Name: Veal and Oyster Gumbis (Kalwefleesch-un-Auschter Gumbis)
Yield: 6 to 8 servings
Cuisine: German
Ingredients: ⅓ cup (25 g) minced fresh parsley; 20 stewing oysters with ½ cup (125 ml) oyster liquid; 2 hard-cooked large eggs, sliced; freshly grated pepper; 1 tablespoon minced fresh rosemary; 1 cup (250 ml) whole milk; 4 ounces (125 g) coarsely chopped prunes; 1 turnip, peeled and diced (about 4 ounces/125 g); 8 ounces (250 g) coarsely chopped cooked veal; ⅓ cup (60 g) diced slab bacon; 9 cups (765 g) finely shredded cabbage, resembling angel hair noodles; 2 medium onions (250 g), sliced into rings

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

Ingredients

⅓ cup (60 g) diced slab bacon
8 ounces (250

Method

Preheat the oven to 350°F (175°C). Lightly brown the bacon in a skillet over medium heat for about 4 minutes. Lift out with a slotted spoon and put the bacon in a large bowl with the veal, turnip, and prunes. Make a layer with half of the cabbage in the bottom of a deep 8-quart (8-lite