My white lamb, I'm sorry for your head,
But on St. George's Day
I must celebrate a feast!
Mix 2 lbs. lean veal and beef which have been ground together with 1 t black pepper and 1 T salt. Mix thoroughly. Dip fingers in cold salted water and then shape some of the meat into finger length shapes or like small sausage-links. Place meat on a fine wire grill and grill over hot coals, turning once. Or, broil in oven about 10 min. until nicely browned. Serve with finely minced green onions or ajvar.
Mix ground beef with finely chopped onion, salt and pepper, and 1 egg. Mix thoroughly. Shape into patties, dip into crumbsand and fry in hot fat. Fry until brown on both sides.
The pig should weigh about 16 lbs. Wash it thoroughly and drain. Salt it inside and outside generously. Cut slits under the shoulders and on the thighs. Put 1 t salt and a cut piece of garlic in each slit. Put 6 cloves of garlic and 1 T salt in a clean cloth. Pound this slightly with a hammer. Rub cloth over pig inside and outside. Put 1/2 loaf of unsliced bread inside of pig. In the largest roasting pan, place 2 short pieces of clean board ( so the roast won't stick to bottom of pan). Cover top of pig with foil of heavy parchment paper. Place shiny apple in the mouth. Bake at 350 for 5 to 6 hrs. basting with oil or beer once or twice. It is done when no pink juice runs when pierced with fork. Remove bread and dispose of it. Serve hot or cold. If apples becomes soft after baking, replace with a fresh one.
This is a specialty from the Serbian town of Leskovac. You can eat this dish anywhere, from fine restaurants to truck stops. (The name of the dish is pronounced MOOCH-kah-leet-sa.)
Heat 2 tablespoons of butter and 2 tablespoons of oil together in a large pot. When the oil is very hot, add the pork in batches and brown on all sides, about 5 minutes. Remove pork.
Add the remaining butter and oil to the drippings in the pan. When hot, add the onions and cook them over medium heat, stirring constantly, until they are soft and golden colored. Sprinkle the flour and paprika powder over the onions and cook for 2 minutes longer, stirring constantly. Reduce the heat and add the pork and the sliced peppers, beef stock, tomato paste, minced garlic, salt, and bay leaf. Stir to mix well. (There will seem to be not enough liquid in the mixture, but don't panic and add more stock. As the paprika cooks, it will release plenty of moisture.) Increase the heat to bring the mixture to a boil. Then reduce heat to low, cover the pot, and let the muchkalica simmer for 1 to 1 1/2 hours. Stir the mixture occasionally.
Serve muchkalica with white rice, a green salad, a side dish of thick Bulgarian - type yogurt, and hot cornbread - all washed down with cold beer or a strong red wine. Yield: 6 servings
Take 1 meaty veal breast. Rub it with a cut clove of garlic. Season with pepper, salt and paprika. Place in shallow roasting pan. Place 4 onions, peeled and cut in half around the roast. Pour in 2c water. Bake at 400 for 1/2hr. Turn heat to 350 and bake another hour, or until is tender. Remove meat and onions. Place baking pan over low heat on top stove. In a cup put 2T flour and 4T water. Blend paste until smooth. Heat gravy loosening brown bits in pan. Add more water if necessery. Pour in paste and stir quickly making gravy thicker and smooth. Season to taste. Serve with veal.
Chop a medium size onion. Saute in hot grease or butter until soft. Add chicken livers which havebeen cut up in small pieces. Fry until cooked through, but not too long. Season 1/2 t salt, 1/4 t pepper and 1t paprika. Cook on low flame about 5 min. longer. Beat 3 eggs slightly with 1T milk. In a hot greased ftying pan pour in the eggs. Spread 4T of liver filling onto eggs. Fold over making omlet when brown on one side. Let cook a few min. longer. Slide onto plate and serve immediately.
Peel and slice an aggplant in 1/2 in. pieces. Salt and let stand 20 min. Drain. Dip pieces in flour and fry in hot oil. Meanwhile, cook 1/2 c rice in 1 1/2 t salt. In same skillet in which eggplant was fried, add 2 chopped onions. Fry until soft. Add 1 lb. ground beef and pork mixed. season. Put one layer of eggplant in a baking dish. Then spoon a layer of rice, then a layer of meat mixture. Repeat in this way until dish is almost filled. Then make a custard by beating 3 eggs with 1/2 c milk, salt annd pepper. Pour this over mixture and bake about 45 min. in a 325 oven or until custard is set.