Relichen

Ingredients

• Plain tripe
• each quart of chopped raw beef
• 1 cupful of raw fat pork
• 1 onion chopped fine
• 1 teaspoonful of celery seed
• 1/4 of a bay leaf
• 1 tablespoonful of salt
• 1 teaspoonful of pepper

Method

1. 1

   Boil tripe until tender, cut into pieces, and sew into bags.

2. 2

   Make stuffing with beef, pork, onion, celery seed, bay leaf, salt, and pepper.

3. 3

   Fill bags, sew up, and boil in salted water for four hours.

4. 4

   Transfer to spiced vinegar for six days before serving.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 53. The excerpt below is the record exactly as published.

a teaspoonful of pepper. Scald the oyster liquor separately, skim carefully and add to it I teaspoonful of butter. Have ready 8 or 10 slices of thin crisp toast, dip each into the hot oyster liquor and lay on a heated platter. Drop into the sauce the drained oysters and stir over the fire until they are plump and well ruffled. Pour at once over the oysters and send to the table. 8.— Relichen. Relichen is an old-time but very good dish which is still highly popular in certain sec- tions of Pennsylvania and other states. Plain tripe is selected and after being boiled until tender it is cut into pieces three by seven inches ; these are doubled and sewed to form 192 December^ little bags. A stuffing is made by adding to each quart of chopped raw beef i cupful of raw fat pork^ ^ of an onion chopped fine, I teaspoonful of celery seed, ^ of a bay leaf rubbed to a powder, i tablespoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.