The Jews of Poland: Recollections and Recipes

½ cup ½ teaspoon 30 minutes apples Arrange Bake Beat beaten beef boil bread Bring broth brown butter called carp carrots chicken fat chitterling chopped coarse salt cold Combine cooking cool Cover Cracow crêpes dish dough dressed dry breadcrumbs dumplings egg yolks eggs fish fl oz flour French goose fat ground half hands heat Jewish Jews kaftan kosher kugel layer leave liquid live liver meat Melt mixture mold mushrooms noodles onions ounces oven paprika Paris peeled pieces pike Poland Polish potatoes pounds prepared recipe reduce the heat Remove rest restaurant rinse roast Roll salt ½ teaspoon Season servings side simmer skillet slices soaked soup Sprinkle stirring Street strudel stuffing sugar tablespoons goose fat taste teaspoon pepper teaspoon salt thick tripe veal vegetables vinegar Warsaw