Last month I posted about finding my mother's Luchow's cookbook and since a
couple of folks got excited I'll relate a nice repast which commenced. Since
one of the recipes was one my mother always cooked, I immediately wrote to
my uncle and we worked up some ideas for a meal. The first thing we knew we
wanted to make was the Sauerbraten, a bottom round or cross rib roast
marinated up to 7 days in vinegar, spices, and veggies then braised and
stewed in the marinade.

We also decided to make homemade spaetzel which was very very easy to do
with a special spaetzel maker you mount on top of the pot, and red cabbage.
We didn't have any currant jam so we threw in some raisins in addition to a
pig knuckle, onion, cider vinegar, and bay leaf. The savory quality of the
pig knuckle was nice but I don't think I'll ever make red cabbage without
adding some raisins. It was excellent.

The sauerbraten turned out pretty delicious and the texture was melty and
great, and after the sauce was thickened with roux and some sugar and ginger
snaps were added, almost reminded me of a barbecued brisket. Maybe it was
the vinegar.

We capped it off with some home brewed beer and had my uncle's apple pie
with vanilla ice cream for dessert.

I think in March we are going to make homemade sauerkraut and sausage.

cheers, rox

On Thu 23 Feb 2006 11:56:04p, Thus Spake Zarathustra, or was it rox
formerly rmg?

> Last month I posted about finding my mother's Luchow's cookbook and
> since a couple of folks got excited I'll relate a nice repast which
> commenced. Since one of the recipes was one my mother always cooked, I
> immediately wrote to my uncle and we worked up some ideas for a meal.
> The first thing we knew we wanted to make was the Sauerbraten, a bottom
> round or cross rib roast marinated up to 7 days in vinegar, spices, and
> veggies then braised and stewed in the marinade.
>
> We also decided to make homemade spaetzel which was very very easy to do
> with a special spaetzel maker you mount on top of the pot, and red
> cabbage. We didn't have any currant jam so we threw in some raisins in
> addition to a pig knuckle, onion, cider vinegar, and bay leaf. The
> savory quality of the pig knuckle was nice but I don't think I'll ever
> make red cabbage without adding some raisins. It was excellent.
>
> The sauerbraten turned out pretty delicious and the texture was melty
> and great, and after the sauce was thickened with roux and some sugar
> and ginger snaps were added, almost reminded me of a barbecued brisket.
> Maybe it was the vinegar.
>
> We capped it off with some home brewed beer and had my uncle's apple pie
> with vanilla ice cream for dessert.
>
> I think in March we are going to make homemade sauerkraut and sausage.
>
> cheers, rox

That certainly inspires a German meal, Rox! Thanks!

--
Wayne Boatwright o¿o
____________________

BIOYA

rox formerly rmg wrote:

> Last month I posted about finding my mother's Luchow's cookbook...



"_On the Town Soundtrack_ Lyrics

Song: Taxi Number: Come Up to My Place Lyrics

CHIP:
My father told me, "Chip, my boy,
There'll come a time when you leave home;
If you should ever hit New York,
Be sure to see the Hippodrome."

HILDY:
The Hippodrome?

CHIP:
The Hippodrome.

HILDY:
Did I hear right?
Did you say the Hippodrome?

CHIP:
Yes, you heard right.
Yes, I said the Hip-

(Hildy brakes.)

Hey what did you stop for?

HILDY:
It ain't there anymore.
Aida sang an "A"
And blew the place away!

CHIP:
Aw, I wanted to see the Hippodrome!

HILDY:
Give me a chance, kid;
I may not have 5,000 seats but the one I have is a honey!
Come up to my place.

CHIP:
Oh no, lady; the Forrest The-a-tre.

When I was home I saw the plays
The Ladies Drama Circle showed.
Now I am here, I want to get
Some tickets for "Tobacco Road."

HILDY:
"Tobacco Road?"

CHIP:
"Tobacco Road?"

HILDY:
Did I dig that?
Did you say "Tobacco Road"?

CHIP:
Yes, you dug that,
Yes, I said "Tobac-"

(Hildy brakes again.)

Hey what for did you stop?

HILDY:
That show has closed up shop.
The actors washed their feet
And called it "Angel Street."

CHIP:
Aw, I wanted to see "Tobacco Road."

HILDY:
Stick with me, kid, and I'll show you the road to ruin.
Come up to my place.

CHIP:
Oh no, Battery Park.

Back home I dreamt of catching fish
So big I couldn't carry 'em.
They told me that they have my size
Right here in the Aquarium.

HILDY:
Aquarium?

CHIP:
Aquarium.

HILDY:
Hold the phone, Joe?
Did you say Aquarium?

CHIP:
I'm still ringing;
But I said Aquar-

(She brakes again.)

Did you stop for what, hey?

HILDY:
The fish have flown away;
They're in the Bronx instead,
They might as well be dead!
Come up to my place.

CHIP:
No, Chambers Street.

They told me I could see New York
In all its spreading strength and power
>From the city's highest spot,
Atop the famous Woolworth Tower.

HILDY:
The Woolworth Tower?

CHIP:
The Woolworth Tower.

HILDY:
Beat me, Daddy,
Did you say the Woolworth Tower?

CHIP:
I won't beat you,
But I said the Wool-

(Hildy brakes again.)

Did you stop for hey what?

HILDY:
That ain't the highest spot.
You're just a little late,
We got the Empire State!
Let's go to my place!

CHIP:
Let's go to Cleopatra's Needle.
Let's see Wanamaker's Store.
Let's go to Lindy's, go to Luchow's;
Let's see Radio City and Herald Square.
Go to Reuben's! Go to Macy's!
To the Roxy! Cloisters! Gimbel's!
Flatiron Building! Hippodrome!!

HILDY:
My place!!!

Hildy's boss joins the chase as he summons the police to recover his
cab.
"She's studying painting at the museum," Miss Turnstiles' poster had
read - but Ozzie's at the wrong one, the Museum of Natural History, on
Central Park West. There he meets not Ivy smith but Claire de Loone, an
anthropologist fascinated by Ozzie's resemblance to pithecanthropus
erectus. She and Ozzie discover that they are kindred spirits."

</>

"Gregory Morrow" > wrote

> "_On the Town Soundtrack_ Lyrics
>
> Song: Taxi Number: Come Up to My Place Lyrics

Thanks for that.

nancy

On 24 Feb 2006 09:11:04 -0800, "Gregory Morrow"
> wrote:

>
>Nancy Young wrote:
>
>> "Gregory Morrow" > wrote
>>
>> > "_On the Town Soundtrack_ Lyrics
>> >
>> > Song: Taxi Number: Come Up to My Place Lyrics
>>
>> Thanks for that.
>
>
>It's one of my favorite shows...it's too bad the 1949 MGM movie didn't
>strictly adhere to the show...still a good flick though.
>
>The best recording is the "original cast" recording done by Columbia in
>1961, they re -assembled the original 1944 B'way cast. Nancy Walker is
>simply splendid as the mantrap cabbie Hildy...


Great show. I did a salute to Bernstein some years ago and got to sing
"Lonely Town." Thrilling experience.

I also ate at Luchow's once in the very early 70s. I had goose, red
cabbage and potato pancakes. Sadly, the place was way past its prime
insofar as food, but it was an interesting atmosphere, anyway.

http://www.mcny.org/collections/abbott/al22.htm

Boron

rox formerly rmg wrote:
> Last month I posted about finding my mother's Luchow's cookbook and since a
> couple of folks got excited I'll relate a nice repast which commenced. Since
> one of the recipes was one my mother always cooked, I immediately wrote to
> my uncle and we worked up some ideas for a meal. The first thing we knew we
> wanted to make was the Sauerbraten, a bottom round or cross rib roast
> marinated up to 7 days in vinegar, spices, and veggies then braised and
> stewed in the marinade.
>
> We also decided to make homemade spaetzel which was very very easy to do
> with a special spaetzel maker you mount on top of the pot, and red cabbage.
> We didn't have any currant jam so we threw in some raisins in addition to a
> pig knuckle, onion, cider vinegar, and bay leaf. The savory quality of the
> pig knuckle was nice but I don't think I'll ever make red cabbage without
> adding some raisins. It was excellent.
>
> The sauerbraten turned out pretty delicious and the texture was melty and
> great, and after the sauce was thickened with roux and some sugar and ginger
> snaps were added, almost reminded me of a barbecued brisket. Maybe it was
> the vinegar.
>
> We capped it off with some home brewed beer and had my uncle's apple pie
> with vanilla ice cream for dessert.
>
> I think in March we are going to make homemade sauerkraut and sausage.
>
> cheers, rox
>
>
>
>
Rox, could you, please, look in the book and see whether there is a
recipe for the German Apple Pancake. It was huge, almost as big as a
bicycle wheel and the favorite dessert at Luchow's, even if some
diners ate it as the main course for lunch or dinner. It was served
with Lingonberries.

If you find the recipe and you have some time to spare one day,
please, post it. Thank you. You are fortunate to have found such a
treasure. MS

On Fri 24 Feb 2006 12:26:38p, Thus Spake Zarathustra, or was it Margaret
Suran?

>
>
> rox formerly rmg wrote:
>> Last month I posted about finding my mother's Luchow's cookbook and
>> since a couple of folks got excited I'll relate a nice repast which
>> commenced. Since one of the recipes was one my mother always cooked, I
>> immediately wrote to my uncle and we worked up some ideas for a meal.
>> The first thing we knew we wanted to make was the Sauerbraten, a bottom
>> round or cross rib roast marinated up to 7 days in vinegar, spices, and
>> veggies then braised and stewed in the marinade.
>>
>> We also decided to make homemade spaetzel which was very very easy to
>> do with a special spaetzel maker you mount on top of the pot, and red
>> cabbage. We didn't have any currant jam so we threw in some raisins in
>> addition to a pig knuckle, onion, cider vinegar, and bay leaf. The
>> savory quality of the pig knuckle was nice but I don't think I'll ever
>> make red cabbage without adding some raisins. It was excellent.
>>
>> The sauerbraten turned out pretty delicious and the texture was melty
>> and great, and after the sauce was thickened with roux and some sugar
>> and ginger snaps were added, almost reminded me of a barbecued brisket.
>> Maybe it was the vinegar.
>>
>> We capped it off with some home brewed beer and had my uncle's apple
>> pie with vanilla ice cream for dessert.
>>
>> I think in March we are going to make homemade sauerkraut and sausage.
>>
>> cheers, rox
>>
>>
>>
>>
> Rox, could you, please, look in the book and see whether there is a
> recipe for the German Apple Pancake. It was huge, almost as big as a
> bicycle wheel and the favorite dessert at Luchow's, even if some
> diners ate it as the main course for lunch or dinner. It was served
> with Lingonberries.
>
> If you find the recipe and you have some time to spare one day,
> please, post it. Thank you. You are fortunate to have found such a
> treasure. MS
>

Margaret, I just bought a Luchow's cookbook, 1st edition, 1952, on eBay (I
don't have it yet), but there are usually at least half a dozen for auction
at any one time. I will also check out that recipe when the book arrives,
although it might be 7-10 days.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On 24 Feb 2006 20:46:06 +0100, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>On Fri 24 Feb 2006 12:26:38p, Thus Spake Zarathustra, or was it Margaret
>Suran?
>
>>
>>
>> rox formerly rmg wrote:
>>> Last month I posted about finding my mother's Luchow's cookbook and
>>> since a couple of folks got excited I'll relate a nice repast which
>>> commenced. Since one of the recipes was one my mother always cooked, I
>>> immediately wrote to my uncle and we worked up some ideas for a meal.
>>> The first thing we knew we wanted to make was the Sauerbraten, a bottom
>>> round or cross rib roast marinated up to 7 days in vinegar, spices, and
>>> veggies then braised and stewed in the marinade.
>>>
>>> We also decided to make homemade spaetzel which was very very easy to
>>> do with a special spaetzel maker you mount on top of the pot, and red
>>> cabbage. We didn't have any currant jam so we threw in some raisins in
>>> addition to a pig knuckle, onion, cider vinegar, and bay leaf. The
>>> savory quality of the pig knuckle was nice but I don't think I'll ever
>>> make red cabbage without adding some raisins. It was excellent.
>>>
>>> The sauerbraten turned out pretty delicious and the texture was melty
>>> and great, and after the sauce was thickened with roux and some sugar
>>> and ginger snaps were added, almost reminded me of a barbecued brisket.
>>> Maybe it was the vinegar.
>>>
>>> We capped it off with some home brewed beer and had my uncle's apple
>>> pie with vanilla ice cream for dessert.
>>>
>>> I think in March we are going to make homemade sauerkraut and sausage.
>>>
>>> cheers, rox
>>>
>>>
>>>
>>>
>> Rox, could you, please, look in the book and see whether there is a
>> recipe for the German Apple Pancake. It was huge, almost as big as a
>> bicycle wheel and the favorite dessert at Luchow's, even if some
>> diners ate it as the main course for lunch or dinner. It was served
>> with Lingonberries.
>>
>> If you find the recipe and you have some time to spare one day,
>> please, post it. Thank you. You are fortunate to have found such a
>> treasure. MS
>>
>
>Margaret, I just bought a Luchow's cookbook, 1st edition, 1952, on eBay (I
>don't have it yet), but there are usually at least half a dozen for auction
>at any one time. I will also check out that recipe when the book arrives,
>although it might be 7-10 days.


Abe has a lot of the book, too. Not all are first editions, though.

Boron

http://dogbert.abebooks.com/servlet/...=30&sortby =2

Boron Elgar wrote:

> On 24 Feb 2006 09:11:04 -0800, "Gregory Morrow"
> > wrote:
>
> >
> >Nancy Young wrote:
> >
> >> "Gregory Morrow" > wrote
> >>
> >> > "_On the Town Soundtrack_ Lyrics
> >> >
> >> > Song: Taxi Number: Come Up to My Place Lyrics
> >>
> >> Thanks for that.
> >
> >
> >It's one of my favorite shows...it's too bad the 1949 MGM movie didn't
> >strictly adhere to the show...still a good flick though.
> >
> >The best recording is the "original cast" recording done by Columbia in
> >1961, they re -assembled the original 1944 B'way cast. Nancy Walker is
> >simply splendid as the mantrap cabbie Hildy...
>
>
> Great show. I did a salute to Bernstein some years ago and got to sing
> "Lonely Town." Thrilling experience.


I see that the revival of another of my fave musicals, _The Pajama Game_ is
getting fairly smashing reviews all over the place...


> I also ate at Luchow's once in the very early 70s. I had goose, red
> cabbage and potato pancakes. Sadly, the place was way past its prime
> insofar as food, but it was an interesting atmosphere, anyway.
>
> http://www.mcny.org/collections/abbott/al22.htm


I'll be spending some time at that site this weekend, thanks...

--
Best
Greg

On Fri, 24 Feb 2006 21:23:38 GMT, "Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:

>
>Boron Elgar wrote:
>
>> On 24 Feb 2006 09:11:04 -0800, "Gregory Morrow"
>> > wrote:
>>
>> >
>> >Nancy Young wrote:
>> >
>> >> "Gregory Morrow" > wrote
>> >>
>> >> > "_On the Town Soundtrack_ Lyrics
>> >> >
>> >> > Song: Taxi Number: Come Up to My Place Lyrics
>> >>
>> >> Thanks for that.
>> >
>> >
>> >It's one of my favorite shows...it's too bad the 1949 MGM movie didn't
>> >strictly adhere to the show...still a good flick though.
>> >
>> >The best recording is the "original cast" recording done by Columbia in
>> >1961, they re -assembled the original 1944 B'way cast. Nancy Walker is
>> >simply splendid as the mantrap cabbie Hildy...
>>
>>
>> Great show. I did a salute to Bernstein some years ago and got to sing
>> "Lonely Town." Thrilling experience.
>
>
>I see that the revival of another of my fave musicals, _The Pajama Game_ is
>getting fairly smashing reviews all over the place...
>
>
>> I also ate at Luchow's once in the very early 70s. I had goose, red
>> cabbage and potato pancakes. Sadly, the place was way past its prime
>> insofar as food, but it was an interesting atmosphere, anyway.
>>
>> http://www.mcny.org/collections/abbott/al22.htm
>

It is a wonderful museum.

Boron
>
>I'll be spending some time at that site this weekend, thanks...

On Fri 24 Feb 2006 01:43:00p, Thus Spake Zarathustra, or was it Boron
Elgar?

> On 24 Feb 2006 20:46:06 +0100, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>On Fri 24 Feb 2006 12:26:38p, Thus Spake Zarathustra, or was it Margaret
>>Suran?
>>
>>>
>>>
>>> rox formerly rmg wrote:
>>>> Last month I posted about finding my mother's Luchow's cookbook and
>>>> since a couple of folks got excited I'll relate a nice repast which
>>>> commenced. Since one of the recipes was one my mother always cooked,
>>>> I immediately wrote to my uncle and we worked up some ideas for a
>>>> meal. The first thing we knew we wanted to make was the Sauerbraten,
>>>> a bottom round or cross rib roast marinated up to 7 days in vinegar,
>>>> spices, and veggies then braised and stewed in the marinade.
>>>>
>>>> We also decided to make homemade spaetzel which was very very easy to
>>>> do with a special spaetzel maker you mount on top of the pot, and red
>>>> cabbage. We didn't have any currant jam so we threw in some raisins
>>>> in addition to a pig knuckle, onion, cider vinegar, and bay leaf. The
>>>> savory quality of the pig knuckle was nice but I don't think I'll
>>>> ever make red cabbage without adding some raisins. It was excellent.
>>>>
>>>> The sauerbraten turned out pretty delicious and the texture was melty
>>>> and great, and after the sauce was thickened with roux and some sugar
>>>> and ginger snaps were added, almost reminded me of a barbecued
>>>> brisket. Maybe it was the vinegar.
>>>>
>>>> We capped it off with some home brewed beer and had my uncle's apple
>>>> pie with vanilla ice cream for dessert.
>>>>
>>>> I think in March we are going to make homemade sauerkraut and
>>>> sausage.
>>>>
>>>> cheers, rox
>>>>
>>>>
>>>>
>>>>
>>> Rox, could you, please, look in the book and see whether there is a
>>> recipe for the German Apple Pancake. It was huge, almost as big as a
>>> bicycle wheel and the favorite dessert at Luchow's, even if some
>>> diners ate it as the main course for lunch or dinner. It was served
>>> with Lingonberries.
>>>
>>> If you find the recipe and you have some time to spare one day,
>>> please, post it. Thank you. You are fortunate to have found such a
>>> treasure. MS
>>>
>>
>>Margaret, I just bought a Luchow's cookbook, 1st edition, 1952, on eBay
>>(I don't have it yet), but there are usually at least half a dozen for
>>auction at any one time. I will also check out that recipe when the
>>book arrives, although it might be 7-10 days.
>
>
> Abe has a lot of the book, too. Not all are first editions, though.
>
> Boron
>
> http://dogbert.abebooks.com/servlet/...6&kn=luchow%27
> s&x=30&sortby=2

I wish I had known about Abe before I ordered the book. I could have
gotten it a lot cheaper.

Thanks, I've bookmarked this for the future.


--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

"Margaret Suran" > wrote in message
ink.net...
>
>
> rox formerly rmg wrote:
> > Last month I posted about finding my mother's Luchow's cookbook
> >
> Rox, could you, please, look in the book and see whether there is a
> recipe for the German Apple Pancake. It was huge, almost as big as a
> bicycle wheel and the favorite dessert at Luchow's, even if some
> diners ate it as the main course for lunch or dinner. It was served
> with Lingonberries.
>
> If you find the recipe and you have some time to spare one day,
> please, post it. Thank you. You are fortunate to have found such a
> treasure. MS

Done in a new thread! :-)

cheers, rox

On 24 Feb 2006 23:13:11 +0100, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:


>> Abe has a lot of the book, too. Not all are first editions, though.
>>
>> Boron
>>
>> http://dogbert.abebooks.com/servlet/...6&kn=luchow%27
>> s&x=30&sortby=2
>
>I wish I had known about Abe before I ordered the book. I could have
>gotten it a lot cheaper.
>
>Thanks, I've bookmarked this for the future.


Abe is great, but it isn't the only place to look for books. Often
eBay does give you the oddities at a better price. Half.com, owned by
eBay is also a good place to look.

I have gotten some great cookbooks off all 3 sites.

Boron

On Fri 24 Feb 2006 04:55:10p, Thus Spake Zarathustra, or was it Boron
Elgar?

> On 24 Feb 2006 23:13:11 +0100, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>
>>> Abe has a lot of the book, too. Not all are first editions, though.
>>>
>>> Boron
>>>
>>> http://dogbert.abebooks.com/servlet/...=16&kn=luchow%
>>> 27 s&x=30&sortby=2
>>
>>I wish I had known about Abe before I ordered the book. I could have
>>gotten it a lot cheaper.
>>
>>Thanks, I've bookmarked this for the future.
>
>
> Abe is great, but it isn't the only place to look for books. Often
> eBay does give you the oddities at a better price. Half.com, owned by
> eBay is also a good place to look.
>
> I have gotten some great cookbooks off all 3 sites.
>
> Boron
>

Thanks, Boron. Duly noted.

--
Wayne Boatwright o¿o
____________________

BIOYA

"rox formerly rmg" > writes:

>marinated up to 7 days in vinegar, spices, and veggies then braised and
>stewed in the marinade.

Can meat be marinaded that long in vinegar? I stopped using my white
wine vinegar chicken marinade because I heard that the vinegar makes
meat tough. But if you can marinade in it for a week, then a few hours
shouldn't hurt, huh?

Stacia

On Fri 24 Feb 2006 08:35:16p, Thus Spake Zarathustra, or was it Glitter
Ninja?

> "rox formerly rmg" > writes:
>
>>marinated up to 7 days in vinegar, spices, and veggies then braised and
>>stewed in the marinade.
>
> Can meat be marinaded that long in vinegar? I stopped using my white
> wine vinegar chicken marinade because I heard that the vinegar makes
> meat tough. But if you can marinade in it for a week, then a few hours
> shouldn't hurt, huh?
>
> Stacia

Certainly it can. Vinegar actually helps to tenderize the meat. I've used a
different sauerbraten recipe (don't have the Luchow book yet), but I always
marinate it 6-7 days. I like the full flavor longer marinating gives the
meat. I've never marinated chicken longer than overnight, however.

--
Wayne Boatwright o¿o
____________________

BIOYA

Boron Elgar wrote:
> On 24 Feb 2006 20:46:06 +0100, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:

>>
>>Margaret, I just bought a Luchow's cookbook, 1st edition, 1952, on eBay (I
>>don't have it yet), but there are usually at least half a dozen for auction
>>at any one time. I will also check out that recipe when the book arrives,
>>although it might be 7-10 days.
>
>
>
> Abe has a lot of the book, too. Not all are first editions, though.
>
> Boron
>
> http://dogbert.abebooks.com/servlet/...=30&sortby =2


Thank you, Wayne and Boron. The Web Site for Abe's is most
impressive. I did not really want to buy a book and Roz most kindly
posted the recipe (actually two of them) and I will attempt to make
the pancake in a few days.

When Wayne gets his book, he may post some of the recipes as he tries
them and we will be the beneficiaries of his purchase. )

On 24 Feb 2006 20:46:06 +0100, Wayne Boatwright
<wayneboatwright_at_gmail.com> rummaged among random neurons and
opined:

>Margaret, I just bought a Luchow's cookbook, 1st edition, 1952, on eBay (I
>don't have it yet), but there are usually at least half a dozen for auction
>at any one time. I will also check out that recipe when the book arrives,
>although it might be 7-10 days.

Wayne, this thread actually reminded me that I *have* a Luchow's
cookbook. Completely forgot about it. It has a copyright date of 1965,
but I likely bought it circa 1972. I've now blown the dust off it and
will peruse some recipes. Might start with this one:

Veal Steak with Paprika Sauce

2 pounds veal steak
1 teaspoon salt
3/4 teaspoon pepper
3 tablespoons butter
1 cup hot paprika sauce (recipe follows)

Heave steak cut 1/2 inch thick. Wipe with damp cloth. Pound thin.
Season with salt and pepper. Saute in hot butter slowly until golden
and tender. Place on serving dish. Spoon hot paprika sauce over it.
Serves 4.

Paprika Sauce

2 shallots, chopped
1 clove garlic, chopped
1 tablespoon butter
2 tablespoons flour
1 tablespoon paprika
2 cups stock or bouillon
1/2 cup dry white wine
2 tablespoons sour cream
lemon juice (optional)

Saute shallots and garlic in butter 5 mins. Stir flour and paprika in
smoothly; blend well. Add stock and wine, stirring continually. Cook
over low heat, stirring, until thickened, about 15 mins. Add sour
cream. If not sufficiently tart, add lemon juice. Mix. Makes about 2
1/2 cups.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On 25 Feb 2006 04:45:12 +0100, Wayne Boatwright
<wayneboatwright_at_gmail.com> rummaged among random neurons and
opined:

>Certainly it can. Vinegar actually helps to tenderize the meat. I've used a
>different sauerbraten recipe (don't have the Luchow book yet), but I always
>marinate it 6-7 days. I like the full flavor longer marinating gives the
>meat. I've never marinated chicken longer than overnight, however.

Well, as long as I had my Luchow's cookbook out...

Sauerbraten

3 pounds round steak
1 tablespoon salt
1/2 teaspoon pepper
2 onions, sliced
1 carrot, sliced
1 stalk celery, chopped
4 cloves
4 peppercorns
1 pint red wine vinegar
2 bay leaves
2 tablespoons kidney fat
6 tablespoons butter
5 tablespoons flour
1 tablespoon sugar
8 - 10 gingersnaps, crushed

Wipe steak with damp cloth; season with salt and pepper. Place in
earthen, glass or enamelware bowl. Combine onions, carrot, celery,
cloves, peppercorns, vinegar and bay leaves and 2 1/2 pints of water
or enough to cover meat. Cover and put in refrigerator for 4 days.

On fifth day remove from refrigerator, drain meat, saute in kidney fat
and 1 tablespoon buter in earthenware, glass or enamelware bowl until
seared on all sides. Add marinade liquid and bring to boil, then
lower heat and let simmer about 3 hours.

Melt remaining 5 tablespoons butter in a pan. Stir flour smoothly into
it. Add sugar, blend, and let brown to a nice dark color. Add to
simmering meat mixture. Cover and continue cooking until meat is
tender, about 1 hour longer.

Remove meat to a warmed serving platter. Stir crushed gingersnaps into
the pot juices and cook until thickened. Pour the sauerbraten gravy
over meat. Serves 6 or more.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Sat 25 Feb 2006 11:09:46a, Thus Spake Zarathustra, or was it Margaret
Suran?

>
>
> Boron Elgar wrote:
>> On 24 Feb 2006 20:46:06 +0100, Wayne Boatwright
>> <wayneboatwright_at_gmail.com> wrote:
>
>>>
>>>Margaret, I just bought a Luchow's cookbook, 1st edition, 1952, on eBay
>>>(I don't have it yet), but there are usually at least half a dozen for
>>>auction at any one time. I will also check out that recipe when the
>>>book arrives, although it might be 7-10 days.
>>
>>
>>
>> Abe has a lot of the book, too. Not all are first editions, though.
>>
>> Boron
>>
>> http://dogbert.abebooks.com/servlet/...16&kn=luchow%2
>> 7s&x=30&sortby=2
>
>
> Thank you, Wayne and Boron. The Web Site for Abe's is most
> impressive. I did not really want to buy a book and Roz most kindly
> posted the recipe (actually two of them) and I will attempt to make
> the pancake in a few days.
>
> When Wayne gets his book, he may post some of the recipes as he tries
> them and we will be the beneficiaries of his purchase. )

I'll be happy to, Margaret.

--
Wayne Boatwright o¿o
____________________

BIOYA

On Sat 25 Feb 2006 05:39:15p, Thus Spake Zarathustra, or was it Terry
Pulliam Burd?

> On 25 Feb 2006 04:45:12 +0100, Wayne Boatwright
> <wayneboatwright_at_gmail.com> rummaged among random neurons and
> opined:
>
>>Certainly it can. Vinegar actually helps to tenderize the meat. I've
>>used a different sauerbraten recipe (don't have the Luchow book yet),
>>but I always marinate it 6-7 days. I like the full flavor longer
>>marinating gives the meat. I've never marinated chicken longer than
>>overnight, however.
>
> Well, as long as I had my Luchow's cookbook out...
>
> Sauerbraten
>
> 3 pounds round steak
> 1 tablespoon salt
> 1/2 teaspoon pepper
> 2 onions, sliced
> 1 carrot, sliced
> 1 stalk celery, chopped
> 4 cloves
> 4 peppercorns
> 1 pint red wine vinegar
> 2 bay leaves
> 2 tablespoons kidney fat
> 6 tablespoons butter
> 5 tablespoons flour
> 1 tablespoon sugar
> 8 - 10 gingersnaps, crushed
>
> Wipe steak with damp cloth; season with salt and pepper. Place in
> earthen, glass or enamelware bowl. Combine onions, carrot, celery,
> cloves, peppercorns, vinegar and bay leaves and 2 1/2 pints of water
> or enough to cover meat. Cover and put in refrigerator for 4 days.
>
> On fifth day remove from refrigerator, drain meat, saute in kidney fat
> and 1 tablespoon buter in earthenware, glass or enamelware bowl until
> seared on all sides. Add marinade liquid and bring to boil, then
> lower heat and let simmer about 3 hours.
>
> Melt remaining 5 tablespoons butter in a pan. Stir flour smoothly into
> it. Add sugar, blend, and let brown to a nice dark color. Add to
> simmering meat mixture. Cover and continue cooking until meat is
> tender, about 1 hour longer.
>
> Remove meat to a warmed serving platter. Stir crushed gingersnaps into
> the pot juices and cook until thickened. Pour the sauerbraten gravy
> over meat. Serves 6 or more.
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>

Thanks for posting this, Terry. Comparing it to my old recipe, it's
remarkably similar. Essentially all the same ingredients, but slightly
different proportions. My recipe calls for bottom round roast. I have
even used a brisket cut that was very good.

--
Wayne Boatwright o¿o
____________________

BIOYA

On Sat 25 Feb 2006 11:27:21a, Thus Spake Zarathustra, or was it Terry
Pulliam Burd?

> On 24 Feb 2006 20:46:06 +0100, Wayne Boatwright
> <wayneboatwright_at_gmail.com> rummaged among random neurons and
> opined:
>
>>Margaret, I just bought a Luchow's cookbook, 1st edition, 1952, on eBay
>>(I don't have it yet), but there are usually at least half a dozen for
>>auction at any one time. I will also check out that recipe when the
>>book arrives, although it might be 7-10 days.
>
> Wayne, this thread actually reminded me that I *have* a Luchow's
> cookbook. Completely forgot about it. It has a copyright date of 1965,
> but I likely bought it circa 1972. I've now blown the dust off it and
> will peruse some recipes. Might start with this one:
>
> Veal Steak with Paprika Sauce
>
> 2 pounds veal steak
> 1 teaspoon salt
> 3/4 teaspoon pepper
> 3 tablespoons butter
> 1 cup hot paprika sauce (recipe follows)
>
> Heave steak cut 1/2 inch thick. Wipe with damp cloth. Pound thin.
> Season with salt and pepper. Saute in hot butter slowly until golden
> and tender. Place on serving dish. Spoon hot paprika sauce over it.
> Serves 4.
>
> Paprika Sauce
>
> 2 shallots, chopped
> 1 clove garlic, chopped
> 1 tablespoon butter
> 2 tablespoons flour
> 1 tablespoon paprika
> 2 cups stock or bouillon
> 1/2 cup dry white wine
> 2 tablespoons sour cream
> lemon juice (optional)
>
> Saute shallots and garlic in butter 5 mins. Stir flour and paprika in
> smoothly; blend well. Add stock and wine, stirring continually. Cook
> over low heat, stirring, until thickened, about 15 mins. Add sour
> cream. If not sufficiently tart, add lemon juice. Mix. Makes about 2
> 1/2 cups.
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>

Thanks for posting this one, too, Terry. I have eaten this at Luchows and
I remember it as being delicious! I'm really looking forward to having the
book, as I used to eat at Luchows several times a year from the mid-60s
thru its demise. Despite the fact that quality fell off in the last couple
of years, I still enjoyed going. I know you remember how great the
atmosphere was, aside from the food.

--
Wayne Boatwright o¿o
____________________

BIOYA