Wash two or three pounds of salt pork in cold water, put
it over the fire in sufficient cold water to cover it, let it
slowly approach the boiling-point, and boil it for three
hours. At the end of one or two hours, add to it half a
dozen parsneps✪ Boiled Pork and Parsneps washed and scraped, and boil them with the
pork until they are tender ; old, tough parsneps should be
added at the end of one hour ; young, tender ones, at the
end of two hours. When both pork and parsneps are tender,
take them out of the saucepan in which they were boiled,
and wipe it quite dry ; cut the pork in half-inch slices,
put it again into the saucepan, and brown it quickly over
the fire. Meantime, slice the parsneps, and brown them
with the pork. Season both palatably with salt and pepper,
and serve them hot on the same dish.
OLD NEW-YORK STYLE OF CURING BACON.
After the sides of pork are cut and trimmed, rub each one
thickly with salt, lay them on an inclined board, and let
them remain for twenty-four hours ; then for each side of
REMOVES (RELEV^s). 335
pork use the following ingredients mixed well together :
half a pound each of brown sugar and salt, and one ounce
of powdered saltpetre. Rub this mixture well into the
bacon, and turn it every day for two weeks (of course this
curing must take place in cool weather) ; after the bacon has
been salted for two weeks, smoke it for ten days, according
to the directions given for smoking meats. This quantity
of salting mixture is calculated for very large sides of pork.
BOILED BACON AND CABBAGE.
Wash and scrape a piece of bacon✪ Boiled Bacon and Cabbage, or " middling," put
it over the fire in cold water enough to cover it, and boil it
gently half an hour to a pound. While the bacon is boiling,
carefully trim a cabbage, cut it in quarters, and cut out the
stalk, and leave it in a pan of cold salted water until wanted ;
about half an hour before dinner, put the cabbage into the
pot with the bacon, and boil it fast until the stalk is just
tender. When the cabbage is tender, which will be in about
half an hour, take it up in a colander, press it to extract all
the water, lay it on a dish, put the boiled bacon on it, and
serve the dish at once. The old-fashioned way of boiling
cabbage for an hour or longer is quite unnecessary.
BOAR'S HEAD.
Thoroughly cleanse a head, removing the hair, as from
pork for curing, the eyes, teeth, and as many bones as pos-
sible, saving the tusks. After washing the head in plenty
of cold water, pour boiling water over it, and then put it
into a tub with enough equally mixed vinegar and cold
water to cover it ; add a cupful of salt, a tablespoonful each
of whole cloves, mace, pepper, sage-leaves, bay-leaves, and
chopped onion. Put the tongue with the head, and two
pounds of boar's meat. Let the head stand in this pickle
for three days, then drain it ; use the meat and tongue to
336
PRACTICAL AMERICAN COOA'ERY.
replace the bones, sew the head in shape, roll it in a cloth,
and put it into a large boiler with boiling water enough to
cover it, a pint of sherry or madeira, a heaping tablespoon-
ful of salt, a carrot, a turnip, and an onion peeled and sliced,
Boar's Head, Untrimmed,
Page 184 · 2 recipe records on this page
Presented as published in 1885. 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
Wash two or three pounds of salt pork in cold water, put it over the fire in sufficient cold water to cover it, let it slowly approach the boiling-point, and boil it for three hours. At the end of one or two hours, add to it half a dozen parsneps washed and scraped, and boil them with the pork until they are tender ; old, tough parsneps should be added at the end of one hour ; young, tender ones, at the end of two hours. When both pork and parsneps are tender, take them out of the saucepan in which they were boiled, and wipe it quite dry ; cut the pork in half-inch slices, put it again into the saucepan, and brown it quickly over the fire. Meantime, slice the parsneps, and brown them with the pork. Season both palatably with salt and pepper, and serve them hot on the same dish.
OLD NEW-YORK STYLE OF CURING BACON.
After the sides of pork are cut and trimmed, rub each one thickly with salt, lay them on an inclined board, and let them remain for twenty-four hours ; then for each side of
REMOVES (RELEVÉS). 335
pork use the following ingredients mixed well together : half a pound each of brown sugar and salt, and one ounce of powdered saltpetre. Rub this mixture well into the bacon, and turn it every day for two weeks (of course this curing must take place in cool weather) ; after the bacon has been salted for two weeks, smoke it for ten days, according to the directions given for smoking meats. This quantity of salting mixture is calculated for very large sides of pork.
BOILED BACON AND CABBAGE.
Wash and scrape a piece of bacon, or " middling," put it over the fire in cold water enough to cover it, and boil it gently half an hour to a pound. While the bacon is boiling, carefully trim a cabbage, cut it in quarters, and cut out the stalk, and leave it in a pan of cold salted water until wanted ; about half an hour before dinner, put the cabbage into the pot with the bacon, and boil it fast until the stalk is just tender. When the cabbage is tender, which will be in about half an hour, take it up in a colander, press it to extract all the water, lay it on a dish, put the boiled bacon on it, and serve the dish at once. The old-fashioned way of boiling cabbage for an hour or longer is quite unnecessary.
BOAR'S HEAD.
Thoroughly cleanse a head, removing the hair, as from pork for curing, the eyes, teeth, and as many bones as possible, saving the tusks. After washing the head in plenty of cold water, pour boiling water over it, and then put it into a tub with enough equally mixed vinegar and cold water to cover it ; add a cupful of salt, a tablespoonful each of whole cloves, mace, pepper, sage-leaves, bay-leaves, and chopped onion. Put the tongue with the head, and two pounds of boar's meat. Let the head stand in this pickle for three days, then drain it ; use the meat and tongue to
replace the bones, sew the head in shape, roll it in a cloth, and put it into a large boiler with boiling water enough to cover it, a pint of sherry or madeira, a heaping tablespoonful of salt, a carrot, a turnip, and an onion peeled and sliced,
Boar's Head, Untrimmed,
Records on this page
Boiled Pork and ParsnepsBoiled Bacon and Cabbage