We all know, now, what goetta is. Sort of. But not all of us, not even most of us, know how to pronounce it. It is “get-a,” or is it “gate-a,” or is it …
Well, never mind. Maybe someone will tell us how to correctly say right out loud this particular concoction.
Meanwhile, Granite Falls helper-outer Jo Fricke tells us, “My husband, Curt, and I almost always read your Forum columns, unless we are away. We missed the one with the SOS for ‘something you said sounded like scrapple.’ But the recipe named goetta on Wednesday, July 26, got our attention.
“My husband Curt’s heritage is German, and he grew up in and around the St. Louis area. His paternal grandmother made a dish that was passed on to his mother. We never saw a written recipe with a name. It was verbally spoken of as ‘step-getta,’ our phonetical spelling, and was thought of as developed during the Depression as a meal extender.
“We have searched unsuccessfully for the recipe’s roots, or even someone who was familiar with it or even something similar to it.
“It differs from scrapple and, also, goetta – in that the cereal used is barley (my personal favorite). When I saw the ‘goetta’ recipe, I wondered if our recipe was related to, but not the same as, the original?”
Winding up, Jo says, “Curt’s recipe is just so wonderful, but not what you would call a health food. Curt makes it at Christmas for gifts to our children, and occasionally, at other times – if we happen to see a nice-looking pork shoulder at the grocery store.
“I am curious if any of your readers arre familiar with this particular recipe, its origins, or any other history about it.”
Speaking for all of us, then, let me say that we’ve loved the family background we have had with other recipes – so, if you haven’t already chipped in with yours, please, please do it right now …
Just write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. As you know, we are always happy to receive your contributions and requests. But please remember that all letters and all e-mail must include a name, compete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
Now for:
Curt Fricke’s grandmother’s step-getta
4-5pounds lean pork shoulder, bone in
Water
1pound barley
2tablespoons black peppercorns
5-6bay leaves, or to taste
Salt to taste
Eggs
Put pork shoulder in large stockpot or kettle; barely cover with water. Bring to boil and simmer until meat is very tender. Remove meat from cooking liquid and let cool.
Meanwhile, add barley, peppercorns, bay leaves and salt to liquid in pan and cook until barley is done.
Trim off any fat from meat and remove bones. Grind meat and return it to the pot with the barley; stir to mix well. If mixture seems too liquid, let simmer about 10 minutes or as needed. Put in bowl and let cool. Store in refrigerator. (Best if left overnight for flavors to develop.)
The next day, take out desired amount and heat in skillet. Serve hot, topped with over-easy eggs or plain. Add more salt, if needed. If desired, divide remaining goetta into meal-size portions and freeze until needed.
The Forum is always happy to receive your contributions and requests. Please remember, though, that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code.
No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Food section.
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