Hungarian Cook Book
This is an old, tried, & true HUNGARIAN cookbook 1st published in 1934. All ingredients listed in order they should be used, as well as one step after the other. Recipes are for six people...for soups, hot & cold apetizers, meats, salads, & deserts.
12 pages matching gravy in this book
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3A cup according to Recipe baking bay leaf black pepper boil breadcrumbs caraway seeds chopped parsley cl 4 Tbs confectioner's sugar cottage cheese crayfish crepes cubes dill dish dl 7 Tbs dl VA cups dumplings egg whites egg yolks fillet finely chopped onion fish Fisherman's soup flavor flour fried g 1 cup g 1 small g 2 Tbs g 2 tsp g 3A g V2 cup garlic gherkins goose liver gravy green peas green peppers gulyas Gulyds heavy cream Hungarian Hungarian cuisine ingredients jlour Karoly Gundel lard lecso lemon juice lettuce marjoram mayonnaise milk mixture mushrooms noodles onion paprika parsley peppers and tomatoes pike-perch platter poached pork porkolt potatoes prepared remove rice roll roux salad salted water sauce sauerkraut serving simmer Sirloin Steaks slices small amount smoked bacon sour cream spices sprinkle stew stir style taste thicken tokany veal vegetables vinegar wine