German/Pennsylvania Dutch/Historic
http://www.foodtv.com/midatl/reclist.htm
Personal comment: I grew up not far away from the Pennsylvania Dutch and
just down the road a piece from Valley Forge Park and so I was thrilled
when I found these recipes. I hope someone else out there will also be
interested...
Dice the pork into 2 1/2-inch squares. Brown the butter and flour, then ad
boullion or water, onion, bay leaf, cloves and salt, and cook for a few
minutes. Put in the meat and cook slowly for 30 minutes. Add the vinegar or
red wine and continue to cook slowly until done, about 45 to 60 minutes, or
over an hour. Put the mixture in a warm dish and sitr the blood into the
gravy, strain and pour over the meat.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998
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