Hog Maw
A historical recipe from Pennsylvania Dutch Cooking, by Anonymous.
A historical recipe
Pennsylvania Dutch Cooking, by Anonymous. Project Gutenberg eBook #26558.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Pennsylvania Dutch Cooking, by Anonymous. Digitised by Project Gutenberg, eBook #26558 (https://www.gutenberg.org/ebooks/26558). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Cooking -- Pennsylvania); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2 lbs. smoked sausage meat
- 3 cups boiled potatoes
- 1 medium onion
Method
- 1 pig's stomach 2 lbs.
- smoked sausage meat, diced.
- 3 cups boiled potatoes, diced 3 cups sliced apples 2-1/2 cups bread crumbs 1 medium onion, chopped 2 cups chopped celery chopped parsley salt and pepper Clean stomach well and soak in salt water.
- Combine all ingredients and mix well.
- Stuff the stomach with the mixture and sew up the opening.
- Simmer for 2 hours in a large kettle with water to cover.
- Remove to baking pan with hot fat, brown in hot oven (400-f) basting frequently.
- Slice with sharp knife.