HEIDELBERG SPECIAL
1 smoked shoulder butt
Water to cover
8 peppercorns
1 teaspoon celery seed
2 cans (1 pound each) sauerkraut
Dumplings (recipe follows)
Cover shoulder butt with water. Add peppercorns and celery seed. Cover tightly and simmer 1 1/2 to 2 hours or until done.
Remove pork from liquid. Measure four cups of the cooking liquid and return to the pan. Add the 2 cans of sauerkraut.
Make Dumplings.
Bring kraut and liquid to a boil. Drop the dumplings on top of kraut, cover tightly and cook 15 minutes.
DUMPLINGS
1 1/2 cups sifted enriched flour
2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon lard
1/2 teaspoon caraway seed
1 tablespoon finely chopped fresh parsley
1 egg, lightly beaten
3/4 cup milk
Sift together flour, baking powder and salt. Cut lard into flour mixture with pastry blender or fork. Add caraway seed and parsley. Combine egg and milk and add to flour mixture. Stir only until dry ingredients disappear.
Makes 6-8 servings
From: Recipelink.com
Source: Vintage recipe booklet: Rhapsody of Recipes Cook Book, National Live Stock and Meat Board, not dated
1 smoked shoulder butt
Water to cover
8 peppercorns
1 teaspoon celery seed
2 cans (1 pound each) sauerkraut
Dumplings (recipe follows)
Cover shoulder butt with water. Add peppercorns and celery seed. Cover tightly and simmer 1 1/2 to 2 hours or until done.
Remove pork from liquid. Measure four cups of the cooking liquid and return to the pan. Add the 2 cans of sauerkraut.
Make Dumplings.
Bring kraut and liquid to a boil. Drop the dumplings on top of kraut, cover tightly and cook 15 minutes.
DUMPLINGS
1 1/2 cups sifted enriched flour
2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon lard
1/2 teaspoon caraway seed
1 tablespoon finely chopped fresh parsley
1 egg, lightly beaten
3/4 cup milk
Sift together flour, baking powder and salt. Cut lard into flour mixture with pastry blender or fork. Add caraway seed and parsley. Combine egg and milk and add to flour mixture. Stir only until dry ingredients disappear.
Makes 6-8 servings
From: Recipelink.com
Source: Vintage recipe booklet: Rhapsody of Recipes Cook Book, National Live Stock and Meat Board, not dated
MsgID: 3149821
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Pork Recipes (12+)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Pork Recipes (12+)
Board: Daily Recipe Swap at Recipelink.com
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