Austrian Apple Strudel.

Mix 1 pint or two cups of flour with 1/2 cup of water, 4 ounces of butter, 3 eggs and a pinch of salt to a stiff dough; then roll out as thin as possible. Pour over some melted butter; cover with chopped apples and raisins. Sprinkle with sugar and cinnamon. Make a large roll;…

Austrian Braised Tongue.

Boil a large fresh beef tongue in salted water until tender. Remove the tongue and lard it with thin strips of bacon; sprinkle with paprica; lay in a baking-pan; add 1 onion sliced thin and 1 cup of the water in which the tongue was cooked and pour over 1 pint of cream. Let bake…

Austrian Apple Omelet

by Chef Murph Austrian Apple Omelet Peel, core, and slice some apples very thin. Heat 1 large tablespoonful of butter in a frying-pan; put in the apples and let them steam until tender. Make an egg omelet batter; sweeten to taste and pour over the apples; let cook until set. Cover thickly with sugar and…

Global Recipe of the Day

Vienna Noodle Pudding By Chef Murph Boil some fine noodles on Pene Pasta in salted water for ten minutes; let drain. Beat the yolks of 5 eggs with 1 cup of pulverized sugar and mix with the noodles. Add 1/2 cup of raisins, 1/2 cup of pounded almonds, a pinch of cinnamon, and the whites…

Global Recipe of the Day

Austrian Braised Tongue by Chef Murph Boil a large fresh beef tongue in salted water until tender. Remove the tongue and lard it with thin strips of bacon; sprinkle with paprika; lay in a baking pan; add 1 onion sliced thin and 1 cup of the water in which the tongue was cooked and pour…