Russian Polony
A historical recipe from The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish, by Anonymous (1864).
A historical recipe
The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish; also, the art of pickling and the preservation of fruits and vegetables, by Anonymous (1864). Project Gutenberg eBook #71687.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.
Source and licence
From The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish, by Anonymous (1864). Digitised by Project Gutenberg, eBook #71687 (https://www.gutenberg.org/ebooks/71687). 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.
Russia. Associated with Russia by a demonym leading its title: Russian (confidence 0.55). "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.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
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Ingredients
- 4 lb. Peel
- 1½ oz. Shalots
- 6 oz. Juniper berries
- 3 oz Jamaica pepper
- 3 oz. Bay salt
- ¾ lb. and blending all
Method
- Your success in this undertaking chiefly depends upon the choice of the meats made use of.
- Take of The lean of Belfast smoked hams, 1 year old 3 lb.
- The fat of Belfast smoked hams, 1 year old 3 lb.
- High flavoured hung beef 3 lb.
- Smoked ox tongues 3 lb.
- Hard back fat of bacon 4 lb.
- Peel the tongues after being boiled and reject the roots and tips.
- Cut the four first of the above up into dice and pound them separately into smooth pastes, with mucilage of gum tragacanth and fresh butter.
- Next cut the fat bacon into dice or cubes as large as the finest growth of peas, no rind or gristles to be retained;
- then mix intimately together, Garlic, minced 1½ oz.
- Shalots, minced 6 oz.
- Juniper berries, in fine powder 3 oz Jamaica pepper, in fine powder 3 oz.
- Black peppercorns 3 oz.
- Bay salt, in fine powder 1 lb.
- Coarse sugar ¾ lb.
- and blending all the meats well, season highly with the mixture, and put it down in a jar for a week to mellow.
- Then work the mass well for half an hour.
- Get some of the largest ox intestines, and soak them in luke-warm salt and water, wipe them dry and proceed to fill them, keeping out the air as much as possible, which you will effect by regular and even pressure, and pricking, only where necessary, with a stocking-needle.
- Make your polonies about a foot long each, and put them aside as done until the next day;
- then repeat the pressure and tie them up finally.
- They must be put into boiling-water with a little salt and saltpetre, and after once boiling, simmer only for half an hour.
- Then take them up, wipe dry, and hang in a current of air for a week, being turned daily without fail.
- Then smoke them with Oak lops 2 parts Beech chips 2 parts Fern 1 part Peat 1 part for a month.
- Stow them away in malt cooms.
- They will be prized by those persons who delight in high flavours.
- They need no coating;
- nay, many foreigners prefer them mouldy on the outsides.