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Classic
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page 132
upon. Drain the beans again, put them into an earthen pot, adding a
tablespoonful of salt; cover with hot water, place in the centre of a pound of
salt pork, first scalding it with hot water, and scoring the rind across the
top, a quarter of an inch apart to indicate where the slices are to be cut.
Place the pot in the oven, and bake six hours or longer. Keep the oven a
moderate heat; add hot water from the tea-kettle as needed, on account of
evaporation, to keep the beans moist. When the meat becomes crisp and looks
cooked, remove it, as too long baking the pork destroys its solidity.
FRIED SALT PORK.
Cut in thin slices, and freshen in cold water, roll in flour, and fry crisp. If
required quickly, pour boiling water over the slices, let stand a few minutes,
drain and roll in flour as before; drain off most of the grease from the
frying-pan; stir in while hot one or two tablespoonfuls of flour, about half a
pint of milk, a little pepper, and salt if over freshened; let it boil, and pour
into a gravy dish. A teaspoonful of finely-chopped parsley will add pleasantly
to the appearance of the gravy.
GRILLED SALT PORK.
Take quite thin slices of the thick part of side pork, of a clear white, and
thinly streaked with lean; hold one on a toasting fork before a brisk fire to
grill; have at hand a dish of cold water; in which immerse it frequently while
cooking, to remove the superfluous fat and render it more delicate. Put each
slice as cooked in a warm covered pan; when all are done, serve hot.
FRIED HAM AND EGGS.
Cut slices of ham quite thin, cut off the rind or skin, put them into a hot
frying-pan, turning them often until crisp, taking care not to burn the slices;
three minutes will cook them well. Dish them on a hot platter; then turn off the
top of the grease, rinse out the pan, and put back the clear grease to fry the
eggs. Break the eggs separately in a saucer, that in case a bad one should be
among them it may not mix with the rest. Slip each egg gently into the
frying-pan. Do not turn them while they are frying, but keep pouring some of the
hot lard over them with a kitchen spoon; this will do them sufficiently on the
upper side. They will be done enough in about three minutes; the white must
retain its transparency so that the yolk will be seen through it. When done,
take them up with a tin slice, drain off the lard, and if any part of the white
is discolored or ragged, trim it off. Lay a fried egg upon each slice of the
ham, and send to table hot.
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