|Viennese Cuisine: The New Approach|
|by Donald Flannell Friedman|
The popular conception of dining in Vienna is a selection of rich and heavy meat dishes followed by sweet cakes with whipped cream.
Results 1 - 8 of 8 for pork fatback
Obtain and clean ... the slice of pork into small cubes ... salt pork, retaining the pink. Or, for a total break with tradition, try substituting pancetta.
MANHATTAN VARIETY: Add ... Fry the salt pork; dry, saving ... slowly to serving hot. Sprinkle each bowl with salt pork scraps and put on a pat of butter.
Place neck bones ... Dice and fry fatback. Add the ... sauerkraut. Finally, put the cooked split peas into the soup. Salt, pepper to taste. Simmer for 12 minutes.
Cook in 30 gallon pot over oak and hickory coals. Cover meat with water, about 10 gallons. Boil all meat together until it comes off bones (about 3 ...
Put together in pot and cook 3 hours or more (boil slowly). When they are soft, remove one cup and mash well and return them to the pot and salt and ...
For each quail, ... a sheet of fatback over the breast ... quantities are required or for braised dishes such as sauerbraten, pot roast and Swiss steak.
Fry fatback and onion together ... salt and pepper. Heat through. Serve with butter and crackers. For those cool nights prowling around the Manhattan shore.
Moderate sodium. Slice ... Rinse the salt pork to remove any ... tender (approximately 8 minutes, stirring once) or to taste. Serve immediately. Serves 4.
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