Kronieskys
From The spirit of cookery, 1895
Can use calf’s cou'l as a wrapper.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 188. The excerpt below is the record exactly as published.
Kronieskys (d la Btisse), also called kraniouskys, are force- meat balls of any of the materials just mentioned, wrapped in braised calf’s udder, thinly cut, immersed in butter, and fried in hog’s lard ; instead of calf’s udder, calf’s cou'l (net, omentum) may be used as a wrapper. According to some authors, the specialities of a kromesky are a little jacket of fat bacon
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