SPIRGUCIAI Spirguciai are used on potatoes, vegetables, dumplings, etc. and as a basis for many Lithuanian sauces and gravies. They may be served as is with bread, or alone as a snack.
Use thickly sliced or slab bacon or fat cut from baked or boiled ham or shoulder.
Cut into uniform ¼ to ½ inch dices. Place in a heavy skillet over moderate heat. Stir occasionally with a long handled fork.
When fat is all rendered and spirguciai are uniformly crisp and light brown, pour off melted fat through a strainer.
Spirguciai may also be fried in a moderate oven. Stir occasionally and watch carefully, when nearly done to avoid scorching.
Submitted by: Joe Ames
From: POPULAR LITHUANIAN RECIPES, Sixth revised edition
Printed by: Lithuanian Catholic Press, 4545 West 63rd Street, Chicago, IL 60629
