Austrian Recipes: Entrées and Meats

Note: This article has been excerpted from a larger work in the public domain and shared here due to its historical value. It may contain outdated ideas and language that do not reflect TOTA’s opinions and beliefs.

From Recipes of All Nations by Countess Morphy, 1936.

Entrées

Gans-Leber

(Goose livers)

Ingredients: A few goose livers, 3 ozs. of butter, a few tablespoons of white wine, 1/4 lb. mushrooms, 3 or 4 tablespoons of sour cream, salt and pepper.

Method: Melt the butter in a frying pan and when very hot put in the goose livers and cook for a few minutes, tossing them frequently. Then add the sliced mushrooms, the wine, the sour cream and season with salt and pepper. Cook till the livers and mushrooms are tender. Should the sauce be too thick, thin with a little wine.

Kalbszunge

(Calves’ tongue)

Ingredients: Cooked calves’ tongue, 3 or 4 boned anchovies, breadcrumbs, 1/4 lb. of butter, the juice of 2 lemons, salt and pepper.

Method: Melt the butter in a saucepan, add the anchovies, which should be pounded in a mortar, the lemon juice, salt and pepper. Stir and mix well, and simmer for a few minutes. Slice the calves’ tongue, and dip each slice in this sauce when cold. Coat with fine white breadcrumbs, and fry to a golden colour in hot fat. Dish up and strain the sauce over the fried tongue. Rice is usually served with this dish.

Kren-Fleisch

(Pork with horse-radish)

Ingredients: Young, tender lean pork, 3 or 4 onions, stock, 1 wine glass of vinegar, 2 tablespoons of grated horse-radish, 1 bayleaf, salt, croutons of fried bread.

Method: Slice the onions and put them in a little hot fat, and as soon as they begin to colour add the pork, cut in 2 or 3 inch lengths, cover with the stock and vinegar, add the bayleaf, season with salt and pepper and simmer very gently for 1 hour or so, till the meat is quite tender. When done, remove the pieces of pork from the saucepan, put them on a hot dish, strain the sauce over them, sprinkle with the grated horse-radish and garnish with croutons of fried bread. Mashed potatoes are served with this.

Beuschel

(Heart, lungs, liver, sweetbread)

Ingredients: Heart, etc., of a calf or lamb, stock, 1 1/2 tablespoons of butter, 1 of flour, 1 tablespoon of capers, 1 tablespoon of chopped anchovies, 1 tablespoon of vinegar, the juice of 1 lemon, 2 or 3 lumps of sugar, parsley, thyme, 1 chopped onion, 1 teaspoon of grated lemon rind, salt and pepper.

Method: The cooked heart, etc., when cold are cut in strips of the size of macaroni. They are then added to the following sauce, and cooked for a few minutes in it.

Melt the butter in a saucepan, and when melted add the flour gradually, and stir till the flour is browned. Then add the stock (about 1/2 pint) little by little, stirring well. Add all the other ingredients, the lump sugar, salt and pepper, mixing thoroughly. Finally put in the calf’s heart, etc. and simmer for a few minutes. Some kind of knodel are served with this.

Osterreichische Eier

(Eggs a la Austria)

Hard-boiled eggs are cut in half, the yolks removed and mixed in a basin with finely chopped cooked mushrooms, chopped anchovies, smoked tongue, lean cooked ham, the yolk of an egg, a little oil, vinegar, salt and pepper. The eggs are filled with this mixture and put on a dish with a little of the mixture around them.

Gefullter Kohl Wurstchen

(Stuffed cabbage leaves)

Ingredients: A few cabbage leaves, forcemeat, butter, a few rashers of fat bacon, 1 glass of white wine, salt and pepper.

Method: The forcemeat can be made with left-over cooked meat, preferably veal. The meat is finely chopped, mixed with a little chopped onion, seasoned with chopped parsley, thyme, marjoram, fennel, caraway seed, and 1 yolk of egg to bind. It is cooked in a little butter, and well seasoned with salt and pepper. When well browned, lay a spoonful of the mixture on a cabbage leaf previously blanched in salted water, wrap it well round the forcemeat, gathering up and folding the ends, and tie with string as in making a parcel. When done, line a saucepan with the rashers, put the stuffed cabbage leaves over them, add the white wine, and simmer very gently for 1/2 an hour. To serve, arrange the stuffed cabbage leaves on a dish, remove the string, strain the gravy over them and serve with boiled rice.

Haschierte Nieren

(Hashed or minced kidneys)

Ingredients: Lamb kidneys, 4 tablespoons of stock, 3 or 4 tablespoons of white wine or lemon juice, flour, 1 table-spoon of paprika, salt and pepper.

Method: The lamb kidneys, fat and skin having been removed, are cooked in a little butter and well seasoned with salt and pepper. When done, remove from the pan and let them stand till cold. Then chop finely and cook for a few minutes in a little melted butter and flour. When the flour has browned, the stock and wine or lemon juice are added. Sprinkle with the paprika and serve with a purée of potatoes.

Erdapfel-Nudeln

(Potato quenelles)

Ingredients: 3 or 4 large boiled potatoes, 1 or 2 eggs, flour, 2 tablespoons of grated Parmesan cheese, salt and pepper.

Method: Boil the potatoes in salted water, then mash them thoroughly with a fork while still hot. Let them cool and work to a stiff paste on a board with the flour, the egg and the grated Parmesan. Roll in the shape of a long sausage, the thickness of a thumb. Cut this into 1 inch lengths and let them stand for about 1 hour or more to dry. Boil in salted water or stock for about 10 minutes until they have all risen to the surface. Drain, and sauté or fry lightly in butter, sprinkling them with breadcrumbs and Parmesan cheese. A tomato sauce is often served with this.

Gefullte omelette

(Stuffed pancakes)

Ingredients: Pancake batter and highly spiced forcemeat.

Method: Make pancakes in the usual way and put a little cooked forcemeat, highly spiced, in each. Roll the pancakes, cut them in half, put them in a well buttered fireproof dish and cook in a slow oven for 20 minutes.

Gefullte paprika

(Stuffed paprikas)

Ingredients: A few red or green paprikas, rice, stock, salt and pepper.

Method: Put the rice in a deep frying pan and moisten thoroughly with stock. Season with salt and pepper. As the rice absorbs the stock, add a little more, and repeat this till the rice is cooked. Have ready some blanched paprikas, the tops having been cut off, and the inside of the paprikas scooped out, and fill with the rice. Placed the stuffed paprikas on the remaining rice.

Meat

Gullash

(Beef or veal stew)

Although, strictly speaking, this dish is of Hungarian origin, it is so popular in Austria, and has been adopted for such a considerable length of time, that I think I am justified in including it in this section.

Ingredients: 1 1/2 lbs. of beef, 5 or 6 onions, 1 or 2 cloves of garlic, a few caraway seeds, 1 tablespoon of paprika, salt and pepper.

Method: Melt some fat in a casserole and, when hot, add the sliced onions and cook till they begin to brown. Then add the beef, cut in 1 inch cubes, the garlic, crushed with a knife, the paprika, and the caraway seeds. Season with salt and pepper. Cover the casserole and cook till the meat is slightly browned. Now add either sufficient hot stock or water to cover the meat and simmer for 1 1/2 to 2 hours. Serve in the casserole in which it was cooked. Dumplings of some kind are eaten with this or sometimes home-made ribbon macaroni or noodles.

Lungenbraten Filets

(Fillets from the undercut)

Ingredients: Fillets of beef taken from the undercut, about ^ an inch thick, larding fat, smoked tongue, salt and pepper. For the garnish, a few mushrooms, lamb kidney sliced or cut in small cubes, truffles, etc.

Method: Cut the larding fat and the smoked tongue into very thin inch lengths and, with a larding needle, lard the fillets with alternate strips of fat and smoked tongue. Season with salt and pepper and cook lightly in melted fat.

When done — they should be served somewhat underdone — put on a hot dish and garnish with cooked mushrooms, slices of kidney grilled or sauté in butter, and sliced truffles. Pour a little melted butter over them.

Ochsenzunge mit Kren

(Ox-tongue with horse-radish)

Boiled ox-tongue is sliced, put on a hot dish and the following sauce is poured over it: Put 2 ozs. of grated horse-radish in about 1/2 pint of stock, bring to the boil and simmer gently for 20 minutes. Remove from the fire, and add 1 tablespoon of melted butter, 4 of cream, and 1 of breadcrumbs. Replace the saucepan on the fire, stir well, and simmer till the mixture begins to thicken. Now strain the sauce and mix in the yolks of 1 or 2 eggs. Season with salt and pepper, and a little mustard dissolved in vinegar.

Wiener Schnitzel

(Vienna Schnitzel)

Ingredients: Very thin slices of veal (usually cut from the fillet), flour, the beaten yolks of 1 or 2 eggs, fine white bread-crumbs, salt and pepper.

Method: Dip the slices of veal in flour, then in the yolks of eggs, to which salt and pepper have been added, and finally in the fine white breadcrumbs. Cook in hot butter for a few minutes only as the slices of veal are very thin. When a golden colour on both sides, put on a hot dish and serve at once.

This is the plain Wiener Schnitzel, but the one whose popularity has spread to practically all European countries is highly garnished, and on most menus is called “Escalopes de Veau i la Viennoise.” The garnish consists of a thin slice of lemon on each escalope, on which a stoned olive is placed, around the olive a boned anchovy, and the dish is garnished with capers and finely chopped yolks of hard-boiled eggs and finely chopped white of egg, placed alternately on the dish.

Gefullter Kalbsbraten

(Stuffed Veal)

Ingredients: A leg of veal, 4 or 5 onions, 6 anchovies, 1 calf’s kidney and a little fat, a little soaked bread, 1 or 2 yolks of eggs to bind, sour cream, salt and pepper.

Method: The leg of veal should be boned, then flattened out and stuffed with the finely chopped onions, the boned anchovies, kidney, bread, all well mixed and previously browned in a little hot fat, and well seasoned with salt and pepper. The veal is then roasted and basted with butter and a little stock. When done, hot sour cream is poured over it, and it is served with hot rice or a salad.

Gefullter Schopsenrucken

(Stuffed saddle of lamb)

Ingredients: Saddle of lamb, 1 onion, 6 shallots, 1 lb. of ham, a handful of soaked bread, parsley, beef marrow, 2 eggs, salt and pepper.

Method: Remove the bones and fat from the saddle, rub the meat all over with onion, salt and pepper, and keep in a cool place for 12 hours. Chop the shallots, ham, parsley and marrow very finely, cook till slightly brown in a little butter, season with salt and pepper, bind with the 2 eggs and, when done, stuff the saddle of mutton. Tie with string and roast, basting frequently. The gravy is strained over it when done.

Paprika-Kalbs-Schnitzel

(Paprika veal)

Ingredients: Thin slices of fillet of veal, 4 or 5 onions, 1 tablespoon of paprika, 1/2 pint of sour cream, salt and pepper.

Method: Fry the sliced onions in hot fat, sprinkling them with the paprika and, when they begin to brown, add the slices of veal, dipped in flour. Season with salt and pepper, add the sour cream and mix well. Serve with flour dumplings poached in salted water, drained and lightly cooked in hot butter.

Schweinsschlogel

(Leg of pork a la Wiener said)

Ingredients: A leg of pork, 2 lbs. of tomatoes, 1/2 pint of white wine, salt.

Method: The leg of pork is boiled like a ham with vegetables, herbs, etc. When done, slices are put on a hot dish and the following sauce poured over them: Boil the tomatoes in white wine, seasoned with salt. Simmer till reduced to a pulp, and strain. Macaroni, or dumplings of some kind, is served with this dish.

Faschierter Braten

(Meat loaf)

Ingredients: 1 lb. of pork, 1 lb. of beef, a handful of bread soaked in milk, 6 tablespoons of sour cream, 1 or 2 eggs, salt and pepper.

Method: Put the meat through the mincer, add the soaked bread, season highly with salt and pepper, bind with the eggs and mix thoroughly. Shape the mixture into a loaf, put it on a baking tin with melted fat and cook in a moderate oven, basting frequently for about 1 to hours till it is done. Twenty minutes or so before serving add the sour cream. Rice or macaroni is served with this dish.

Schwein mit Kraut

(Pork with cabbage)

Ingredients: 1 1/2 to 2 lbs. of pork, 1 cabbage, 3 large onions, a few tablespoons of sour cream or milk, butter, paprika, salt and pepper.

Method: Slice the onions and brown them in hot butter or fat and sprinkle with 1 tablespoon of paprika. Then add a 1/2 pint of warm water and the pork cut in inch lengths. Season with salt and pepper and simmer gently for about 1 hour or till the pork is tender. At the same time shred the cabbage and put it in a deep frying pan in hot butter or fat with about 4 tablespoons of sour cream or milk. Simmer for 1 hour, covering the pan with a plate or dish. Season with salt and pepper. At the end of 1 hour add the cabbage to the pork and onion, mix all well and cook altogether for another 20 to 30 minutes.

Morphy, Countess. Recipes of All Nations. H. Joseph, 1936. .

Countess Morphy

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