Boston Cooking-School cook book

2 cups cooked veal, cut in 14% cups White Sauce (p. 191) small strips Mashed Potato Finely chopped parsley _ Reheat veal in sauce and serve in potato border. Sprinkle with parsley. Serves 6. 302 THE BOSTON COOKING-SCHOOL COOK BOOK CASSEROLE OF VEAL Follow recipe for Casserole of Rice and Lamb (p. 292), using veal in place of lamb. RAGOOT OF VEAL 2 cups cooked veal, cut in 1 teaspoon Worcestershire Sauce cubes Few drops onion juice 14% cups Brown Sauce (p. 196) Few grains cayenne Reheat veal in sauce, season to taste. CHAPTER 23 FORK Pork is the flesh and fat of pig or hog. Pork should be fine- grained and firm. Lean from a young animal is nearly white, from an older animal rose color. Fat is white and less firm than beef. Select meat with least amount of visible fat since there is plenty throughout the “ lean.” PORK CUTS AND THEIR USES Feet — stews, boiling, frying, pickled Hams, Fresh — steaks, roasts Smoked — baking, boiling, broiling (in slices) Fat back (salt pork) — fried and as flavoring with other foods Bacon — broiled, pan-broiled, baked Loin — roasts, chops Shoulder, Fresh — roasted Smoked — like Smoked Ham Spareribs — baked, boiled Tenderloin — broiled, pan-broiled, baked, braised Extra edible parts — see Chapter 24, “‘ Liver, Sweetbreads and Other Meat Extras.” 5; PAN-BROILED PORK CHOPS Have chops cut 34 to 1 inch thick, as they shrink considerably while cooking. Wipe, sprinkle with salt and pepper, dust lightly with flour. Place in hot, heavy frying pan, fatedge down. Brown on both sides. Pour off fat, cover, and cook slowly until tender (about 25 minutes). Core and pare apples, cut in half-inch slices, fry in fat remaining in pan, and serve with chops. 304 THE BOSTON COOKING-SCHOOL COOK BOOK BRAISED PORK CHOPS Sprinkle with salt and pepper, sear both sides. Put in heavy pan, cover with boiling water, or tomato juice and pulp. Minced onion may be added. Cover and cook slowly 50 to 60 minutes. STUFFED RIB CHOPS WITH APPLES 6 rib chops, 1% inches thick 3 tart red apples Celery Stuffing (p. 180) Salt, pepper Flour Wipe chops, cut halfway through lean to bone. Sprinkle with salt and pepper and rub lightly with flour. Sear both sides quickly in hot, heavy frying pan. Stuff, fasten with small wooden skewers (toothpicks). Lay on rack in baking dish. Place half a cored apple on each, cut side down. Cover closely, bake in moderate oven (350° F.) until meat is tender (about 45 minutes). Remove skewers. PORK CHOPS, SWEET POTATOES, AND APPLES Place pork chops on large baking platter. Cover each with 1 tablespoon Onion Stuffing (p. 180). Surround alternately with sweet potatoes of uniform size (parboiled) and small red apples, cored and filled with seeded raisins and currants. Bake 14% hours in hot oven (425° F.), reducing temperature if necessary. Baste with water if necessary. PORK CHOPS, MEXICAN 6 pork chops 1 slice onion 6 tablespoons uncooked rice 1 can tomato or 2 cups stewed tomatoes Arrange chops and onion in casserole. Put 1 tablespoon rice on each chop. Arrange pieces of tomato on rice. Season with salt and pepper, pour over remaining tomato. Cover closely and bake 1 hour in moderate oven (350° F.). Serves 6. KERNELS OF PORK Wipe a sparerib of pork and remove lean meat in one piece. Cut in 34-inch slices crosswise, sprinkle with salt, and fry in a hot, PORK 305 heavy frying pan, rubbed over with pork fat. Arrange down the center of a hot platter and surround with nests made of Savory Potatoes (p. 432), filled with Creamed Silver Skins (p. 471). Gar- nish with parsley. PORK STEAK WITH PINEAPPLE 1 slice fresh pork or fresh ham, 1 teaspoon salt 11% inches thick 14 teaspoon pepper 2 tablespoons flour 3 slices pineapple