rice grains
Baked Noodles in Roast Pan Drippings
Homemade wide egg noodles are blanched, then finished in the same pan used to roast meat, soaking up the leftover drippings before a short bake.
Total time:65 min
Servings:6
#Early 20th Century Technique
4 recipes
vegetables preservesCreamy Bacon, Mushroom and Vegetable Sauce
Bacon, onion, carrot, and mushrooms are browned, then simmered in a butter-and-flour milk sauce and puréed until smooth and creamy.
Total time:55 minServings:6
meat poultryRoast Veal with Caraway and Sour Cream Sauce
Veal loin is blanched, roasted with hot lard and caraway until browned, then deboned and finished in a sauce of reduced pan juices and sour cream.
Total time:120 minServings:4
meat poultrySlow-Baked Veal and Onion Casserole
Veal, small onions, and whole garlic heads layered in a pot, covered in a light vinegar-water mixture, and cooked low and slow until fork-tender.
Total time:240 minServings:6