Monday, July 10, 2017

Recipes by Richard Tucker: Potato Kugel; Stuffed Breast of Veal

Richard Tucker's Potato Kugel

6 large potatoes, peeled and grated
1 small yellow onion, peeled and grated
2 eggs, beaten
2/3 cup matzo meal
1 1/2 tsps. salt
1/3 cup chicken fat
Pepper to taste

1. Mix together potatoes, onion, eggs, matzo meal, and the seasonings.

2. Melt the chicken fat in bottom of a 1 1/2-quart baking dish in 350 degrees F. oven. Pour off the fat, mixing most of it into the potato mixture. Pour potato-fat mixture into the same baking dish. Cook uncovered in 350 degrees F. oven until done (about one hour). Serve piping hot as side dish with roast (potted beef brisket) or fowl (roast capon or Rock Cornish hens). Serves 6.

Richard Tucker's Stuffed Breast of Veal

3 lb. breast of veal
1 medium-sized yellow onion, diced
1/3 cup chicken fat
Salt and pepper to taste
2 cups dry (uncooked) oatmeal
1 small yellow onion, peeled and sliced
About 1 cup catsup
1/2 cup water

1. Have butcher cut a pocket in the veal. Remove any excess fat or skin. Rub cavity inside and out wrth paprika, salt and pepper.

2. Saute diced onion in chicken fat until golden. Add salt and pepper to taste with dry (uncooked) oatmeal in a mixing bowl, tossing lightly with a fork.

3. Fill pocket evenly with stuffing. Do not pack tightly, as stuffing swells during cooking. Secure closing with skewers (or cord). Season with additional salt, pepper and paprika, if desired. Place on rack in roasting pan. Top with sliced onion. Dilute catsup with water, mixing well. Spoon over roast. Cover, bake in preheated 350 degrees F. oven for 2 hours. Uncover, roast about 1 1/2 hrs. longer, basting often, or until meat is fork-tender.

4. Remove roast to a warm platter, remove skewers (or cord). Serve piping hot with side dish of drained, crushed pineapple, mixed with coarsely grated carrot. Serves 6. 

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