Jazyk, Ledviny, Srdce na Kyselo
FRESH TONGUE, KIDNEY, HEART WITH
SOUR CREAM GRAVY
| 4 cups water | ¼ tsp. pepper |
| 1 tbsp. salt | 6 cloves |
| 2 bay leaves | 1 quartered onion |
Pour boiling water over the tongue and peel. Wash and prepare heart and kidneys. Place into a kettle of cold water with other ingredients. Boil slowly until it seems tender when pierced with a fork. Remove meat and cut into small pieces. Strain broth and put meat back into it. Mix well.
1 cup sour cream
3 tbsp. flour
1 tbsp. vinegar
¼ tsp. pepper
Thicken the mixture as for thin gravy. Serve. This may be made with any one of the above meats.
Jaternice
LIVER SAUSAGE
The head, tongue, and heart from a pork.
1 lb. pork liver
Salt to taste
2 tsp. pepper
¼ tsp. ground cloves
2 tsp. marjoram
About 1 head of garlic, mashed to a smooth paste. (Less garlic if desired.)
Boil the meat until soft. Grind all coarsely after it is cooked and cooled. Soak the bread and then squeeze out until quite dry. Blanch the liver with hot water. Grind raw. Add the meat and the spices. Add enough of the soup to the meat to make a mixture which would almost pour. Stuff cleaned casings and tie. Boil in the rest of the strained soup which has first been cooled and the fat skimmed off. Boil till they rise to the top, stirring occasionally wih ladle. Take out and put into cold water. Then place on paper to dry. Roast before serving them. May be frozen.
Jelita
BLOOD SAUSAGE
When butchering a hog, save the blood, which could be about 1 quart, or use according to how dark you want the sausage to be. Beat the blood well to keep it from curdling. Cook abut 2 lbs. of the fat jowl of the hog. Salt to taste. When done cut the meat and fat into small cubes. Cook barley so that proportions will be abut 2 parts barley to 1 part prepared meat. Mix the meat, barley, the beaten blood, ½ tsp. ground pepper, ¼ tsp. ginger, ¼ tsp. cloves and 1 medium onion which has been lightly fried in 2 tbsp. fat. If the mixture is too thick you may add some of the meat stock. Stuff into the casings and cook as you do liver sausage. These may be frozen. Heat in the oven and serve with fried potatoes, onions and sauerkraut.
