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Perdices a lo Torero (Bull-fighters’ Partridges)

Published by Anonymous (not verified) on Sat, 30/07/2022 - 7:03pm in

4 servings
You will need
4 partridges or 2 if of good size
3 anchovies
4 oz. bacon
4 large ripe tomatoes, peeled and chopped
3 medium pimentos, peeled and sliced (To peel, burn over flame until black outside, then wash off skin under the cold tap)
parsley, chopped
1 glass white wine
ground pepper
salt

lemon slices for garnish
4 thin slices of first-class Serrano ham

Clean partridges well. Take the bones out of the anchovies and wash well under the tap. Chop anchovies together with the partridge livers and back, to make a finely-chopped stuffing. Season with salt and a little pepper. (A small quantity of white bread crumbs, soaked in milk and compressed, may also be added.)

Stuff the partridges with this mixture and sew up with twine. Sprinkle with salt. Lightly fry partridges in the oil.

Once the partridges are browned on the outside, add the fried tomatoes and pimentos. Lightly fry tomatoes and pimentos in oil and season with salt, pepper and chopped parsley.

Put them in a casserole and cover. Cook slowly for 30 minutes. Add wine and cook for thirty more minutes. The partridges are now ready to serve, but do not forget to take out the twine.

Garnish with lemon slices around the partridges. To accompany, serve in a separate dish fried ham slices.

©Shufunotomo Co., Ltd., Japan 1973

Wiener Wednesday: Surprise Drumsticks (1972)

Published by Anonymous (not verified) on Thu, 28/07/2022 - 3:33am in

Tags 

1970s, Food, Pork

It’s the last Wiener Wednesday of 2022! Today we have another reader-submitted recipe. Poppy Crocker from Grannie Pantries was kind enough to send over this gem from  Loyta Wooding’s Smart Shopper’s Cookbook (1972). Here’s the obvious question–what, exactly, is the surprise here?  These are obviously not drumsticks. Do you think you’d eat ground pork wrappedContinue reading Wiener Wednesday: Surprise Drumsticks (1972) →

Zealand Pig’s Knuckles (Holland) / Jarret de Porc Zélandais

Published by Anonymous (not verified) on Wed, 27/07/2022 - 8:36am in

ingredients:
2 pounds small hard pears
2 fresh pig’s knuckles
salt, pepper
2 pounds potatoes

instructions:
1. Wash the pears but do not peel them. Remove the hard core and seeds
2. Place them in a stewpan. Place the pig’s knuckles on top of the pears.
3. Cover with water. Season with salt and pepper. Cover and cook over low heat for 3 hours.
4. Serve with boiled potatoes.

In Holland, this dish is often prepared with dried pears.

© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.