| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Dutch |
Main dish, Meat pork, Penn dutch |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Salted pork ribs |
| 1 |
lb |
Sauerkraut |
| 1/4 |
lb |
Butter |
| 6 |
lg |
Peeled sliced apples |
| 1/2 |
|
Bottle white wine |
| 1/2 |
ts |
Sugar |
| 1/4 |
lb |
Chopped pork |
| 1/4 |
lb |
Chopped veal |
| 1 |
|
Soaked roll of bread |
| 1 |
|
Egg |
| 1 |
tb |
Butter |
| 1/4 |
tb |
Minced onion |
|
|
Pepper |
|
|
Salt |
INSTRUCTIONS
Salt the pork for several days then cut into pieces, wash, dry and fry on
both sides in hot butter. Put into a pot with sauerkraut on top. (If the
sauerkraut is too sour, soak it in water and drain). Add the quarter pound
of butter, apples, white wine and sugar, cover and cook slowly for 2 hours.
When it gets too dry, pour in some water. For the meat dumplings chop the
pork and veal; add the soaked roll, the egg, the tablespoonfuls of butter
and onion, mixed. Shape into dumpling and fry well done in the butter in
which the fried ribs have been. Serve the sauerkraut in the middle of the
platter, the ribs around it and the dumplings piled on top in a heap.
Taken from "Pennsylvania Dutch Cook Book" by J. George Frederick, published
by Dover Publications, Inc., New York, NY, c. 1971.
Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@pipeline.com> on
Oct 18, 1997
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