"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bohemian Sekanice Recipe

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This recipe for Bohemian Sekanice, by , is from The Eating Olympics Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret Ptacek
Added: Friday, September 24, 2010


2 pounds boneless veal
1 pound pork shoulder
6 slices stale bread (3 days old)
2 tbls chopped chives
2 minced garlic cloves
2 tsp salt
12 eggs
pepper to taste

Boil meats together in water (enough to cover the meat) and garlic, until tender.
Drain, reserving liquid.
Coarsely grind meats together.
Soak bread in reserved liquid. Squeeze lightly and add to meat with remaining ingredients. Add 1 cup of reserved liquid.
Mix well.
Bake in greased glass dishes in 350 oven for 1 hour or until crust is brown.

Personal Notes:
Personal Notes:
This is what we make as our main dish for our family gathering on the Saturday evening of Easter weekend.




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