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Polish Potato Dumplings

  1. Mash the boiled potatoes with a potato masher and mix them with butter.
  2. Pack the dough tightly into a bowl. Then divide it into four equal parts. Take one of them out and fill the empty place with potato flour. In this manner ideal proportions are kept.
  3. Add the remaining dough and knead it energetically, adding the eggs one by one. Add salt to taste.
  4. Shape the dough into small balls and press a characteristic hole with your finger in the middle of each dumpling.
  5. Put the dumplings in salted boiling water and wait until they float to the surface.
  6. Serve with butter, scratchings of smoked bacon or fried onion.
Recipe

Boiled Veal

There is practically no more delicious proof of how firmly the Austrian cuisine is rooted in the heart of Europe than one of the most typical of Viennese dishes: boiled veal, or Tafelspitz. Good-quality beef, a few vegetables, aromatic spices and plenty of water to cook in – these are the vital ingredients. The same ingredients, though, also come together when the French are creating their “pot-au-feu”, or the Italians their “bollito misto”. In the case of the latter, veal and chicken meat or tongue might be added, but then some small differences should remain despite us all being good Europeans together.

Ingredients

  • 1 kg of boiled potatoes
  • potato flour
  • 2-3 eggs
  • 1-2 tablespoons of butter
  • salt
  • serve with: clear butter, scratchings of smoked bacon or fried onion

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