ieatfon with almost or qnite a pint of sage leaves nibbed ise^
black pepper and salt to yonr taste, and you most season highly
with both, as the meal which yon add takes np a great deal of
it ; when the seasoning is well stirred in, thicken with Indian
meal and wheat flour in the proportion of two measures of
Indian to one of flour✪ Scrapple, keeping the contents of your pot boiling
all the time ; stir in with a long wooden or metol spoon ; whea
M thick as mush set it off the fire, and dip out with a large
iipper into the vessels you have prepared to hold it ; when cold
Mt away and it will be ready for use next day. You must be
careful to keep stirring all the time you are adding the meal, ox
the serapple will bum. Cut in slices half an inch thick, and
ftj a nice brown ; measure the Indian meal and flour in a kitchen
b«wL
*Pig*8 Feet Stewed.
Boil the feet until very tender, but not until the bones emne
out, take them out and drain thetb, lay in the bottom of a stew-
pan thin slices of bacon or ham, lay the feet on them, season
with a blade of mace, a bunch of parsley cut rather fine^ a
smiJl onion sliced, and black pepper, cover with broth or stock,
cover them closely, and bake in an oven three-quarters of an
hour, thicken the gravy and pour over them.
Hog*8 Head Cheese.
Thoroughly dean the head^ which must be split open, put it
ever the ire with plenty of cold water and a handful of salt,
boil until the bones drop out, it will require five or six houn,
or perhaps longer, as it depends on the size of the head \ when
done drain off the broth, take out every particle of bone, put
Am meat in a ehopping-bowl, season with plenty of pepper, red
Mid black, half a teacup of sweet marjoram, the same of summer
pavery, the same of sage, a teaspoonful of powdered allspice,
¥m 9i eloves, a saltspoonful of powdered mace, chop altogether
as ine as possible, add half a pint of the broth, and the same
ef shag) vinegar, pack in moulds, and when cold cut in dkh
sBoes.
MEATS. 67
* Pork Tenderloins.
Prepue » filling as for a leg of pork; with a sharp, narrow-
Dladed knife, make an incision through the centre of the meat
from one end to the other; the tenderloins should be cut m
lengths of about a foot each ; fill with the dressing, secure the
ends with little skewers, to prevent the filling from coming out,
mb the outsides with powdered sage, pepper and salt, dust with
flour, lay them side by side in a dripping-pan, put a little hot
water around them, and roast in a hot oven about three-quarters
of an hour, thicken the gravy, pour over them when you serve
them. Baste often, with butter and hot water. This dish is
js fine in flavor as poultry.
* Pig's Feet in Jelly.
Clean thoroughly two sets of pig's feet✪ Pig's Feet Stewed, put them over the
ire in three quarts of cold water, boil them slowly four hours,
er until the meat falls from the bones, strain through a cullen-
der, return the broth to the pot and boil until reduced to a pint ;
take all the bones from the feet, and cut the meat in small pieces,
but do not chop it; season it with black and cayenne pepper and
salt, a teaspoon^l of powdered allspice, half an one of powdered
cloves, and a pinch of powdered mace ; when the broth is re-
duced add to it half a pint of sharp vinegar, put in the meat
let it simmer two or three minutes, then pour into moulds ; it
will be ready for use next day — turn out and serve whole, or
out in thin slices before it goes to the table. If in a form it is
a pretty dish to set on whole, to be cut at the table.
* Baked Pork and Beans. ✪ Baked Pork and Beans
Page 26 · 6 recipe records on this page
Presented as published in 1905. 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
season with almost or quite a pint of sage leaves rubbed fine; black pepper and salt to your taste, and you must season highly with both, as the meal which you add takes np a great deal of it ; when the seasoning is well stirred in, thicken with Indian meal and wheat flour in the proportion of two measures of Indian to one of flour, keeping the contents of your pot boiling all the time ; stir in with a long wooden or metal spoon ; when as thick as mush set it off the fire, and dip out with a large upper into the vessels you have prepared to hold it ; when cold set away and it will be ready for use next day. You must be careful to keep stirring all the time you are adding the meal, ox the serapple will bum. Cut in slices half an inch thick, and fry a nice brown ; measure the Indian meal and flour in a kitchen bowl.
*Pig*8 Feet Stewed.
Boil the feet until very tender, but not until the bones emne out, take them out and drain them, lay in the bottom of a stewpan thin slices of bacon or ham, lay the feet on them, season with a blade of mace, a bunch of parsley cut rather fine^ a small onion sliced, and black pepper, cover with broth or stock, cover them closely, and bake in an oven three-quarters of an hour, thicken the gravy and pour over them.
Hog*8 Head Cheese.
Thoroughly dean the head^ which must be split open, put it ever the ire with plenty of cold water and a handful of salt, boil until the bones drop out, it will require five or six houn, or perhaps longer, as it depends on the size of the head \ when done drain off the broth, take out every particle of bone, put Am meat in a chopping-bowl, season with plenty of pepper, red and black, half a teacup of sweet marjoram, the same of summer savory, the same of sage, a teaspoonful of powdered allspice, 1/8 of cloves,, a saltspoonful of powdered mace, chop altogether as ine as possible, add half a pint of the broth, and the same ef sharp vinegar, pack in moulds, and when cold cut in thin slices..
* Pork Tenderloins.
Prepare a filling as for a leg of pork; with a sharp, narrow- bladed knife, make an incision through the centre of the meat from one end to the other; the tenderloins should be cut m lengths of about a foot each ; fill with the dressing, secure the ends with little skewers, to prevent the filling from coming out, mb the outsides with powdered sage, pepper and salt, dust with flour, lay them side by side in a dripping-pan, put a little hot water around them, and roast in a hot oven about three-quarters of an hour, thicken the gravy, pour over them when you serve them. Baste often, with butter and hot water. This dish is as fine in flavor as poultry.
* Pig's Feet in Jelly.
Clean thoroughly two sets of pig's feet, put them over the fire in three quarts of cold water, boil them slowly four hours, er until the meat falls from the bones, strain through a cullender, return the broth to the pot and boil until reduced to a pint ; take all the bones from the feet, and cut the meat in small pieces, but do not chop it; season it with black and cayenne pepper and salt, a teaspoonful of powdered allspice, half an one of powdered cloves, and a pinch of powdered mace ; when the broth is reduced add to it half a pint of sharp vinegar, put in the meat let it simmer two or three minutes, then pour into moulds ; it will be ready for use next day — turn out and serve whole, or out in thin slices before it goes to the table. If in a form it is a pretty dish to set on whole, to be cut at the table.
* Baked Pork and Beans.
Records on this page
ScrapplePig's Feet StewedHog's Head CheesePig's Feet in JellyPork TenderloinsBaked Pork and Beans