Donning his Balmoral hat, the one with the pheasant hatband, he stewed a pot of Opole Pork and Beans. He brought the pot to a boil and waited. The Opole Pork and Bean Co. was owned by Andrzej Czachor, a onetime tinker and gadabout from Opolskie Poland. He produced, tinned and marketed Opole Pork and Beans in a tinkers’ shed behind the Lublin (Kościół Polskokatolicki w Rzeczypospolitej Polskiej) Catholic church. Bishop Wiktor Wysoczański was a great admirer of Opole Pork and Beans, as were Rabbi Yitzchok Hertz and Rabbi Gershon M. Garelik. Both Rabbi Yitzchok Hertz and Rabbi Gershon M. Garelik served in the Plugot Mahatz, Rabbi Yitzchok Hertz as a cook and Rabbi Gershon M. Garelik in the motor pool. Rabbi Yitzchok Hertz substituted brisket for pork and Navy Beans for Cowpeas, slow cooking the fendl cassoulet in a Jersey Crock for 27½ hours. The legless man bought a half-pound of jellied pork and a day-old loaf of Quaker’s bread. He made jellied pork and Quaker loaf sandwiches with a bowie knife he kept on a string tied round his waist. Andrzej Czachor married a girl from Lublin with cornrow hair and blossoming lips.
2 cups of boiling water, ½ cup of molasses, ½ tablespoon of salt, ½ a yeast cake dissolved in ½ cup of lukewarm water, 1 cup of Quaker’s Rolled Oats, ¾ cup of flour. Add boiling water to oats and let stand one hour; add molasses, salt, dissolved yeast cake, and flour; let rise, beat thoroughly, turn into buttered bread pans, let rise again, and bake. By using one-half cup less flour, the dough is better suited for biscuits, but, being soft, is difficult to handle. To make shaping of biscuits easy, take up mixture by spoonfuls, drop into plate of flour, and have palms of hands well covered with flour before attempting to shape. The legless man made Quaker’s bread on Saturdays and every second Wednesday.
On Sundays he made Piftie de porc. 3 lbs. (1.5kg) Pork feet and/or head, 1 onion, 2 carrots, 1 parsnip, 1 parsley root, 1 celery root, 2 bay leaves, 3-4 juniper berries, 3-4 garlic cloves and salt. Wash and clean the feet and/or head. If hairy, singe. Split the feet in two lengthwise and break the head with the mallet. Place in a large pot and cover with water so that there are 3-4 inches of water above the pork pieces. Boil over slow to medium heat. Remove the foam as it forms. Then add salt, vegetables, bay leaves, and juniper berries. Cover the pot almost completely. Boil until the meat falls off the bones. Remove the bones and place the meat on the bottom of one or several deep plates. Chop the garlic, add some salt and mix with the meat broth. Strain and then pour on top of the meat in the plates. Refrigerate it so that it gels. To obtain a nice, clear jelly you have to boil slowly, with the pot almost covered. The tastiest pork jelly is made out of pork feet and ears. You can use beef feet or a mixture of pork and beef feet. On Mondays he made enough jellied pork sandwiches to last him until the following Monday.
2 cups of boiling water, ½ cup of molasses, ½ tablespoon of salt, ½ a yeast cake dissolved in ½ cup of lukewarm water, 1 cup of Quaker’s Rolled Oats, ¾ cup of flour. Add boiling water to oats and let stand one hour; add molasses, salt, dissolved yeast cake, and flour; let rise, beat thoroughly, turn into buttered bread pans, let rise again, and bake. By using one-half cup less flour, the dough is better suited for biscuits, but, being soft, is difficult to handle. To make shaping of biscuits easy, take up mixture by spoonfuls, drop into plate of flour, and have palms of hands well covered with flour before attempting to shape. The legless man made Quaker’s bread on Saturdays and every second Wednesday.
On Sundays he made Piftie de porc. 3 lbs. (1.5kg) Pork feet and/or head, 1 onion, 2 carrots, 1 parsnip, 1 parsley root, 1 celery root, 2 bay leaves, 3-4 juniper berries, 3-4 garlic cloves and salt. Wash and clean the feet and/or head. If hairy, singe. Split the feet in two lengthwise and break the head with the mallet. Place in a large pot and cover with water so that there are 3-4 inches of water above the pork pieces. Boil over slow to medium heat. Remove the foam as it forms. Then add salt, vegetables, bay leaves, and juniper berries. Cover the pot almost completely. Boil until the meat falls off the bones. Remove the bones and place the meat on the bottom of one or several deep plates. Chop the garlic, add some salt and mix with the meat broth. Strain and then pour on top of the meat in the plates. Refrigerate it so that it gels. To obtain a nice, clear jelly you have to boil slowly, with the pot almost covered. The tastiest pork jelly is made out of pork feet and ears. You can use beef feet or a mixture of pork and beef feet. On Mondays he made enough jellied pork sandwiches to last him until the following Monday.
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