Tuesday, October 26, 2010

Scariest Vintage Recipes #6: Corned Pig's Knuckles

Thanks to those of you who have been writing or offering me tips on what should make this list. Likely I could do a month of this from all the recipes I've posted. I think you'll be sufficiently scared by this one...Anyone want to make this for Oktoberfest?

From Mother's Day, 2007

I found my Meals With a Foreign Flair from 1963, Better Homes and Gardens. I found the 'Stout German Fare' and believe me, you'd be pretty stout after eating these.


This lovely picture shows us a 'Hausplatte':

Use a large oval plank or platter with a rim. (plank?) Border with Potatoes Duchesse. Fill center with Weinkraut; top with these: Corned Pig's Knuckles, Boiled Beef, grilled precooked Bratwurst, and cooked Knack-wurst.

Yum yum yum.

In case you want to try this at home, first buy some Tums, then try the recipe for Corned Pig's Knuckles:

Cover corned pig's knuckles (some markets will cure them for you) (Amy's note: these are not markets I wish to frequent) with fresh water, no salt. Add a small onion, cut in half and add a few peppercorns and bay leaves.

Simmer 2 1/2 - 3 hours or till tender; remove from water. Cook 30 minutes with Weinkraut. Allow 1 knuckle per person. (in case people are fighting over them?)

1 comment:

Anne said...

Corned pig knuckles?! I'm very afraid!