Maj Galuska (Liver Balls)
Chop one-half pound liver and add one egg yolk. Season with pepper and salt, adding enough flour or farina to hold the mixture together. Mix thoroughly. Drop from a spoon into gently boiling dear soup or salted water and cook about ten minutes. Serve two or three balls in each plate of soup. The balls should be small and of uniform size.
Goulash
- ½ pound beef
- ½ pound veal
- ½ pound pork
- 2 pork kidneys
- 3 tablespoons fat
- 1 green pepper
- 1 large onion
- 1 tablespn. chopped parsley
- 1 cup tomato
- Salt
- Water
- Potatoes
Chop the onion and brown slightly in the hot fat. Add the beef, veal, pork, cut in dice, the kidneys cut in thin strips about an inch long. Turn and mix with the onion and fat. Add the pepper, cut in pieces, parsley, and tomato. Let simmer till meat is entirely tender, adding water to keep the mixture covered. Season to taste, then add a layer of diced potatoes, and more water if necessary. Let simmer till potatoes are done, but do not stir.
