"Until now I was under the false impression that the Polish national dish was bigos, an exquisite stew of cabbage heads, bitter hearts and virulent liver, a dish full of acids and pungent smells. Someone would always "cook bigos" [i.e., make a mess] for somebody else, then they would slap one another in the face, in a newspaper or in a café, and life, replete with rosy cheeks, temperament and fulsomeness, was beautiful. It saddens me, though, to see that tradition fades, as does the noble dish of bigos, and it is beef tongue in the Polish style that now reigns supreme in the Polish menu. Bigos was an exuberant dish, announcing itself through its scent from afar, juicy and vigorous. Tongue in the Polish style is more intricate, sweetened with almonds and raisins; it is, indeed, the dumbest part of a thoughtless beast, but the sweetness of its seasoning is ineffably appetizing."
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Bigos
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