Magyar Hírek, 1984 (37. évfolyam, 2-26. szám)

1984-03-15 / 5-6. szám

Hungarian Sportsmen Abroad

COOKING

Ham Baked in Bread

Last year the women’s fencing championship of the United States was won by Ohio State, creating quite a surprise. They defeated the defenders of the title, Wayne State 10 to 6 in the final, Csaga Hovanyi a 19 year old girl was largely responsible. “On top with the help of a Hungarian fencer” the Columbus Dispatch headed its report which then went on to tell that Miss Hoványi, who lives in Sweden, went to the United States primarily to perfect her English. Since she had already grown to like fencing in Stockholm under the guidance of the highly respected Hungarian lencing master, Béla Rerrich, she did not want to give up her favourite sport in the USA. She took a letter of recommendation from Béla Rerrich to the fencing coach of Ohio State, Charlotte Remenyik, who also happens to be Hungarian. One thing led to an other, and eventually, with the help of a Hungarian girl, to the victory of the Ohio State in the 1983 women’s fencing championship.

The Champion is 75 years old

One of the outstanding Hungarian waterpolo players was Miklós Sárkány, although he was never a star. Between 1929 and 1939 he played for Hungary 53 times but on a further 110 occasions he sat on the sidelines as a substitute ready to jump in if needed.

He was member of the winning Hungarian Olympic teams in 1932 and 1936 as well as of the winning European championship teams in 1931, 1934, and 1939. Miklós Sárkány is now a coach and sports consultant.

“I was already an unpaid waterpolo coach in 1928, when I was only twenty, of the team of the 3rd district of Budapest” — he recalled, when we met in Vienna. “Béla Komjádi, the master of the golden team had just changed clubs, and I took over his position at short notice.”

Sárkány values the laurels he earned as a coach even higher than his successes as a player.

“I coached the UTE team until 1957, and we won seven championships in 11 years, and were cup winners seven times.”

Sárkány went to the Federal Republic of Germany in the late fifties, and became the founder of the subsequent success of waterpolo there. First he coached a club team in Wuppertal, then became the coach of the national team. The latter finished in sixth place at the 1960 Rome Olympic Games, and as hosts won fourth place in 1970 in Munich under the direction of Sárkány.

“Since my retirement in 1974, 1 have lived in Vienna, but I still follow international water-polo with great attention. I was glad, when the West German team won the European Championship in 1981 in Split, because Roehle, Loebb. Otto, Siefel and Stamm had all played under me as juniors.”

Miklós Sárkány recently celebrated his 75th birthday, but is still unchangedly youthful and jovial. We bid good bye to each other saying: “See you again next Summer at the Tungsram Sup series in Budapest.”

Challenge Trophy — from Vienna

The hostess of the well-known Olympic Restaurant in the Kärtner Strasse in Vienna, Klára Bánfalvi can look back to an extraordinary sporting career: she was one of the most successful lady canonists from the 1948 London Olympic Games to the 1961 Poznan European Championships Games. Considering that she finished fourth in London, making her international debut in the 500 metres singles event, she had to wait very long for an Olympic medal. She won a bronze paired

with Vilma Egresi at the 1960 Rome Olympic Games. They repeated the same performance a year later, at the Poznan Games, which marked Klára Bánfalvi’s international farewell.

The other member of the bronze-winning pair. Vilma Egresi died early, but Klára Bánfalvi has not forgotten her old sports mate. She offered a beautiful challenge trophy to those lady canooists, who do best in the Hungarian Championships. The first winner of the trophy was Katalin Povazsán, a member of the ETO club in Győr, who also paddles for Hungary and piled up placing after placing in singles, doubles and fours.

A Member of the National Eleven — in Retirement

Gyula Polgár, the popular Drumi, who was capped 26 times between 1932 and 1942, and was a member of the eleven, which won the silver medal at the 1938 Paris World Championship, lives in retirement in Sydney.

The Book of Capped Players has this to say about Drumi, the famous Ferencváros player: “With his ideal build, and powerful physique, Polgár was one of the most versatile Hungarian footballers. He played for his country in seven positions» starting as a forward, but it was found that his outstanding talents aserted themselves much better in defence. His best performance was on the 1st December 1940 against the reigning World Champions Italy, 'which ended ina 1:1 draw.”

Polgár went to Italy after the Second World War. He worked as a coach there, and migrated to Sydney in 1957. He coached a number of teams there, including APIA, and St. George-Budapest. He recalled the old times and his own times as a player; “Training usually started at 5 pan., but we were already at the Üllői út ground after lunch, by two o’clock. If we were not allowed to use the grassed pitch, we played foottennis with the help of hurdles borrowed from the runners. Our coach, Zoltán Blum, got there by five. He did not mind that we were already tired, and swimming in sweat, but he ordered full normal training. We did not finish even when that ended at seven. We kept kicking at goal from twenty or thirty meters — for fun, and because we bet on the result. We played until it was dark. We were tireless, kicked the ball for six-seven hours a day, for we adored this wonderful game!...”

PÉTER SERÉNY—DEZSŐ VAD

SPORTS NEWS

Success of Hungarian Junior Pentathlonists. Hungarian juniors made it a clean sweep at the World Junior Pentathlon Championship on Coto de Caza, California. László Fábián won the singles championship with 5425 points, József Demeter was second with 5374 points, Róbert Bárdi finished third with 5346 points. Kreher of West Germany was fourth with 5304 points, followed by Pohl (USA) with 5264 points. The Hungarians also won the team championship with a total of 16,145 points in front of the Poles (15,619 points), and the USA (15,616 points).

Hungarian mountaineers in the Spitzberge n. A 14 member group of mountaineers from the Hungarian Federation of Nature-Lovers climbed 21 different routes this summer in the West Spitzbergen, 16 of which had never before been successfully completed. Another Hungarian expedition is making preparations for the conquest of the 7.000 meters Himalayan peak, Satopan,

Ingredients: 1000 grammes of smoked pork (ham or shank of pork), 300 grammes of flour, 2 potatoes, the yolk of 2 eggs, 20 grammes of yeast, 1-2 dl milk, 1 teaspoonful of sugar, 3 tablespoonfuls of oil, salt.

Soak the smoked pork overnight in cold water. Remove the bones, if there are any, beforehand. Place in a pot of cold water the next day, and cook it with the lid on over very slow heat — so that the water just keeps bubling — until it becomes tender. Take it out of the cooking-water, place it on a rack, and let it cool down completely.

Warm V2 dl milk, add the sugar, and crumble the yeast into it. Let the mixture rest until the yeast swells and fioats to the surface of the milk. Pour the flour into a deep dish, mixed it with the boiled, cleaned, and grated potato, and make an impression in the middle. Add as much warm milk to the flour as necessary to get a dough that is not too damp. Knead the dough until it becomes springy, then work in the oil. Place the loaf of dough into a dish sprinkled with flour, and sprinkle flour also on the top. Let the dough rest covered with a dish-cioth in a warm place, until it doubles in size.

Put the raised dough onto a wooden base sprinkled with flour, and roll it out into a square big enough to cover the smoked meat. Place the meat on one end of the square piece of dough, and roll the dough onto it so that a single layer cover’s the meat. Press the edges of the dough together, and spread the yolk of the other egg on top of it.

Place the baking dish with the loaf containing the ham into a thoroughly warm oven. Bake in a hot oven [or 10 minutes, then turn the neat to moderate to prevent the loaf being singed. By the time the crust is crisp and brown, the boiled ham inside has also been heated up. The baked loaf looks best on a wooden platter, cut into about 20 mm slices with a sharp knife. Ham baked in bread is just as tasty cold. Garnish the ham with horse-radish sauce, or with horse-radish grated with salt and vinegar, or unsweetened whipped cream with grated horse-radish in vinegar.

ANGÉLA F. NAGY

„OUR NATIVE COUNTRY"

RADIO PROGRAMMES IN ENGLISH

(The programmes are beamed in English on Tuesdays and repeated on Fridays.)

April 3rd to April 9th:

The Diets in the Age of Reform in the early 1830’s. April 10th to April 16th:

Sándor Csorna de Kőrös.

April nth to April 23rd:

Romanticism in Hungarian art and literature. April 24th to April 30th:

Mihály Vörösmarty, the poet.

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Miklós Radnoti's life and poetry.

May 8th to May 14th:

Episodes from the life Ferenc Liszt.

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The programme and the four repeats are transmitted on short wave on the 25, 31. 41 and 49 metre bands, that is on 11.910, 9655. 9585 and 6110 kHz, respectively.

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