The Chefs Black Book

Austrian Goulash

 Boil 2 calves' heads in salted water until tender; then cut the meat from the bone. Fry 1 dozen small peeled
onions and 3 potatoes, cut into dice pieces; stir in 1 tablespoonful of flour and the sauce in which the meat was
cooked. Let boil up, add the sliced meat, 1 teaspoonful of paprika and salt to taste; let all cook together fifteen
minutes then serve very hot..

Austrian Potato Dumplings.

Peel 5 potatoes and boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4
eggs and 1 ounce of butter; add salt to taste. Mix well; add flour enough to form into dumplings and fry in
deep hot lard until brown. Serve hot with cooked fruit.