| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Penndutch, Pies |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Sugar |
| 4 |
|
Calf tongue, boiled |
| 2 1/2 |
lb |
Suet |
| 2 |
lb |
Raisins |
| 2 |
lb |
Currants |
| 1/2 |
lb |
Citron, finely chopped |
| 1/2 |
lb |
Orange rind, candied, finely |
| 6 |
lb |
Apple, chopped |
| 1 |
tb |
Cloves |
| 1 |
tb |
Cinnamon |
| 1 |
tb |
Allspice |
| 2 |
|
Nutmeg, whole, grated |
| 1/2 |
lb |
Almond, finely chopped |
| 1 |
tb |
Salt |
| 4 |
|
Orange, rind & juice of |
| 4 |
|
Lemon, rind & juice of |
| 1/2 |
lb |
Lemon rind, candied, finely |
| 1 |
qt |
Brandy |
| 2 |
qt |
Whiskey |
INSTRUCTIONS
Chop the calves' tongues very fine, add sugar, raisins, currants and
citron. Mix all together. Chop apples fine (do not mash) and add to calves'
tongues. Add spices and suet, remaining fruit, almonds and salt, and mix
thoroughly. Pour over this the fruit juices and rind, the brandy and
whiskey. Put mixture into a crock with a lid. Place a cloth over the top of
the crock and put on lid. Put in cool place for 3 weeks. Then add more salt
and spices if needed. Let stand at least 4 weeks before using. When using
as filling for pies, always bake between 2 crusts. Source: Pennsylvania
Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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