Puddy
01-19-2009, 01:45 PM
Over the weekend I got about 50 cookbooks that once belonged to DH's cousin (who died in Oct). There is one old cookbook from 1947 (over 1000 pages without pictures) that has two recipes that my MIL use to make all the time. Krumkaker (I have her irons from Norway) and Danish Vanilla Cookies .. both are so good. While looking at what else this book had I found a recipe for something I never heard, no idea where to buy the items needed and I wouldn't eat it on a bet.
WOULD YOU EAT THIS?
Bohemian Lung of Veal
1 pair of veal lungs
1 quart water
1 1/2 teaspoons salt
1 parsnip
1 carrot
4 celery stalks
1 small onion
2 tablespoons vinegar
6 peppercorns
6 whole allspice
1/2 cup shortening
1/2 cup flour
1 tablespoon brown sugar
1/4 cup chopped onion
2 tablespoons chopped parsley
2 anchovy fillets, chopped
1 teaspoon lemon juice
1 tablespoon vinegar
salt and pepper to taste
pinch thyme
1 bay leaf
Wash lungs and place in water to cover with salt. Add vegetables, vinegar, peppercorns and allspice. Simmer about 2 hours or until meat is tender. Cool and slice fine. Melt shortening, stir in flour and sugar. Add onion and parsley and cook until brown. Gradually add 2 to 3 cups broth in which meat was cooked, anchovies, lemon juice, lemon rind, vinegar, salt, peppercorns, thyme, bay leaf, and meat. Simmer about 15 minutes. If desired, 1/2 cup sour cream may be added to gravy before serving. Serve with dumplings or noodles and a green salad. Approximate yield: 6 to 8 portions.
Now be honest .. would you eat this? OR cook it?
WOULD YOU EAT THIS?
Bohemian Lung of Veal
1 pair of veal lungs
1 quart water
1 1/2 teaspoons salt
1 parsnip
1 carrot
4 celery stalks
1 small onion
2 tablespoons vinegar
6 peppercorns
6 whole allspice
1/2 cup shortening
1/2 cup flour
1 tablespoon brown sugar
1/4 cup chopped onion
2 tablespoons chopped parsley
2 anchovy fillets, chopped
1 teaspoon lemon juice
1 tablespoon vinegar
salt and pepper to taste
pinch thyme
1 bay leaf
Wash lungs and place in water to cover with salt. Add vegetables, vinegar, peppercorns and allspice. Simmer about 2 hours or until meat is tender. Cool and slice fine. Melt shortening, stir in flour and sugar. Add onion and parsley and cook until brown. Gradually add 2 to 3 cups broth in which meat was cooked, anchovies, lemon juice, lemon rind, vinegar, salt, peppercorns, thyme, bay leaf, and meat. Simmer about 15 minutes. If desired, 1/2 cup sour cream may be added to gravy before serving. Serve with dumplings or noodles and a green salad. Approximate yield: 6 to 8 portions.
Now be honest .. would you eat this? OR cook it?