Hungarian Veal Chops With Goose Liver
|Veal bones||1 Pound|
|Veal chops||2 Pound|
|Goose liver||7 Ounce|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Garlic||1 Clove (5 gm)|
|Bread crumbs||1 Teaspoon|
Chop the washed veal bones into small pieces and make five chops from the loin of veal.
Fry the bones in a pan in 2 oz. lard, then add the chopped onion and garlic and continue frying.
Sprinkle with 1/2 oz. flour and when it is fried, put into a pan, mix with red paprika and dilute with 3/4 pt. of warm water, salt and slowly simmer.
Wash the potatoes, boil in their jackets, peel and cut into slices.
Boil the eggs for eight mins. in boiling water, cool and remove shells.
Cut into slices.
Chop the cooked ham and warm in some lard.
Grease a suitable casserole with lard for the potatoes and sprinkle with breadcrumbs.
Salt the slices of potato put in a basin, and pour on one ounce of hot lard; add the chopped ham, slices of egg and last the sour cream.
Mix well and put into the prepared casserole, and half an hour before serving put it into the oven.
Cut the goose liver into five round pieces.
Flatten, salt and sprinkle with pepper.
Beat the veal chops a little, cut down to the bones and lard each chop with goose liver.
Beat the end of the chops with a meat beater.
Salt the chops and dust with flour.
Heat lard in a big pan, add the chops, fry on both sides, then put into the oven and roast until the goose liver is also cooked.
Remove the pith from the washed green paprikas and chop them into slices.
Cook in lard, together with the slices of tomato.
After one and a half hours of boiling strain the sauce, put the roasted chops into a suitable dish, pour the sauce and lard in which the chops cooked over them, add the green paprika and cook in the oven for another twenty mins.