Jaternice (Liver Sausage)
Ingredients
- pork, head
- pork tongue
- pork, heart
- 1 pound pork liver
- salt, to taste
- 2 teaspoon pepper
- 1/4 teaspoon ground cloves
- 2 teaspoon marjoram
- 1 head garlic, mashed to a smooth paste
Directions
- Boil the meat until soft.
- Grind all coarsely after it is cooked and cooled.
- Soak the bread and then squeeze out until quite dry.
- Blanch the liver with hot water.
- Grind raw.
- Add the meat and the spices.
- Add enough of the soup to the meat to make a mixture which would almost pour.
- Stuff cleaned casings and tie.
- Boil in the rest of the strained soup which has first been cooled and the fat skimmed off.
- Boil till they rise to the top, stirring occasionally wih ladle.
- Take out and put into cold water.
- Then place on paper to dry.
- Roast before serving them.
- May be frozen.
Other Information
Author: Clarkson Woman's Club
Source: Old Czech Recipes for Today's Kitchens (1920-01-01)
Category: Meat
Ingredients: pork, tongue, liver, salt, pepper, clove, marjoram, garlic
Equipment: measuring cups, measuring spoons, bowl, stove, pot, strainer
See Also
Liver Noodles (Leberknoedel)
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: egg, liver, flour, onion, butter, clove, salt, pepper, marjoram
Equipment: measuring cups, measuring spoons, pot, stove, egg beater
Batatess Forn (Potato Vegetable Dish)
Author: Soad Mansour, Layla Risk, Suzy Grindi
Source: Festival of American Folklife: Egyptian Recipes (1976-01-01)
Category: Meat
Ingredients: pork, potato, onion, tomato, garlic, tomato sauce, water, nutmeg, chili powder, pepper, salt, paprika, butter
Equipment: measuring cups, measuring spoons, knife, baking dish, oven
Braised Ox Joints
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: oxtail, celery salt, flour, clove, butter, bay leaf, water, carrot, tomato, onion, garlic, salt, turnip, pepper, lemon juice
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
A Crescent of Liver
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Category: Meat
Ingredients: liver, onion, marjoram, celery salt, salt, pepper, tomato, dough, Homemade Biscuit Mixture, bacon
Equipment: measuring cups, measuring spoons, oven, knife, rolling pin
Jazyk, Ledviny, Srdce na Kyselo (Fresh Tongue, Kidney, Heart with Sour Cream Gravy)
Author: Clarkson Woman's Club
Source: Old Czech Recipes for Today's Kitchens (1920-01-01)
Category: Meat
Ingredients: water, pepper, salt, clove, bay leaf, onion, tongue, kidney, sour cream, flour, vinegar
Equipment: measuring cups, measuring spoons, bowl, stove, pot, strainer
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove