| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Polish |
Ethnic |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Each of pork, veal, lamb & |
|
|
.beef |
| 1/2 |
lb |
Venison (optional) |
| 1 |
lg |
Onion, chopped |
| 1/2 |
lb |
Mushrooms, cooked |
| 1/4 |
lb |
Bacon |
| 1/2 |
lb |
Polish sausage cut in small |
|
|
.pieces |
| 1 |
qt |
Sauerkraut |
|
|
Water or vegetable stock |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Wash sauerkraut and cook until tender. Cut bacon and fry. Add onion and
meat and fry until meat is slightly brown. Add water or vegetable stock and
cook until meat is tender. Add Polish sausage and sauerkraut and boil until
the flavors blend. Season to taste.
==================================================================== "A
little history:
Every ancient Polish manor has its own cookery book, the growth of
centuries, carefully bound, exquisitely-penned recipes, yellow with age.
Amoung those recipes we should not fail to find one for Bigos, a most
delectable dish served at every hunting party. In Pan Tadeusz, Mickiewicz
said, "There has been a bearhunt. The bear is killed, a great fire is made
and while the Bigos is warming in a mighty pot, the hungry hunters drink
crystal clear, goldenflecked wodka from Gdansk."
Source: Treasured Polish Recipes for Americans Typed for you by Linda
Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120
Posted to MM-Recipes Digest V3 #261
Date: Tue, 24 Sep 1996 00:16:15 -0400
From: BobbieB1@aol.com
A Message from our Provider:
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