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Method for dying Easter eggs - Art Ibach
I've searched the Internet, to no avail, for a possible clue to something that has eluded me for years. This goes back to my earliest childhood; from 0 to 10 years old. Easter egg coloring, using commercially available dye products, was non-existent at our house. My father started preparing for next years Easter eggs right after the current Easter. He would gather old pieces of scrap iron, such as pick axe heads or anything iron that would rust. He would then put them outside to be exposed to the elements until right before next Easter; the rustier the better.
About two weeks before Easter he would obtain between 10 and 20 gallons of whey from the local creamery. He would also acquire sheep tallow from the local slaughterhouse. He would then pour the whey into, what I recall being a galvanized wash tub, covering the rusty pieces of iron. Next the soon to become Easter eggs were boiled and cooled. At this time he would he would begin melting the sheep tallow until it was liquified. Those eggs that were destined to become golden in color were dipped into and coated with tallow. Then removed allowing the tallow to harden on the eggs. A stylus was now used to draw and/or write on the tallow covered eggs. These eggs were then placed into the tub of whey and rusty iron. This produced gold eggs with ebony writing and drawings.
The only other color variation was black eggs with gold writing. To make these, instead of dipping the eggs into the melted tallow he would take one of those old pens that you would normally dip into an inkwell and dip into the melted tallow scribing or drawing on the white eggs. After allowing that to harden, these eggs would be placed into the same tub of whey and rusty iron. After this bath (overnight as I recall) out came black (shiny) and gold Easter eggs with the color etched to the shell! I don't know what the chemical explanation for this process is but somehow the oxide from the iron, the lactic acid from the whey and the calcium of the egg shell inter-react. The sheep tallow must act as a screen, allowing only some of the elements to reach the egg shell. Outside went the same scrap iron pieces for next year and so the cycle continued.
Has anyone ever heard of such a process? Does anyone have any ideas for finding out where this Easter egg dying method may have originated? Could it be unique to Leiberstung? (assuming my father got it from his father). Any help might add to our Ibach family history.
Art Ibach learned this recipe by watching his father teach his mother how to cook it.
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slab or rack of fresh pork spareribs (3 1/2 to 5 lbs.) "baby-back ribs are best" |
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one large or two medium onions |
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de-fatted chicken broth, about two quarts (homemade is best; may substitute canned) |
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12 whole peppercorns |
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9 whole allspice |
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4 whole cloves |
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2 large bay leaves (whole) |
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salt to taste (less if using canned chicken broth) |
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3 medium leeks |
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8 to 10 medium sized potatoes (White Rose or Yukon Gold are best) |
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about 1/2 cup chopped parsley (flat-leafed Italian) |
Directions
Cut slab of fresh pork spareribs into serving pieces (two or three ribs per piece)
Coarsely chop onions
Place meat, onions, peppercorns, allspice, bay leaves and cloves in a large soup kettle
Pour enough chicken broth to amply cover ribs and onions
Bring to a rapid boil; skimming any foam that may develop from scalding
Reduce heat to simmer for 2 to 3 hours, or until meat is almost falling off of ribs
Remove rib sections from the broth with tongs and set aside/refrigerate
This allows the broth to cool in the refrigerator overnight; making it easy to remove the hardened fat the next day.
Strain broth to remove "spent" onions and whole spices
Defat pork broth - I prefer to do these steps a day ahead.
Reheat the defatted broth to a rapid simmer
Return the sparerib pieces to the broth and add the potatoes and leeks
The potatoes should be peeled and cut into large bite size chunks.
The leeks should be halved length-wise and thoroughly rinsed of all sand/grit.
Cut leeks in about 1" lengths, using all of the white and tender green part
Add chopped fresh parsley
Continue to simmer until the potatoes and leeks are tender
Serve
With tongs, place a cooked rib section into each large soup bowl. With a slotted
spoon, fill each soup bowl with enough potatoes and leeks until the bowl is
almost 3/4 filled. Ladle enough broth in the bowls to cover the ribs and
potatoes.
Serve with plenty of whole grain German-style bread or Pumpernickel; well
supplied with butter. This recipe makes eight to ten generous servings. Enjoy!
Here is a German recipe link Art Ibach hopes you will enjoy:
Ingredients - 4 to 6 servings
Place flour in clean dry iron skillet over low heat, constantly stirring gently with spoon until flour takes on a golden hue of brown. This can take 30 to 40 minutes. When flour is a golden brown, stir in paprika and continue to toast and stir until paprika begins to darken. Do not burn Remove browned flour and paprika from the skillet and set aside. (The flour and paprika preparation can be done in advance and stored in an airtight container.)
Fry bacon in iron skillet to render fat. Remove bacon pieces and discard or use for another purpose. (For a more authentic flavor, use fresh bacon, un-smoked, that has been impregnated with crushed juniper berries for at least six hours.)
Dredge steak pieces in browned flour/paprika mixture; reserving at least two tablespoons for sour cream.
Increase heat in iron skillet laden with bacon drippings. Sear floured meat pieces on both sides. Remove meat and set aside on platter. Deglaze frying pan with a splash of gin. Reduce heat. Put chopped onion and remaining spices in frying pan to sauté. A little butter may be added if not enough bacon fat remains. Sauté onions until translucent. Lay meat pieces on onion and spice bed. Add stock or broth. Cover pan and reduce heat to a slow simmer. Simmer do not boil for about two hours or until meat is tender. Remove meat from pan. Strain liquid from pan; removing spent onions and whole spices. Return strained broth to frying pan over high heat, uncovered, reducing volume about in half. Turn heat off. Mix approximately two tablespoons of reserved browned flour/paprika into sour cream. Stir in some of the heated broth to temper the sour cream mixture. Gradually whisk sour cream mixture into warm broth until fully incorporated and smooth. Add about two ounces of quality Madeira. Return meat pieces to the gravy. Reheat but do not cook further. Serve.
Traditionally this meat and gravy dish should be served with ample mashed potatoes. An ideal vegetable accompaniment is steamed asparagus. A wilted lettuce/baby spinach leaves/dandelion greens makes an interesting salad course.