Een Osterbroden för twee Doog   

vun Clara Kramer-Freudenthal 
(Lentmoond 1998)  
 
Todoten: 

• 5 Pund Ossenbroden ut de Küül, scheun afhungen
• Sult un Peper to'n Inrieben
• 1 Buddel Rotwien
• 5 Lorbeerblöder
• 2 tweidrückte Knufflookteuhn
• 4 Zippeln, nich to lütt
• 1/2 Pund Wutteln
• 2 Bund Petersill
• 1 Teelepel dreugten Thymion, kann ok giern frisch ween
• 6 Eetlepel Eul
• 3 Teelepel Mehl
• 2 Teelepel Kotüffelmehl
• 1 Beker Slagrohm
• 2 lütte Dosen Pfifferlinge

Dorto paßt: Prinzeßbohn', un Kotüffelklüten or ok Sultkotüffeln. As Solot nehm ik giern Koppsolot, anmookt mit Citroonsapp un Schmand.

Dat Rezept för den tweeten Dag:
An den 1. Dag glieks veer dicke Schieben vun den Broden afsnien. Un so geiht dat wieder.
Todoten: 

• 250 Gramm middelolen Gouda
• 2 Bund Petersill
• 2 Bund Dill
• twee Eetlepel reben Rundstück (Semmelbrösel)
• 1 Ei
• de 4 Schieben Ossenbroden vun Vördag
• 1/8 Ltr. Fleeschbreuh ut Wörpel
• 2 Eetlepel Eul
• 1 Beker Slagrohm
• Sult un Peper no Smack

Alleen bi den Ruuch kriggst al Smacht. Dorto smeckt good Kroketten or ok Kutüffelmoos. Solot no Wohl, he kann giern pikant ween. Solotrezepten bring ik een anner Mol.

An Easter Time Roast for Two Days   

by Clara Kramer-Freudenthal  
(March 1998)  
   
Ingredients: 

• 2.5 kilogram (5+ lb) beef joint, properly aged
• salt and pepper to rub into the meat
• 1 bottle of red wine
• 5 bay leaves
• 2 crushed cloves of garlic
• 4 onions, not too small
• 250 grams (a good half pound) of carrots
• 2 bouquets of parsley
• 1 teaspoon dried thyme - fresh one would be all right too
• 6 teaspoons oil
• 3 teaspoons flour
• 2 teaspoons potato flour
• 1 cup of whipping cream
• 2 small cans of chanterelles

This goes well with French string beans and potato dumplings or simply boiled potatoes. As a salad I like to choose lettuce with a lemon juice and sour cream dressing.

The recipe for the second day:
Cut off [and keep aside] for thick slices of the roast on the first day. And this is how it continues:

Ingredients: 

• 250 grams [a good half pound] semi-aged gouda cheese
• 2 bouquets parsley
• 2 bouquets dill
• 2 tablespoons breadcrumbs
• 1 egg
• the leftover 4 slices of roast beef
• 1/8 liter [about a half cup] meat bouillon made from cubes
• 2 tablespoons oil
• 1 cup whipping cream
• salt and pepper to taste

The aroma alone is enough to make you feel hungry. This goes well with croquettes or mashed potatoes. Choose any type of salad you like; fine if it is slightly spicy. I'll present salad recipes some other time.

'n Oosterbraden foer twei daag'   

fun Clara Kramer-Freudenthal 
(Lentmaand 1998)  
      
Toudaten: 

• 5 [fiiv] pund ossenbraden uut de kuyl, schoyn af-hungen
• sult un peper tou d'n in-riven
• 1 [ein] buddel roodwiin
• 5 [fiiv] loorbeerbleuder
• 2 [twei] twai-druekde knuflouktoynen
• 4 [feir] tsippeln, nich tou luet
• 1/2 ['n halv(et)] pund wutteln
• 2 [twei] bund petersíl
• 1 [ein] teilepel droygden tuymiaan - kan ouk geirn frisch ween
• 6 [soess] teilepel oyl
• 3 [drei] telepel meel
• 2 [twei] teilepel katueffelmeel
• 1 [ein] beker slagraam
• 2 [twei] luette dosen pfifferlinge

Daar tou passt printsessbonen un katueffelkluyten or ouk sultkatueffeln. As salaat neem ik geirn kopsalaat an-maakd mit tsiitronensap un schmand.

Dat retsept foer d'n tweiden dag:
An d'n 1. [eirsden] dag gliiks feir dikke schiven fun d'n braden af-snien. Un soo gait dat wider:

Toudaten: 

• 250 [twei hunnerd foevtig] gram middel-olden gauda
• 2 [twei] bund petersíl
• 2 [twei] bund dil
• twei eetlepel reven rundstuek (Semmelbreusel)
• 1 [ein] ai
• de 4 [feir] schiven ossenbraden fun d'n foerdag
• 1/8 ['n achdel] liter fleischbroy uut woerpel
• 2 [twei] eetlepel oyl
• 1 [ein] beker slagraam
• sult un peper naa smak

Allein bii d'n ruuch krigst al smacht. Daar tou smekt goud kroketten or ouk katueffelmous. Salaat naa waal; hei kan geirn pikant ween. Salaat-retsepten bring ik 'n anner maal.

An Easter Time Roast for Two Days   

by Clara Kramer-Freudenthal  
(March 1998)  
   
Ingredients: 

• 2.5 kilogram (5+ lb) beef joint, properly aged
• salt and pepper to rub into the meat
• 1 bottle of red wine
• 5 bay leaves
• 2 crushed cloves of garlic
• 4 onions, not too small
• 250 grams (a good half pound) of carrots
• 2 bouquets of parsley
• 1 teaspoon dried thyme - fresh one would be all right too
• 6 teaspoons oil
• 3 teaspoons flour
• 2 teaspoons potato flour
• 1 cup of whipping cream
• 2 small cans of chanterelles

This goes well with French string beans and potato dumplings or simply boiled potatoes. As a salad I like to choose lettuce with a lemon juice and sour cream dressing.

The recipe for the second day:
Cut off [and keep aside] for thick slices of the roast on the first day. And this is how it continues:

Ingredients: 

• 250 grams [a good half pound] semi-aged gouda cheese
• 2 bouquets parsley
• 2 bouquets dill
• 2 tablespoons breadcrumbs
• 1 egg
• the leftover 4 slices of roast beef
• 1/8 liter [about a half cup] meat bouillon made from cubes
• 2 tablespoons oil
• 1 cup whipping cream
• salt and pepper to taste

The aroma alone is enough to make you feel hungry. This goes well with croquettes or mashed potatoes. Choose any type of salad you like; fine if it is slightly spicy. I'll present salad recipes some other time. 

Een Osterbroden för twee Doog   

vun Clara Kramer-Freudenthal 
(Lentmoond 1998)  
 
Todoten: 

• 5 Pund Ossenbroden ut de Küül, scheun afhungen
• Sult un Peper to'n Inrieben
• 1 Buddel Rotwien
• 5 Lorbeerblöder
• 2 tweidrückte Knufflookteuhn
• 4 Zippeln, nich to lütt
• 1/2 Pund Wutteln
• 2 Bund Petersill
• 1 Teelepel dreugten Thymion, kann ok giern frisch ween
• 6 Eetlepel Eul
• 3 Teelepel Mehl
• 2 Teelepel Kotüffelmehl
• 1 Beker Slagrohm
• 2 lütte Dosen Pfifferlinge

Dorto paßt: Prinzeßbohn', un Kotüffelklüten or ok Sultkotüffeln. As Solot nehm ik giern Koppsolot, anmookt mit Citroonsapp un Schmand.

Dat Rezept för den tweeten Dag:
An den 1. Dag glieks veer dicke Schieben vun den Broden afsnien. Un so geiht dat wieder.
Todoten: 

• 250 Gramm middelolen Gouda
• 2 Bund Petersill
• 2 Bund Dill
• twee Eetlepel reben Rundstück (Semmelbrösel)
• 1 Ei
• de 4 Schieben Ossenbroden vun Vördag
• 1/8 Ltr. Fleeschbreuh ut Wörpel
• 2 Eetlepel Eul
• 1 Beker Slagrohm
• Sult un Peper no Smack

Alleen bi den Ruuch kriggst al Smacht. Dorto smeckt good Kroketten or ok Kutüffelmoos. Solot no Wohl, he kann giern pikant ween. Solotrezepten bring ik een anner Mol.

An Easter Time Roast for Two Days   

by Clara Kramer-Freudenthal  
(March 1998)  
   
Ingredients: 

• 2.5 kilogram (5+ lb) beef joint, properly aged
• salt and pepper to rub into the meat
• 1 bottle of red wine
• 5 bay leaves
• 2 crushed cloves of garlic
• 4 onions, not too small
• 250 grams (a good half pound) of carrots
• 2 bouquets of parsley
• 1 teaspoon dried thyme - fresh one would be all right too
• 6 teaspoons oil
• 3 teaspoons flour
• 2 teaspoons potato flour
• 1 cup of whipping cream
• 2 small cans of chanterelles

This goes well with French string beans and potato dumplings or simply boiled potatoes. As a salad I like to choose lettuce with a lemon juice and sour cream dressing.

The recipe for the second day:
Cut off [and keep aside] for thick slices of the roast on the first day. And this is how it continues:

Ingredients: 

• 250 grams [a good half pound] semi-aged gouda cheese
• 2 bouquets parsley
• 2 bouquets dill
• 2 tablespoons breadcrumbs
• 1 egg
• the leftover 4 slices of roast beef
• 1/8 liter [about a half cup] meat bouillon made from cubes
• 2 tablespoons oil
• 1 cup whipping cream
• salt and pepper to taste

The aroma alone is enough to make you feel hungry. This goes well with croquettes or mashed potatoes. Choose any type of salad you like; fine if it is slightly spicy. I'll present salad recipes some other time.

'n Oosterbraden foer twei daag'   

fun Clara Kramer-Freudenthal 
(Lentmaand 1998)  
      
Toudaten: 

• 5 [fiiv] pund ossenbraden uut de kuyl, schoyn af-hungen
• sult un peper tou d'n in-riven
• 1 [ein] buddel roodwiin
• 5 [fiiv] loorbeerbleuder
• 2 [twei] twai-druekde knuflouktoynen
• 4 [feir] tsippeln, nich tou luet
• 1/2 ['n halv(et)] pund wutteln
• 2 [twei] bund petersíl
• 1 [ein] teilepel droygden tuymiaan - kan ouk geirn frisch ween
• 6 [soess] teilepel oyl
• 3 [drei] telepel meel
• 2 [twei] teilepel katueffelmeel
• 1 [ein] beker slagraam
• 2 [twei] luette dosen pfifferlinge

Daar tou passt printsessbonen un katueffelkluyten or ouk sultkatueffeln. As salaat neem ik geirn kopsalaat an-maakd mit tsiitronensap un schmand.

Dat retsept foer d'n tweiden dag:
An d'n 1. [eirsden] dag gliiks feir dikke schiven fun d'n braden af-snien. Un soo gait dat wider:

Toudaten: 

• 250 [twei hunnerd foevtig] gram middel-olden gauda
• 2 [twei] bund petersíl
• 2 [twei] bund dil
• twei eetlepel reven rundstuek (Semmelbreusel)
• 1 [ein] ai
• de 4 [feir] schiven ossenbraden fun d'n foerdag
• 1/8 ['n achdel] liter fleischbroy uut woerpel
• 2 [twei] eetlepel oyl
• 1 [ein] beker slagraam
• sult un peper naa smak

Allein bii d'n ruuch krigst al smacht. Daar tou smekt goud kroketten or ouk katueffelmous. Salaat naa waal; hei kan geirn pikant ween. Salaat-retsepten bring ik 'n anner maal.

An Easter Time Roast for Two Days   

by Clara Kramer-Freudenthal  
(March 1998)  
   
Ingredients: 

• 2.5 kilogram (5+ lb) beef joint, properly aged
• salt and pepper to rub into the meat
• 1 bottle of red wine
• 5 bay leaves
• 2 crushed cloves of garlic
• 4 onions, not too small
• 250 grams (a good half pound) of carrots
• 2 bouquets of parsley
• 1 teaspoon dried thyme - fresh one would be all right too
• 6 teaspoons oil
• 3 teaspoons flour
• 2 teaspoons potato flour
• 1 cup of whipping cream
• 2 small cans of chanterelles

This goes well with French string beans and potato dumplings or simply boiled potatoes. As a salad I like to choose lettuce with a lemon juice and sour cream dressing.

The recipe for the second day:
Cut off [and keep aside] for thick slices of the roast on the first day. And this is how it continues:

Ingredients: 

• 250 grams [a good half pound] semi-aged gouda cheese
• 2 bouquets parsley
• 2 bouquets dill
• 2 tablespoons breadcrumbs
• 1 egg
• the leftover 4 slices of roast beef
• 1/8 liter [about a half cup] meat bouillon made from cubes
• 2 tablespoons oil
• 1 cup whipping cream
• salt and pepper to taste

The aroma alone is enough to make you feel hungry. This goes well with croquettes or mashed potatoes. Choose any type of salad you like; fine if it is slightly spicy. I'll present salad recipes some other time.