Polish Chops

Season veal chops with salt and pepper and let fry a few minutes in
hot dripping. Remove the chops and cover with a mixture of bacon,
liver, onions and parsley minced fine and well seasoned. Then let bake
in the oven with 1 cup of beef broth. Baste often and serve very hot.

Read more »

Polish Roast Mutton

Season a leg of mutton with salt, pepper and a pinch of cloves. Lay in
a baking-pan with 1 sliced onion, 2 celery roots, 3 cloves of garlic
and 2 carrots cut fine, 1 bay-leaf, a sprig of thyme and a few
peppercorns. Pour over 1 cup of vinegar and 1 cup of hot water. Dredge
with flour and let bake in a hot oven. Baste often with the sauce in
the pan until nearly done; then add 1 pint of sour cream and let bake
until done. Thicken with flour; boil up and pour over the roast.

Read more »

Polish Stewed Tongue

Cook a fresh tongue until tender; skin and slice thin. Put a large
spoonful of butter in a saucepan; add a chopped onion; let brown. Then
stir in 1 tablespoonful of flour; add 2 cups of the water in which the
tongue was cooked, a pinch of nutmeg and cinnamon. Let boil with the
juice of 1 lemon, 2 tablespoonfuls of vinegar and 1 tablespoonful of
sugar. Add the sliced tongue and simmer ten minutes. Serve hot
or cold.

Read more »