RÓŻYCKI Andrzej
KRAKOWSKIE WYROBY WĘDLINIARSKIE
Krakow, 1926 Printing House of "Voice of the Nation", pp. 206, format 12x18 cm
A classic charcuterie handbook by the owner of one of the most famous butcher shops in Cracow.
On September 28, 2005, "Kiełbasa Lisiecka" was added to the List of Traditional Products in the category of fresh meat and meat products. In a publication published in 1926 entitled. "Krakowskie wyroby wędliniarskie - praktyczne wskazówki o wyrobbie wędlin" by the Master Sausage Maker and owner of the Sausage Factory in Krakow, Mr. Andrzej Różycki, it was written that "...The way of making Krakow sausages has made a name for itself thanks to its goodness, as evidenced by the fact that before the war 70% of the sausages produced in Krakow in the way I specified went to supply cities in the former Austria and abroad." The author, in the chapter "Krakowska kiełbasy krajane", gives recipes and lists a number of sausages, among which he singles out, among others, krakowska grubo krajana kiełbasa, kiełbasa krajana na sposób domowy, krakowska kiełbasa chopane. It was in the 1930s that Krakow's sliced sausages gave rise to Liszka sausage, as a special type of them, sought after by consumers for its taste, recipe and method of making, identified precisely with Liszki. It is known from oral accounts that Prince Adam Sapieha, the Metropolitan of Cracow, also held Liszka sausage in high esteem, as did his later successor Cardinal Karol Wojtyla, who always tasted it during his visits to the Liszka parish.
In the book, among other things.: tips on selecting hogs for charcuterie; handling pigs or cattle before beating; beating cattle and pigs; live and beaten weight of cattle and pigs; tips on meat; stripping meat; trimming; veining; salting meat; cleaning intestines and guts; seasoning; stuffing; krakowska krajana kiełbasa; home-cut sausage; home-cut sausage for drying; beef-cut sausage; Chopped sausages for cooking; country sausages; country sausages for cooking; Cracow chopped sausages; chopped sausages from beef; chopped sausages for home-drying; Chopped sausages for cooking; chopped country sausages; chopped country sausages for cooking; sirloin sausages; Tyrolean sausages; sausages of Paris; kabanos; coarsely chopped Debrecen sausages; Debrecen original Hungarian salami; sausages; anchovies and anchovy sausage; Warsaw anchovies with beef meat; Warsaw anchovies with pork meat; meatloaf (pate hare); Westphalian ham to eat raw; paprika pork fat; pork fat for bread; roasted bacon; rolled bacon; roasted sirloin; hunter's sirloin; salmon fillets; salmon fillet of Paris; sztufada; roulades; pig roulade; rolled beef roulade; stuffed pork head; pate; venison pate; young pig pate; roasted pork front ham; beef ham; rolled pork ham; rolled pork veal; roast mutton rolled; auspik; arranging a smokehouse; smoking sausages; smoking cut sausages from unmarinated meat; smoking sausages; smoking kabanos; smoking debrechers and much more.
PUBLISHER'S HARDCOVER HALF CLOTH BINDING
Condition DB/ spine rubbing, cover staining, rust spots (foxing) and soiling in places, stamp on prelims and title page.
