While I normally post more in depth views on /sig/ and so forth, for tonight I shall be sharing some recipes for a more light hearted offering. I am still unable to post images so instead I shall share the old fashioned way. These are some special ones I recovered from some archival old Vienna gourmets cook book from around a century ago, both of which are rather tasty as a pleasent treat. Do enjoy and remember; you are what you eat so avoid the modern poisons and savour the best you can get. These are good and hearty dishes and chosen specifically for the simplicity of them (for gourmet cooking their simple), if it's of interest i'll gladly share some of the more in depth ones at some point also.

- Viennese Goulash (Wienersaft Gulyás)
Crush together 2 teaspoons marjoram (failing that oregando will suffice, 2/3 tablespoon of oregano equals 1 tablespoon of marjoram) 1 teaspoon of caraway seeds (if lacking this try anise or fennel) and finely chopped lemon rind and 1 clove of garlic. In a large saucepan combine 3/4 cup of butter, 1 teaspoon of tomato paste and the crushed seasonings.

Add 2 pounds of peeled onions, sliced, and sautee them, stirring constantly until golden. Add 1 tablespoon of sweet Hungarian paprika (it's like regular paprika with a touch more sweetness) and cook the onions, stirring constantly, for half a minute more. Add 2 pounds of beef -chuck, rump or round- cut into large same sized chunks, 1 cup of water and a pinch of salt. Cover the saucepan tightly and let simmer until the beef is tender, about hour and half should do it. Add a little more water during cooking only if needed.

Just before the goulash is done, add 1/2 cup of water and let the sauce boil up once. If more sauce is preferred, sprinkle it with 1/4 cup of flour just before the water is added at the end and add 1 more cup of water.

- Ham Pockets (Schinkentaschen)

Sift 2 cups of flour with 1/4 teaspoon of salt onto a bread board. Make a well in the center of the flour and in it put 1 cup of butter, 1/2 pound of creamcheese and 1 egg yolk. Work the center ingredients into the flour to make a smooth dough. Chill the dough for one hour.

Sauté 2 medium onions, finely chopped, in 1 tablespoon of butter. Remove the pan from the heat and mix the onions well with 1/2 pound of ham, chopped, 2 tablespoons sweet pickle relish, 1 teaspoon of salt, 1 teaspoon of mustard, 1 teaspoon of paprika (hungarian or regular) and 1/2 teaspoon of pepper.

Roll the dough out 1/8 inch thick on a lightly floured board, cut it into 2 inch squares, and on top of each square place a teaspoon of filling. Pinch the corners of the squares together over the filling and press together the edges of the dough to seal them. Bake the ham pockets on an unbuttered baking sheet on a moderate heat (350f/180c) for 15 minutes or until the pastry is nicely browned. Serve hot. Makes for about 6 dozen.