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Classic
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page 455
constantly stirring,so that after the panhas has cooked for 1/2 to 3/4 hour it
will be thick and not adhere to the sides of the kettle. Then put into clean and
dried earthenware dishes and set aside in a cool and airy place. To fry the
panhas proceed as given under Meats (Division D, No. 57).
4. Sour Beef Rolls. 10 pounds of beef, 4 1/2 ounces of fine salt, 1/2 ounce of
pepper and 1/2 ounce of cloves.
Cut lean and fat beef into long, thin slices, remove all the skin, mix and
sprinkle the spices mentioned through the meat. Carefully clean and rinse a beef
stomach, cut it into large, oblong pieces, put the meat on these and sew them
closely, so that the strength of the meat and spices will not be lost, but they
should not be filled too tightly, else they will burst. Then cover the rolls
with plenty of water, add some salt, put on the fire, boil and skim for about
3-4 hours, or until the rolls can be easily pierced with a straw. Take the rolls
out of the broth, mix some of the latter with sharp vinegar, and pour enough of
this broth over the rolls after they are cold to cover them.
5. Pork Rolls in Jelly. The rind of the pork is loosened from the fat, leaving a
little of the latter on the rind and then cut into pieces 2 inches wide and 6
inches long, also cut up some thin slices of lean pork of the same size. Lay the
latter on the rinds, sprinkle with pepper and finely chopped lemon peel, roll
them up tightly and tie with a thread. Put them into an enameled kettle with a
few pigs' feet, knuckles and a small piece of beef, cover with vinegar and water
half and half, add a few bay leaves, peppercorns, cloves and a piece of lemon
peel, and cook until tender, skimming carefully. Then put the meat into a jar,
pour the broth through a sieve into another vessel and after it has settled pour
over the rolls. The latter are sent to the table sliced and dotted with meat
jelly. Serve cold with bread and butter or salads. The jelly in which the rolls
lay can also be utilized in a sauce for cold chicken or grouse.
6. Jellied Pork. No. 1. Put the nose, feet, ears and knuckle of a pig on the
fire in an enameled kettle with 1 1/2 pounds of lean beef, salt, 1 quart of wine
vinegar
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