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Grandma Gertrude's "Parogen" Recipe

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Grandma Gertrude's "Parogen" Recipe

Niki Rothman | Feb 3, 2006 05:52 PM

Grandma Gertrude Tobey,(born Hershman in Latvia in the 1880's), lived to be 100 and was an excellent Jewish cook. Her parents wisely escaped to the U.S. when she was a baby. They ran a kosher provisions business in NYC and NJ. My mother recently gave me Grandma's hand-written "parogen" recipe.*

"In making parogen -
Had a piece of soup meat, about 1 1/2 pounds would do. So I chopped it this morning with a large onion, salt & pepper and enough evap. milk to soften it.

I sifted 2 cups of flour, 1 tsp. bk. powder, 1 tsp. salt - then beat up in a cup 1/4 cup margarine melted, with one egg, and a few Tbs. of cold water and beat that with the sifted flour until I had a dry roll of dough after mixing. I then divided the dough into about 6 pieces - rolled them out - put the cooked meat mixture on top - caught the sides of the dough into a long shape, put them in a baking pan & baked in a medium stove until they are nice and brown - & then placed a towel over the pan on the side of the stove until we ate them. I served clear chicken broth or the broth you cooked the meat in, in cups with them."

* A savory baked meat pastry. The meat would have been left-over chuck - most likely braised with onions, carrots, celery. By "bake in a medium stove" I'm assuming Grandma Gertrude meant a 350 oven.
Although she died before the invention of computers, she was always a very sophisticated person and I think she's be proud that she was immortalized on-line.

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