PARSNIP AND PORK STEW.— Clean and scrape the rind
of ^4 lb. of fat salt pork. Put it on to boil in 2 qts. of cold water.
Put with it any remnants of cold roast pork of pork chops, first
removing any burned parts; or you may use 1 lb. of fresh uncooked
pork, or only the salt pork, if you prefer. After it has stewed
for an hr., skim off the fat. Wash and scrape 2 large parsnips, cut
them into inch slices, and add them to the stew; add also 1 small
onion, sliced. Half an hr. before dinner, add 4 or 5 potatoes✪ Scrapple, cut
in small pieces, and parboiled 5 minutes. When done skim out
the meat and vegetables, thicken the liquor with flour and water,
add more salt and pepper, if necessary, cook 10 minutes longer,
then pour it over the meat. — ^Mrs. Jennie Austin, 3826 S. La Salle
St., Chicago, 111.
BROILED PORK TENDERLOINS.— Split the tenderloin
through lengthwise, put on a wire broiler, and cook over a clear
fire; when done put in a pan with a lump of butter✪ Broiled Pork Tenderloins and let the juice
of the meat and butter come to a boil. This makes a delicious
gravy. Season with salt and pepper. — Mrs. M,»L. Baker, 3560 For-
est Ave., Chicago, 111.
TENDERLOINS STUFFED WITH OYSTERS.— Split 2
large tenderloins, season with salt and pepper. Make a dressing
of a pt. of oysters, a cup cracker crumbs; season with salt, pepper
and celery-salt✪ Tenderloins Stuffed with Oysters. Spread the dressing on one-half of the tenderloin,
covering with the other half. Spread the top thickly with dress-
ing; tie together with a string, bake like chicken, baste often. —
Mrs. C. J. Jeffries, Winnetka, 111.
SWEET BREAD •
BOILED SWEET BREAD.— Wash in cold water; be careful
not to break the membrane. If broken, wrap in cheesecloth before
cooking. Simmer in salted acidulated water 20 minutes. To water
COOK COUNTY COOK BOOK 345
may be added 1 slice of onion, 1 bay leaf✪ Boiled Sweet Bread. Each ntay be diced and
served in chopping-dish. (2 cups diced material, Ij/^ cups sauce.) —
Mrs. Joseph King-, Kenilworth, 111.
BROILED VEAL SWEETBREADS.— Soak in tepid water V^
hr.; throw into hot water to harden and whiten;. then draw off the
outer casing, remove the little pipes and cut into thin slices, roll in
beaten. ^%^, then in cracker crumbs, and broil. Or, drop them in
hot fat and butter, and fry. — Mrs, Abner Grant, Sherman, 111.
FRIED SWEETBREADS.— Clean the sweetbreads, dip in egg
and cracker crumbs✪ Fried Sweetbreads and fry in hot fat until a nice brown. Serve
hot.— Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111.
SWEETBREADS WITH MUSHROOM SAUCE.— Lay the
sweetbreads in cold, salted water for an hr., take out all the stringy
parts, and lay in clear water for a short time. Dry on a towel, dip
in beaten ^^% and bread crumbs, rolled fine, and fry brown in but-
ter, lay in a hot disli.
For the Sauce.— Pour a cup of cream or rich milk in a stew-
pan, add a piece of butter, pepper, salt, a little parsley, and a very
little thickening, then add a can of mushrooms✪ Sweetbreads with Mushroom Sauce, and pour whole
over the sweetbreads. — Eloise Jennings, Winnetka, 111.
TONGUE
Page 237 · 7 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
PARSNIP AND PORK STEW.— Clean and scrape the rind of ^4 lb. of fat salt pork. Put it on to boil in 2 qts. of cold water. Put with it any remnants of cold roast pork of pork chops, first removing any burned parts; or you may use 1 lb. of fresh uncooked pork, or only the salt pork, if you prefer. After it has stewed for an hr., skim off the fat. Wash and scrape 2 large parsnips, cut them into inch slices, and add them to the stew; add also 1 small onion, sliced. Half an hr. before dinner, add 4 or 5 potatoes, cut in small pieces, and parboiled 5 minutes. When done skim out the meat and vegetables, thicken the liquor with flour and water, add more salt and pepper, if necessary, cook 10 minutes longer, then pour it over the meat. — ^Mrs. Jennie Austin, 3826 S. La Salle St., Chicago, 111.
BROILED PORK TENDERLOINS.— Split the tenderloin through lengthwise, put on a wire broiler, and cook over a clear fire; when done put in a pan with a lump of butter and let the juice of the meat and butter come to a boil. This makes a delicious gravy. Season with salt and pepper. — Mrs. M. L. Baker, 3560 Forest Ave., Chicago, 111.
TENDERLOINS STUFFED WITH OYSTERS.— Split 2
large tenderloins, season with salt and pepper. Make a dressing of a pt. of oysters, a cup cracker crumbs; season with salt, pepper and celery-salt. Spread the dressing on one-half of the tenderloin, covering with the other half. Spread the top thickly with dressing; tie together with a string, bake like chicken, baste often. — Mrs. C. J. Jeffries, Winnetka, 111.
SWEET BREAD •
BOILED SWEET BREAD.— Wash in cold water; be careful not to break the membrane. If broken, wrap in cheesecloth before cooking. Simmer in salted acidulated water 20 minutes. To water
may be added 1 slice of onion, 1 bay leaf. Each ntay be diced and served in chopping-dish. (2 cups diced material, Ij/^ cups sauce.) — Mrs. Joseph King-, Kenilworth, 111.
BROILED VEAL SWEETBREADS.— Soak in tepid water V^ hr.; throw into hot water to harden and whiten;. then draw off the outer casing, remove the little pipes and cut into thin slices, roll in beaten egg, then in cracker crumbs, and broil. Or, drop them in hot fat and butter, and fry. — Mrs, Abner Grant, Sherman, 111.
FRIED SWEETBREADS.— Clean the sweetbreads, dip in egg and cracker crumbs and fry in hot fat until a nice brown. Serve hot.— Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111.
SWEETBREADS WITH MUSHROOM SAUCE.— Lay the
sweetbreads in cold, salted water for an hr., take out all the stringy parts, and lay in clear water for a short time. Dry on a towel, dip in beaten egg and bread crumbs, rolled fine, and fry brown in butter, lay in a hot disli.
For the Sauce.— Pour a cup of cream or rich milk in a stewpan, add a piece of butter, pepper, salt, a little parsley, and a very little thickening, then add a can of mushrooms, and pour whole over the sweetbreads. — Eloise Jennings, Winnetka, 111.
TONGUE
Records on this page
ScrappleParsnip and Pork StewBroiled Pork TenderloinsTenderloins Stuffed with OystersBoiled Sweet BreadFried SweetbreadsSweetbreads with Mushroom Sauce