Written by Kathleen Koubek
This recipe comes from Vizovice, which is situated in Zlin Region. The first written record of it dates back to 1261, and it was made in the Cistercian monastery, which was established by the royal castellan. The monastery was named after him as Smilheim or Rosa Maria – Maria’s Rose. Before this date Vizovice was a market village. The main sources of income for the Vizovicans were two businesses, the brewery and distillery owned by the Jelinek familly. In 1843 the brewery produced 2,500 barrels of beer and the distillery produced 800 barrels per year. Lots of products were sold abroad. It is where the future fame of the Vizovice Slivovitz (plum brandy) has its origins. The tradition of the Singer and Jelinek family is well known. The Vizovice area and surrounding regions are famous not only for alcohol brewing and distribution, but also for the tradition of coloring Easter eggs, called “Valasske kraslice.” The technique used for the decoration is Walachian beeswax batik.
1 lb boneless kid (baby) goat or lamb meat
2 cups milk
1/4 cup Panko bread crumbs
1/2 cup butter
1 Tbs violet leaf herb (you can it buy online)
salt to taste
First we have to boil the milk. Meanwhile, cut the meat into small cubes. When the milk is boiling, add in the Panko bread crumbs, salt to taste, and the sliced violet leaves. Then let the contents of the pot cool. Next, mix in the eggs and the goat meat. After that, pour everything into a greased baking bowl and slowly bake it for about 45 minutes. Serve it with potatoes or just with rye bread.