HUNGARY-L Archives

Archiver > HUNGARY > 2001-04 > 0986157478


From: Karen Gacsala <>
Subject: Re: [HUNGARY-L] Picnic food
Date: Sun, 01 Apr 2001 15:37:58 -0500
References: <5f.13197f83.27f7e614@aol.com>


We do this in our fireplace all winter long. We also put sliced
tomatoes on the bread with the onions. Soooo the hearth is
just a little greasy!!! It sure does taste good.
Karen

wrote:

> I'm curious as to whether some others experienced the following in some way:
>
> Every once in a while in the warmer weather our Hungarians would gather for a
> "picnic". Besides the "table food", we also had [spelled phonetically here]
> "cell-lo-na".
>
> This was a piece of salt pork about 3" x 3" x 6", seasoned with "Hungarian
> spices", and pierced by a roasting stick or branch, lengthwise over an open
> fire on the ground. Slices of sour-rye bread "salted" with paprika, and
> covered with chopped onions were put on a platter. The salt pork on the end
> of the stick was slowly turned over the fire, and when it started to drip,
> the drippings were allowed to fall on the bread slices until fully covered.
> The drippings were so hot that they partially cooked the onions on the bread.
>
> Many of the older Hungarians would "rinse" their throats, after eating the
> bread, with a shot of whiskey.
>
> The Hungarians in our area also called this "turkey on the stick".
>
> Jack Kovacs

This thread: