INGREDIENTS: 800 G (1 3/4 LBS) SLAB OF BACON, SEASONINGS (PEPPERCORNS, BAY LEAVES), VEGETABLES (CARROT, ONION, PARSLEY).
Place meat into boiling water, and add seasonings and vegetables. Cook on low heat until meat is soft. Serve this meat cut into serving portions with mashed potatoes, dill pickles and horseradish.
This simple dish was eaten during times of heavy work.
Place meat into boiling water, and add seasonings and vegetables. Cook on low heat until meat is soft. Serve this meat cut into serving portions with mashed potatoes, dill pickles and horseradish.
This simple dish was eaten during times of heavy work.
1910 forgotten Continental food recipe
Bookmark this post: | 
|
INGREDIENTS: 1/2 KG (1 LB) GROUND PORK, 1 ONION, FINELY CHOPPED, 3 GARLIC CLOVES, MINCED MARJORAM, DILL AND PARSLEY, FINELY CHOPPED, SALT AND PEPPER TO TASTE, 2 SLICES WHITE BREAD, 1/2 CUP MILK, 200 G (3/4 CUP) BUTTER ,1 EGG, BEATEN, 100 G (6 TABLESPOONS) FLOUR, 1 MEDIUM CABBAGE, JUICE OF 1 LEMON.
Soak bread in milk and squeeze dry. Fry onion in butter. Add 1/4 cup butter, fried onion, bread, beaten egg and seasonings to ground pork. Blend all ingredients and form medium-sized meatballs. Roll the meatballs and fry in hot butter. Place fried meatballs into baking dish, cover with butter left over from frying, and add several spoonfuls of water or broth. Cover and bake in preheated oven at 350F/180C for about 25-30 minutes.
Cook whole cabbage in salted water with added lemon juice. When cabbage is done, drain well and place cabbage on serving platter. Sprinkle with melted butter, and cut into serving portions but do not ruin cabbage shape. Surround with pork meatballs, and cover meatballs with braising juices.
Soak bread in milk and squeeze dry. Fry onion in butter. Add 1/4 cup butter, fried onion, bread, beaten egg and seasonings to ground pork. Blend all ingredients and form medium-sized meatballs. Roll the meatballs and fry in hot butter. Place fried meatballs into baking dish, cover with butter left over from frying, and add several spoonfuls of water or broth. Cover and bake in preheated oven at 350F/180C for about 25-30 minutes.
Cook whole cabbage in salted water with added lemon juice. When cabbage is done, drain well and place cabbage on serving platter. Sprinkle with melted butter, and cut into serving portions but do not ruin cabbage shape. Surround with pork meatballs, and cover meatballs with braising juices.
1930 forgotten Continental food recipe
Bookmark this post: |
|
INGREDIENTS: 800 G (1 3/4 LBS) SMOKED HAM, SEASONINGS, PEPPERCORNS, BAY LEAVES, ONION, CARROT, PARSLEY.
SAUCE INGREDIENTS: 40 G (8 TABLESPOONS) BUTTER, 2 TABLESPOONS FRESH GRATED HORSERADISH ROOT, 1 TABLESPOON FLOUR, 1/2 CUP SOUR CREAM, JUICE OF 1/2 LEMON, 1 TEASPOON SUGAR, SALT TO TASTE.
Soak ham in cold water. After soaking, cover ham with cold water and bring to a boil, add seasonings and sliced vegetables. Cook until ham is tender and vegetables are soft. Let ham cool in broth. To make the sauce, fry flour in butter and add horseradish and 1 cup of broth, lemon juice, salt and sugar. Mix well. Bring to a gentle boil, and add sour cream.
To serve, slice ham into thin slices and cover with sauce.
SAUCE INGREDIENTS: 40 G (8 TABLESPOONS) BUTTER, 2 TABLESPOONS FRESH GRATED HORSERADISH ROOT, 1 TABLESPOON FLOUR, 1/2 CUP SOUR CREAM, JUICE OF 1/2 LEMON, 1 TEASPOON SUGAR, SALT TO TASTE.
Soak ham in cold water. After soaking, cover ham with cold water and bring to a boil, add seasonings and sliced vegetables. Cook until ham is tender and vegetables are soft. Let ham cool in broth. To make the sauce, fry flour in butter and add horseradish and 1 cup of broth, lemon juice, salt and sugar. Mix well. Bring to a gentle boil, and add sour cream.
To serve, slice ham into thin slices and cover with sauce.
1910 forgotten Continental food recipe
Bookmark this post: |
|
INGREDIENTS: 800 G (1 3/4 LBS) GROUND PORK, 1 ONION, FINELY CHOPPED, 3 GARLIC CLOVES, MINCED, 1/4 TEASPOON PEPPER, 100 G (6 TABLESPOONS) BUTTER, SALT TO TASTE, PORK CASINGS.
SAUCE INGREDIENTS: 20 G (4 TEASPOONS) BUTTER, 20 G (4 TEASPOONS) FLOUR, 1 CUP STOCK, 1/4 GRATED NUTMEG, 30 G (2 TABLESPOONS) CARAWAY SEEDS, 2 TABLESPOONS SOUR CREAM, 1/2 TEASPOON SUGAR, SALT AND PEPPER TO TASTE.
Add onion, garlic, pepper and salt to ground meat, mix well and stuff casings. Cook sausages in salted water for 30-45 minutes, then fry cooked sausages in butter until lightly browned.
To make sauce, simmer the caraway seeds in sausage cooking water for 10 minutes, and strain. Fry flour in butter, add the caraway water, and stir well. Add sour cream, season with sugar, salt and heat on low heat until sauce has thickened.
Serve fried sausage covered with caraway sauce, along with mashed potatoes and braised cabbage.
SAUCE INGREDIENTS: 20 G (4 TEASPOONS) BUTTER, 20 G (4 TEASPOONS) FLOUR, 1 CUP STOCK, 1/4 GRATED NUTMEG, 30 G (2 TABLESPOONS) CARAWAY SEEDS, 2 TABLESPOONS SOUR CREAM, 1/2 TEASPOON SUGAR, SALT AND PEPPER TO TASTE.
Add onion, garlic, pepper and salt to ground meat, mix well and stuff casings. Cook sausages in salted water for 30-45 minutes, then fry cooked sausages in butter until lightly browned.
To make sauce, simmer the caraway seeds in sausage cooking water for 10 minutes, and strain. Fry flour in butter, add the caraway water, and stir well. Add sour cream, season with sugar, salt and heat on low heat until sauce has thickened.
Serve fried sausage covered with caraway sauce, along with mashed potatoes and braised cabbage.
1920 forgotten Continental food recipe
Bookmark this post: |
|
INGREDIENTS: PORK SNOUT, CUT IN HALF, LENGTHWISE, 1 PORK FOOT, CUT LENGTHWISE, 1 PORK TAIL, 1 CUP BARLEY, 1 CUP DRIED PEAS, SOAKED, 1 CUP DRIED BEANS, SOAKED, 3 POTATOES, PEELED AND DICED, 3 ONIONS, CHOPPED, 3 BAY LEAVES, 10 PEPPERCORNS, SALT TO TASTE.
Place all meats into cooking pot, cover with water and cook on low heat until meat is soft. Add salt and cook for another 15 minutes. Remove meats from cooking liquid. There should be about 3 L (12 cups) of cooking liquid. Cook soaked beans, peas and barley in meat cooking liquid. When beans are done, add potatoes and cook until potatoes are soft and all cooking liquid has evaporated. Pour the hodgepodge into a deep bowl, make hole in the center and place the cooked meat in it.
Place all meats into cooking pot, cover with water and cook on low heat until meat is soft. Add salt and cook for another 15 minutes. Remove meats from cooking liquid. There should be about 3 L (12 cups) of cooking liquid. Cook soaked beans, peas and barley in meat cooking liquid. When beans are done, add potatoes and cook until potatoes are soft and all cooking liquid has evaporated. Pour the hodgepodge into a deep bowl, make hole in the center and place the cooked meat in it.
1910 forgotten Continental food recipe
Bookmark this post: |
|
INGREDIENTS: 600 G (1 1/4 LBS) PORK CHOPS, MINCED GARLIC TO TASTE, SALT AND PEPPER TO TASTE, 1/2 CUP FLOUR, 1 EGG, BEATEN, 50 G (4 TABLESPOON) FAT FOR FRYING.
Pound meat and rub with salt, pepper and garlic. Dip meat into egg, dust with flour and fry in hot fat until both sides are browned.
Serve covered with pan juices, cooked potatoes, braised carrots and dill pickles.
Pound meat and rub with salt, pepper and garlic. Dip meat into egg, dust with flour and fry in hot fat until both sides are browned.
Serve covered with pan juices, cooked potatoes, braised carrots and dill pickles.
Bookmark this post: |
|
Similar:
Meat food recipes
,
Pork food recipes
