[Sca-cooks] Onion Leaves with Beef

[Julia Szent-Gyorgyi]

> I think that the instruction to "pound it" is most likely about crushing the whole spices.  But that is a guess.

That would be a bit of a non-sequitur, and besides, he doesn't talk
about crushing spices anywhere else. I'm wondering if it's a typo or
misreading by Radvánszky, although I can't imagine what the correct
word should be.

Neither of the shorter recipe collections that I translated have this
sauce. Lots of sauces with onion, but they all add other things.

Julia
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> On 4/22/2020 11:16:38 PM, Julia Szent-Gyorgyi <jpmiaou at gmail.com> wrote:
> levél: leaf
> lével: with sauce
>
> Beef with onion sauce.
> Wash the roast nicely, put it on the spit, wash it nicely, salt it,
> roast it. When you want to make its sauce, peel the yellow onions
> nicely, put it in clean water and wash it. In a clean dish slice the
> onion widely and put it into a clean pot, onto that nice fat beef
> broth, as many dishes [servings] you want to make, accordingly. And if
> you want to make it for just one table, you will need three or four
> onions; then when you put the broth on the onion, boil it, but do not
> cook away [overcook] the onion too much, take out that sauce, vinegar
> it, ginger it, pepper it; when its roast is done, pound it [??], take
> it down [from the spit], cut it in a dish, pour the sauce onto it, as
> is proper.
>
> Number 14 under "Hen" (chicken) is the same thing: cook sliced onions
> in beef broth (again specified to be "good and fat"), add vinegar and
> spices, and serve. The difference is that it specifies mace instead of
> ginger for the chicken version.
>
> Julia
> /\ /\
> >*.*
>
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