SC - Kraut
Mordonnade
Mordonnade at aol.com
Wed Jan 14 05:08:40 PST 1998
In a message dated 98-01-13 22:59:46 EST, you write:
<<
Send again please?
>>
After several posts like this I'll try again.
These are a few recipes from my Mother-in-law (who is 95 this year)
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Kraut
To make a good kraut:
5 large, firm heads of cabbage
coarse salt
Chop or shred cabbage, Layer in a large crockery urn with salt (about three
hands full of cabbage to one of salt. cover with a square of gauze or
cheesecloth. Put a saucer on top with a large clean stone (about a pound) on
top. Cover urn with a loose lid. Allow to stand in a dark, cool but not cold
area for at least three weeks.
(mundane note: When well pickled we canned them by waterpak method)
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Pigtail and Kraut
1 pigtail
1 liter Kraut
1 cup flour
pepper
Boil pigtail in just enough water to cover until it is falling from the bone.
Drain and rinse Kraut and add to the pigtail. Make a thick dough from the
flour and a bit of water and add as dumplings to the pot. Allow to cook a few
minutes until dumplings are done.
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Liver Nips
2-3 pound good fatty roast
1 tablespoon salt
2 large onions
2 cloves garlic
boil roast in enough water to cover with chopped salt, onions and garlic until
it is falling from the bone. Remove meat and place in a hot oven to brown.
1 calf's liver
1 piece of suet about the size of a walnut
2 cups flour
Force the liver and suet through a ricer, Mix with flour with enough stock to
form a thick dough. Nip dough into dumplings with your fingers and drop into
boiling stock . Boil until dumplings are done and broth is beginning to
thicken. Serve with roast.
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Now, how period, and can they be made period?
Mordonna
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