3 lb pork steak
2 lb coarse buckwheat grits
1/2 tsp rubbed marjoram
1 salt and pepper
Directions
Chop meat into coarse bits. Cover with water and boil
until tender. Add salt, pepper and marjoram. Wash the
buckwheat grits, cover with the liquid from the cooked
meat, and steam in a double boiler for 1/2 hour.
Combine the two mixtures. If you have sausage casings,
stuff the mixture into the casings. It will keep very
well in a mold in the refrigerator. Heat before
serving.
Source: Treasured Polish recipes for Americans Typed
for you by Linda Fields, Cyberealm BBS and home of
Kook-Net Watertown, NY 315-786-1120
Servings: 4 lbs kiska
Kiszka - Polish Kiska Recipe brought to you by Recipe Ideas
Categories: Polish
The History of Recipes
It is possible to follow the history of written recipes far back into history, in fact as far into history as pharonic Egypt, and maybe even further. However, mostly, these early records were just basic hieroglyphic instructions for meal preparation.
Later on, we find some interesting books which were published in the 1300s ; one book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they are unconnected to the indian curry that is familiar to us all today, but rather accounts of the types of food on the menus of the rich people of that period. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices such as basil and coriander. These new herbs and spices led to an eruption in recipe books, most of which are now in private libraries. The introduction of the TV gave us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Kiszka Polish Kiska recipe.
