiling water over a fresh, young chicken, pluck the feathers and clean it well. After a rest period of at least 6 hours cut the chicken into four pieces – lengthwise and across. The previously cut off head and neck is the fifth piece. Cut off the legs above the knees and discard. Twist the wings backwards towards the neck, cut in the joints of the thighs and twist inwards.
Now you can salt the chicken pieces and dust them with plain flour. Dip them in beaten eggs and cover them well. Now toss them in fine breadcrumbs and firmly press the breadcrumbs on to the chicken.
In a deep casserole heat lard about three fingers high and fry the chicken pieces in tow batches until golden brown. Drain the pieces on kitchen paper and keep them warm in a large bowl. When all pieces are done you can also dip the chicken livers, stomach and neck in flour, beaten egg and breadcrumbs and fry them the same way.
To serve place all fried chicken pieces on a large platter and garnish with parsley and lemon segments. Serve with salad or green peas.
Scheiterhaufen – Sweet Stake
4 bread rolls or milk bread, one day old
2 tbsp caster sugar
1 tbsp butter
3 tbsp sultanas
4 tbsp almond slivers
Zest of 1 lemon
1 apple finely sliced
2 egg whites
50g caster sugar
Place finger thick slices of bread rolls in a large flat dish and pour over the egg, sugar and milk mixture. Leave to soak for a few minutes.
In the meantime butter a baking dish. Place one layer of soaked bread slices in the bottom of the dish. Sprinkle some sultanas and almonds over it and arrange some apple slices on top. Continue with the remaining bread, sultanas, almonds and apple in the same way and finish with a layer of bread. Pour the rest of the milk mixture over the top and bake in a preheated oven at 180 degrees for about 25 minutes or until just light brown.
Beat the egg whites with the sugar until glossy and thick. Take the bake out of the oven and turn the temperature to 200. Top the bake with the egg whites and return in the oven for another 10-15 minutes or until golden brown in colour. To serve dust with icing sugar.
Stuffed Red Capsicum
4 big, red capsicums
75g minced veal
75g minced pork
1 small, finely diced onion
2 tbsp finely chopped parsley
1 tomato finely diced
3 tbsp rice
200ml sour cream
Salt and freshly ground pepper
2 Tbsp fine bread crumbs
125ml chicken stockh
Wash the capsicums and cut the lids off. Fill them with the following stuffing:
Cook the minced meat with the onion and parsley in the lard over medium heat. Add the rice, tomato and season with salt and pepper. Cook for 15 minutes. Set aside to cool then add the egg and 1 tbsp sour cream and mix well.
Fill this mixture into the capsicums and close with the lids. Place them in a deep casserole and top with the rest of the sour cream. Sprinkle with bread crumbs and cover the casserole with a lid then cook them for another 30minutes or until the capsicums are soft.
Remove capsicums form the dish and keep them warm. In the meantime add the chicken stock to the pan juices and reduce. Season to taste and serve with the stuffed capsicums.
Spinach with a Cap
2 garlic cloves
50g Parmesan cheese
Salt, pepper, nutmeg
Butter for the oven proof dish
Preheat the oven to 180
Melt 30g butter in a pan, add half the spinach and let it wilt. Place spinach in a sieve to drain. Repeat with the remaining spinach. Melt remaining butter, add finely sliced onion and cook until soft. Add the minced garlic and cook for a further 2 minutes on medium heat. Remove from heat and set aside.
Roughly chop the drained spinach and combine with the onion mixture. Season the spinach with salt, pepper and nutmeg and place in a buttered oven proof dish. Form 4 little dips in the spinach bed and fill each one with an egg yolk. In a separate bowl beat the egg whites to stiff peaks then gently fold in the finely grated Parmesan cheese.
Top the spinach and egg yolks with the Parmesan egg whites and bake in the oven until the “cap” is golden in colour. Serve with rashers of crispy fried bacon or Sauce Hollandaise and slices of crusty sour dough bread.
1 medium sized cauliflower
40g dry bread crumbs
3 Tbsp chopped parsley
1 Lamb’s brain
Clean the cauliflower and remove any leaves. Boil the whole head in salted water until soft but not mushy. In the meantime melt 50g butter in a pan. When it its foaming add the cleaned and seasoned lamb’s brain and sautee gently until brown on all sides. Season with parsley and take off the heat.
Place the whole cauliflower over a pot or bowl and hollow out a round section on top, big enough for the lamb’s brain. Fill the hole with the lamb’s brain and close it with the cut out cauliflower.
Melt the remaining butter and brown the bread crumbs in it. Pour the mixture over the cauliflower and serve immediately.