I think what you are describing is a dish known as "Suelze
or in the vernacular "Sulz" You should be able to dig up the
recipy in any German cookbook and if you have a german
delicatessen in your neighborhood ask them to sell you
some. Make sure it's fresh.
Let me know if you were successful, frank
*********** REPLY SEPARATOR ***********
On 11/29/99, at 11:31 AM, L.J. Swendner, Jr. wrote:
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 recall
it being pronounced more than 40 years ago when I lived in MN !!?? As I
recall, he would often prepare it during the Holidays when it could be
cooled overnite on our enclosed, unheated back porch.
He would take a quantity of meaty bones, add some secret spices and
cook till the ingredients were reduced to a jelly-like consistency. The
quantity was probably about a quart or so, which was then poured into a
relatively shallow pan and placed out on the porch. Overnite the liquid
would assume a basically firm, clear appearance which was then divided
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 >
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