Haven’t seen these delicious snacks in New York for years (maybe banned by the anti-cholesterol crusaders and the stricter standards of today’s Health Department): Jewish rye bread topped with 1/8 to 1/4 inch of chicken fat. The base for very rare, room temperature roast beef and sliced raw onions (much coarse salt and black pepper). Kosher garlic dills on the side.
Meaty, pickled pig knuckles. A staple at Third Avenue Irish bars. Every bar had a big jar of them (many Irish bars also served hard boiled eggs). During HG’s journalism days he often supped at the Mirror Bar in the Daily Mirror building (east 45th off Third) — two shots of Imperial Rye Whiskey, one hard boiled egg, one pig knuckle, one Ballantine Ale. Meal and beverages cost a little more than a dollar.
The Jewish bars on the Lower East Side served thickly battered, room temperature fish fillets as a thirst producing giveaway. The fish was fried in chicken fat and given zest with grated garlic and a dusting of cayenne pepper. HG enjoyed this savory snack at a bar on Essex (off Delancey) favored by small time gamblers, shylocks and other unsavory types.
All delicious. All un-healthy. All Missed.
