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APPETIZER

Jeprak, Albanian

Ingredients
  • 2 lbs of beef (lean)
  • 2 lbs. of pork (lean)
  • 3 large onions
  • 3 large sections of garlic
  • 1 demi-tasse rice
  • 1 bunch parsley
  • 1 (almost) fistful of salt and pepper
  • About 20 grape wine leaves (fresh or preserved; the fresh are better)
Preparation Instructions

Ask the butcher to coarsely grind the pork and beef together. Put the fresh grape leaves in boiling water. Cut the onions, garlic and parsley fine (do not grind), add salt, pepper and rice. Mix, mix, mix and mix. Invite your guests the day before you are going to have them for supper, bring out the mixture and the leaves with the stems cut off. Serve them tea while they and you roll the compound into golf ball-size balls.

Place them in a deep pot. Squeeze each row gently. Put them on a slow fire and leave them on a very slow fire for about 4 hours.

This is one dish which you really have to like to make it again. In Albania, it is served after a good roast and pilaf as an appetizer for good wine.

Contributed by Mrs. Isolda Gera, 1950

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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH

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