2 1/2 lb Beef flanken
1 Marrow bone
6 c ;Water, cold
1 Onion; quartered
1 Cut up celery (rib?)
16 oz Stewed tomatoes
1/2 Head cabbage, shredded
2 ts Salt
Pepper to taste
Juice of 2 lemons
2 ts Sugar
1/2 c White raisins
Put the meat and marrow bone in cold water in a large
kettle and bring it to a boil. Add the onion, celery
and tomatoes. Again, bring it back to a boil. Reduce
heat, cover and simmer for 2 hours, until the meat is
tender. Add the cabbage, salt, pepper to taste. Cook
30 minutes until the cabbage is tender. Add lemon
juice, sugar and raisins and cook 10 minutes more.
(This recipe was translated from Yiddish as I went
along...sorry for any major goofs!)
per Hilde Mott
Fidonet COOKING echo
