Schultz--czech Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
Trim off all the fat when cleaning a hog head and feet. Boil the
bones and all lean meat until meat leaves the bones. Also clean the
ears and tongue and boil until tender. Remove bones and cut meat
into pieces, cool the broth until all fat can be removed. Mix enough
of the broth to cover the meat well. To each ppint of broth use 1 c.
vinegar, 1 T. brown sugar, 1/8 ts. pepper, dash cayenne peper, dash
cloves, 1/4 ts. ground cinnamon, 1/4 ts. allsppice and salt to taste.
Heat meat almost to boiling in liquid, pour in stone crock and cool.
Slice and serve cold.
Source: "Kolaches and other fine Czech Recipes", Prague, OK, 1952
Title: Creamed Heart and Tongue--Czech
Categories: Meats, Ethnic
Yield: 1 Recipe
Cube pork or veal heart and tongue. Boil in water. Add several whole
cloves; add whole allspice and bay leaves, 1 onion, salt and pepper to
taste. Brown in skillet, 3 T. fat, 3 T. flour and blend in cupp of
the broth and 1/2 c. sour cream. Season, pour over the cooked meat
and add vinegar to taste.
Source: "Kolaches and other fine Czech Recipes", Prague, OK, 1952
Source from luhu.jp
bones and all lean meat until meat leaves the bones. Also clean the
ears and tongue and boil until tender. Remove bones and cut meat
into pieces, cool the broth until all fat can be removed. Mix enough
of the broth to cover the meat well. To each ppint of broth use 1 c.
vinegar, 1 T. brown sugar, 1/8 ts. pepper, dash cayenne peper, dash
cloves, 1/4 ts. ground cinnamon, 1/4 ts. allsppice and salt to taste.
Heat meat almost to boiling in liquid, pour in stone crock and cool.
Slice and serve cold.
Source: "Kolaches and other fine Czech Recipes", Prague, OK, 1952
Title: Creamed Heart and Tongue--Czech
Categories: Meats, Ethnic
Yield: 1 Recipe
Cube pork or veal heart and tongue. Boil in water. Add several whole
cloves; add whole allspice and bay leaves, 1 onion, salt and pepper to
taste. Brown in skillet, 3 T. fat, 3 T. flour and blend in cupp of
the broth and 1/2 c. sour cream. Season, pour over the cooked meat
and add vinegar to taste.
Source: "Kolaches and other fine Czech Recipes", Prague, OK, 1952
Source from luhu.jp