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This is a very old traditional Polish recipe and it was served at royal banquets and is still the piece de resistance after hunting parties. This is best served at large parties because of the numerous ingredients and, if necessary, any leftover can be put in the refrigerator for future use.
The following proportions are only approximate and can be varied according to taste and availability.
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| What You Need: |
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ALLOW AT LEAST ½ LB. OF EACH OF THE FOLLOWING COOKED MEATS, DICED
Roast beef or pot roast
Chicken or duck
Roast lamb
Ham
Roast pork
Sausage
Venison or hare
Roast veal
TOGETHER WITH
6 - 8 pound sauerkraut
2 onions, minced
1½ oz mushrooms, cooked until soft enough to cut into thin strips
2 tablespoons flour
Salt, pepper and sugar to taste
Liquid in which mushrooms have cooked
1 cup Madeira wine (or more)
¼ pound salt pork, diced and browned
IF THE MEATS MUST BE PREPARED FRESH, EACH PIECE SHOULD BE POT-ROASTED SEPARATELY, TOGETHER WITH THE FOLLOWING
1 tablespoon (or less) butter
6 peppercorns
1 onion
A bay leaf (optional)
1 carrot
½ cup soup stock (approx.) to prevent sticking
1 stalk celery
A piece of celery root
A piece of parsley root
Salt to taste
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| How To Cook: |
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1. Combine the sauerkraut and cooked mushrooms together with the liquid in which they were cooked.
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2. Brown the diced salt pork, cook the onion in this fat until limp, add flour, and stir until blended.
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3. Add to the sauerkraut.
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4. Add all the diced meats, season to taste, and simmer, tightly covered, until ready to serve.
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IF THE MEATS MUST BE PREPARED FRESH, EACH PIECE SHOULD BE POT-ROASTED SEPARATELY IN THIS WAY:
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1. Cook each meat until tender.
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2. Dice and combine with sauerkraut as directed above.
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3. The vegetables with which the meats have cooked may be used separately.
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4. Traditionally they are not added to the main dish.
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NOTE:
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This dish is even better reheated, so it may be prepared in the morning for use in the evening. It will keep in the refrigerator for about 3 days, if necessary.
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