My mother made it for my father all the time. I ran <grin>. I was too
young to be able to appreciate the splendor of this dish. I also didn't
appreciate smoked carp (I long for some now), nor the pickled herring
nor cucumbers in cream. But then what do kids know?
Below is pretty much what I remember my mother (German) doing for my
father (Bohemian). I remember that the end product sat in a pan in the
cold unheated porch of the home because it was too large for the
Researching Bohemian Surnames
S.L.E.P.I.C.K.A. and H.R.U.S.K.A.
Pigs feet and ears
Cloves, allspice, cinnamon to taste
Pigs' feet, ears &c., should be cleaned after being soaked in water not
very hot. The hoofs will then come off easily what a sharp knife. The
hard, rough places should be cut off. They should be thoroughly singed,
and then boiled as much as four or five hours, until they are too tender
to be taken out with a fork. When taken from the boiling water, it
should be put into cold water. After it is packed down tight, boil the
jelly-like liquor in which it was cooked with an equal quantity of
vinegar, salt as you think fit, and cloves, allspice and cinnamon at the
rate of a quarter of a pound to one hundred weight, to be poured on
scalding hot. From The American Frugal Housewife: Dedicated To Those Who
Are Not Ashamed of
Economy by Mrs. Child. , 1883
----- Original Message -----
From: L.J. Swendner, Jr. <swede(a)neworld.net>
Sent: Monday, November 29, 1999 2:31 PM
Subject: [GERMAN-BOHEMIAN-L] Hazy memories .....
Hi List .......
My Father had a love for preparing meals that his Bohemian Mother
(b. Neuhäusl, Kreis Tachau) served in his youth. One of his favorite
snacks was a delicacy called "Saltzey", or at least THAT's how I
it being pronounced more than 40 years ago when I lived in MN !!?? As
recall, he would often prepare it during the Holidays when it could
cooled overnite on our enclosed, unheated back porch.
He would take a quantity of meaty bones, add some secret spices
cook till the ingredients were reduced to a jelly-like consistency.
quantity was probably about a quart or so, which was then poured into
relatively shallow pan and placed out on the porch. Overnite the
would assume a basically firm, clear appearance which was then
into squares. These squares were then eaten after being anointed w/
vinegar [and sometimes served as a side dish to w/ Rice & Raisins :-)
Does this procedure suggest a recipe to any German-Bohemians out
there, or has my BRAIN been reduced to a "jelly-like consistency" !!??
L.J. (Bud) Swendner, Jr.
< swede(a)neworld.net >