Boston Cooking-School cook book

Force ham, pork, garlic, and onion through food chopper. Add seasonings and again force through food chopper; then add egg white and cream and mix thoroughly. Put 4 strips of uncooked ham fat on center of square of cheesecloth, press mixture into shape, and place over fat. Roll in cheesecloth and tie. Place on trivet in kettle and add 3 quarts of boiling water, 1/4 cup vinegar, and 1 teaspoon salt. Cover and simmer 214 hours. Drain, cool, and put under a weight. Cut in thin slices for serving. PORK AND HAM IN MADE-OVER DISHES In addition to the recipes listed below, use a bit of chopped ham to give additional flavor to a sandwich filling, stuffing or mixed vegetable salad. Ham 4 la Breck. Follow recipe for Lamb 4 la Breck (p. 293), using ham in place of lamb. Cottage Pie (with pork). Follow recipe for Cottage Pie (p. 279), using cooked pork in place of beef. Ham and Spinach Soufflé (p. 479) Chicken and Ham Filling for Rissoles (p. 641) Ham Mousse, Alexandria (p. 417) Cold Ham Mousse, Epicurean (p. 423) Ham Timbales (p. 416) Peppers Stuffed with Mushrooms and Ham (p. 475) Scalloped Eggs (p. 363) Ham Omelet (p. 373) Ham Biscuits (p. 90) Chicken and Ham Sandwich Filling (p. 722) Chaudfroid of Eggs (p. 427) Boiled Macaroni, Italian Style (p. 381) Wax Beans (p. 449) Sandwich Fillings (pp. 720-721) . FORT LINCOLN 11% cups cooked pork 3 tablespoons flour Mashed potatoes 1 cup milk 3 slices fat salt pork, cubed 1% teaspoon salt, few grains pepper Try out salt pork. To 2 tablespoons fat, add flour and stir until well blended. Add milk gradually, while stirring constantly, bring to boiling point, season with salt and pepper, and add pork. Make border on serving dish of mashed potatoes and fill with mixture. Garnish, if desired, with parsley and fried potato balls. SHREDDED HAM, CURRANT JELLY SAUCE V4 tablespoon butter Few grains cayenne 1 cup currant jelly V4 cup sherry 1 cup cold, cooked ham, cut in small strips Melt butter and currant jelly. Add cayenne, sherry, and ham; simmer 5 minutes. SCALLOPED HAM 4 hard-cooked eggs, finely chopped 34 cup chopped, cooked ham 2 cups White Sauce (p. 191) 34 cup buttered cracker crumbs Sprinkle bottom of buttered baking dish with crumbs, cover with half the eggs, then with sauce, then with meat. Repeat. Cover with remaining crumbs. Bake in moderately hot oven (375° F.) until crumbs are brown. LIVER, SWEETBREADS AND OTHER MEAT EXTRAS LIVER Calf’s liver, beef liver, lamb liver, and pig’s liver are all used. Calf’s liver is considered the choicest, but beef and lamb liver are often very tender and of excellent flavor. Select liver with very little odor and of bright red color. To Prepare Liver. Wipe with damp cloth and remove thin outside skin and veins. If beef liver is tough, parboil 5 minutes if sliced, 20 minutes if whole, before using in following recipes. BROILED LIVER Prepare slices of liver 14 inch thick. Sprinkle with salt and pepper, place in greased wire broiler, and broil 5 minutes, turning often. Spread with butter and sprinkle with salt and pepper. FRIED OR SAUTEED LIVER Prepare sliced liver. Sauté slowly in butter or bacon fat (2 tablespoons for 1 pound of liver). If bacon fat is used, serve with bacon. BAKED LIVER AND BACON Put in bottom of dripping pan or baking dish slices of calf’s liver, cover each slice with a strip of bacon. Put hot water about 14 inch deep in bottom of pan and bake in a moderate oven, 375° F. from 40 to 50 minutes. - BRAISED LIVER 1 pound liver 4% teaspoon peppercorns Fat salt pork 2 cloves 4 cup ae | Bit of bay leaf 4% cup onion ? diced 2 cups Brown Stock (p. 144) or water Y cup celery J 11% tablespoons butter 2 tablespoons flour