Ingredients
4 pigs feet
3 lb neck bones or ...
1 ..3 lbs spare ribs
1 large onion
1 bud garlic
4 whole allspice
1 bay leaf
4 whole peppers
1/2 tsp celery seed
1 qt sauerkraut
1/2 tsp caraway seed
1/2 minced apple
3 tbsp barley
1 salt and pepper
Directions
Split and chop the meat. Brown in lard and add the
onion quarters, garlic, allspice, bay leaf, whole
peppers, and celery seed. Season to taste. Cover meat
with boiling water and cook until meat is half done.
Remove a cup of the liquid for gravy. Add sauerkraut,
caraway seeds, apple and barley and cook until meat is
tender. Serve raw potato dumplings and gravy.
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: 6 servings
Kapusta Z Wieprzowina - Polish Sauerkraut Wit Recipe brought to you by Recipe Ideas
Categories: German; Polish; Vegetable
The History of Recipes
We can follow the history of meal recipes back into antiquity, in fact as far back as the early Egyptians, and possibly even further. Interesting though that is, mostly, these old cook books were just very simple hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe found, according to academics are some tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. He also tells us how the cooks of Roman times were skilled in the use of many different spices, including many that are still in use today like thyme, mint and dill. Later, there are some interesting books dating from the 1300s : a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the curry that is popular today, but rather descriptions of the types of food served to the rich and powerful of that time. Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from the East, such as coriander, parsley, basil and rosemary. These new foods and tastes prompted an eruption in publications on food, many of which still exist in academic collections. The introduction of the TV brought us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Kapusta Z Wieprzowina Polish Sauerkraut Wit recipe.
