Polish Cookery, Marja Ochorowicz-Monatowa, translated and adapted by Jean Karsavina, Crown Publishers, 1958, Third Printing 1963, hardcover, 314pp.
English translation and modern (1950s) adaptation of "The Universal Cook Book", known as the "bible of Polish Cookery". Authentic recipes from Poland - "like France, where people really know food" - from "Bread Soup" to "Bigos (traditional Hunters Stew)", "Pstrqgi Marynowane (Marinated Trout)" to Roast Goose with Chestnut Stuffing, "Pirogen (Pierogi)" to "Pierozki (Yeast Pastries)".
Omitted from this modern edition are such turn-of-the-century items as Roast Boar's Head, Turkey Garnished with Two Dozen Roast Field Thrushes, and Roast Peacocks ... "We assume that ... you prefer to look at peacocks rather than eat them, if there are any strutting around in your vicinity."
Contents: General Information, Soups, Soup Garnishes, Meat Pastries, Pates, Dumplings, and Croquettes, Fish and Shellfish, Poultry and Poultry Stuffings, Beef, Veal, Lamb and Mutton, Pork, Venison, Game, and Game Birds, Sauces for Meat, Fish, and Vegetables, Vegetables, Mushrooms, Mayonnaises and Aspics, Salads, Egg Dishes, Flour and Cereal Dishes, Pastries, Mazurkas, and Tortes, Souffles, Puddings, Strudels, Etc., Dessert Sauces, Party Recipes, Index.
In excellent vintage condition, pages free of soil and writing and lightly tanned appropriate to age, hardcovers straight and bright with light wear (see photo). No dust jacket.