Fingers
Fingers
“A Danish Delight” *dad’s favorite
I asked Aunt Donna Rae why this recipe was named Fingers. She said the Danish word is something like “Finga” and Grandma Lillian said they just started calling them Fingers.
I remember my grandmother preparing this recipe, the house would smell horrible, all day long. I still can’t look at this recipe and think of it as a “Danish Delight”.
Ingredients
1 beef heart
2-4# beef liver
1 ½-2# stewing meat
1 beef tongue
Instructions
Place heart and tongue in large pan, cover with water and add 1 T. vinegar and salt. Simmer 3-4 hours until done.
Add stewing beef last 1 ½ hours of cooking time, add liver last 10 minutes. Remove meat, reserve broth, cool and trim meat.
Grind meat, plus 2 medium onions. Return this ground mixture to broth; bring to a boil over moderate heat. Stir frequently, as will scorch easily. Make a thickening of 1-1 ½ c. flour and water, gradually stir into boiling mixture and cook 5 minutes. Add 1/8 t. All Spice as it boils. Stir frequently. Cool. May be refrigerated 10-14 days. Freezes well.
To serve – heat up desired amount, adding a few drops of vinegar. Serve on toast.