|
Classic
Cook Books
< last page | next page >
page 177
a gallon crock.
Clarify the fat from the cloth, colander, and liquor of the pot, and use for
frying.
FRIED PORKSTEAKS.
Fry like beefsteaks, with pepper and salt;
or sprinkle with dry powdered sage if the sausage flavor is liked.--Mrs. B. A.
Fay.
FRIED SALT PORK.
Cut in rather thin slices, and freshen by letting lie an hour or two in cold
water or milk and water, roll in flour and fry till crisp (if you are in a
hurry, pour boiling water on the slices, let stand a few minutes, drain, roll in
flour and fry as before); drain off most of the grease from frying-pan, stir in
while hot one or two table-spoons of flour, about half a pint of new milk, a
little pepper, and salt if not salt enough already from the meat; let boil and
pour into gravy dish. This makes a nice white gravy when properly made.
YANKEE PORK AND BEANS.
Pick over carefully a quart of beans and let them soak over night; in the
morning wash and drain in another water, put on to boil in cold water with half
a tea-spoon of soda, boil thirty minutes, drain and put them in an earthen pot
with two table-spoons of molasses. When half the beans are in the pot, put in
the dish half or three-fourths of a pound of well-washed salt pork with the rind
cut in slices; cover all with hot water and bake six hours or longer in a
moderate oven; they can not be baked too long. Keep covered so that they will
not burn on the top. Serve in the dish in which they are cooked, and always have
enough left to know the luxury of cold beans, or baked beans warmed over. If
salt pork is too robust for the appetites to be served, season delicately with
salt, pepper, and a little butter, and roast a fresh spare-rib to serve with
them.
LARDED SWEETBREAD.
Lard five sweetbreads with strips of salt pork, letting them project evenly
about half an inch on the upper side, put them on the fire with a half pint
water and let them stew slowly for half an hour, take them out and put them in a
small dripping-pan with a little butter and a sprinkle of flour; brown them
slightly, add half
< last page | next page >
Classic
Cook Books
|
