One quart of small white beans ; two pounds of pickled pork✪ Baked Pork and Beans ;
put the beans on the fire in three or four quarts of cold water,
let ihem come nearly to a boil, set them off the fire and let them
eool : when nearly cold strain off the water and replenish with
Ae same quantity as at first, of cold water, when they come te
a boil, have the pork well washed and put it in with the beans,
and boil it for half or three-quarters oi an hour then take out
58 COOKERT FROM KXPKRTKNCK
the porkyieofe itaenmtlia top; when lliebesiis axeteate^
iteiiB them from the witer, pot tiie pork in a hddng-diih, poor
the beans nmnd it; take aboot a pint of the water they wen
boiled in; stir in it two tabkspoonflfiil of mohusea, poor it ofw
tte baana, and bake an boor in a hot o^en. If the water haa
maeh graaae on it skim it oSf befixre adding the moliiwei
• Pig's reet Boosed.
The &et most be singed with homing paper, as yoo woold do
a ehieken ; then serape them ekan, seald them, wash again in
sold water, and pot them on the fire in a stew-pan or pot, ooyer
them with eold water, add a tableepoonfol of salt, and boil them
finr three or fimr boon, or longer, if neeesBaiy, ontil the meat
drops from the bones. When they are done, there shoold be
YOfj little water on them, as yoo most only keep enoo^ on
them to prerent their sticking to the bottom of the TesBol and
boming. When the feet are dime, take them oot with a per^
rated skimmer, lay them on a dish whilst yoo pick oot the
bones. When this is done, haye ready a dean stone jar or pot,
pot in a layer of the meat, season with plenty of pepper and
salt and a few slices of onion✪ Baked Pig's Feet ; then another layer of meat,
pepper, salt and onion, ontil all is in the yessel; strain the
broth they were boiled in, add to it as mooh good cider-yin^ar
as yoo haye broth, and poor oyer the feet, coyering them with
iL Set aside to cool; then pot them in a cold place, and they
will be ready to ose next day. Pot the soose, when yon are
ready for it, into a dripping-pan ; dost a little floor oyer it, and
bake it an boor, more or less, aeoording to the heat of the oyoa;
it most be a nioe brown.
* Boast Chine of Po A
. Score the skin, rob the pork all oyer with polyeriied s^ge,
season with cayenne pepper and salt, and dost with floor ; pot it
in a dripping-pan, with a little hot water✪ Roast Chine of Pork, roast it in a hot oyen,
allowing aboot twenty minotes to a poond, or a little more, if
the oyen is not yery ^otw When done, serve on a hot dish
UEAT8. fi9
ttdoken the gravy with flour, give a boil np, add a little more
water, and serve separately. Baste tlie pork often.
* Friaded Ham.
Shave onoooked ham as thin as paper, fat and lean together;
pat in a frying-pan over a quick fire \ stir all the time nntil it
begins to look brown and oorl up ; add two tablespoons of boiling
water, give a boil np and serve.
* Ham Bandwiehes.
Out slices of cold boiled or baked ham, chop very fine, &t and
lean together; add mixed or French mustard to yoor taste, or
in the proportion of a teaspoonfol to a small bowl of chopped
meat ; chop this in well ; cut thin slices of bread✪ Ham Sandwiches or rolls split
in half, butter them, and with a broad-bladed knife spread a
layer of the ham on a slice, and place over it another slice
which has also been buttered. Or you may put very thin slices
of cold ham, slightly spread with mustard, between the slices
of bread and butter.
* Leg of Pork Corned.
Take a leg of young pork, weighing five or six pounds ; let it
lie in pickle two weeks✪ Leg of Pork Corned ; take it out, wash very clean, put it
over the fire in cold water, and boil it twenty minutes for every
pound, and serve it with mashed turnips or parsnips. Very
nice either hot or cold.
VEAL.
Page 27 · 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
One quart of small white beans ; two pounds of pickled pork ; put the beans on the fire in three or four quarts of cold water, let them come nearly to a boil, set them off the fire and let them eool : when nearly cold strain off the water and replenish with the same quantity as at first, of cold water, when they come to a boil, have the pork well washed and put it in with the beans, and boil it for half or three-quarters of an hour then take out
58 COOKERY FROM EXPERIENCE
the pork; remove it and skim the top; when the beans are cooked, skim them from the water, put the pork in a holding-dish, pour the beans round it; take aboot a pint of the water they were boiled in; stir in it two tablespoonfuls of molasses, pour it over the beans, and bake an hour in a hot oven. If the water has much grease on it skim it off before adding the molasses
• Pig's Feet Roosed.
The feet must be singed with homing paper, as you would do a chicken; then scrape them clean, scald them, wash again in sold water, and pot them on the fire in a stew-pan or pot, cover them with cold water, add a tablespoonful of salt, and boil them for three or four hours, or longer, if neeesBaiy, until the meat drops from the bones. When they are done, there should be very little water on them, as you must only keep enough on them to prerent their sticking to the bottom of the TesBol and burning. When the feet are done, take them out with a perforated skimmer, lay them on a dish whilst yoo pick oot the bones. When this is done, haye ready a dean stone jar or pot, pot in a layer of the meat, season with plenty of pepper and salt and a few slices of onion; then another layer of meat, pepper, salt and onion, until all is in the vessel; strain the broth they were boiled in, add to it as much good cider-vinegar as you have broth, and pour over the feet, covering them with it. Set aside to cool; then pot them in a cold place, and they will be ready to use next day. Put the sauce, when you are ready for it, into a dripping-pan; dust a little flour over it, and bake it an boor, more or less, according to the heat of the oven; it must be a nice brown.
* Roast Chine of Pork
. Score the skin, rub the pork all over with powdered sage, season with cayenne pepper and salt, and dust with flour ; pot it in a dripping-pan, with a little hot water, roast it in a hot oyen, allowing about twenty minutes to a pound, or a little more, if the oven is not very hot When done, serve on a hot dish
MEATS. 59
Thicken the gravy with flour, give a boil np, add a little more water, and serve separately. Baste tlie pork often.
* Fried Ham.
Shave uncooked ham as thin as paper, fat and lean together; put in a frying-pan over a quick fire; stir all the time until it begins to look brown and curl up; add two tablespoons of boiling water, give a boil up and serve.
* Ham Sandwiches.
Cut slices of cold boiled or baked ham, chop very fine, &t and lean together; add mixed or French mustard to yoor taste, or in the proportion of a teaspoonful to a small bowl of chopped meat ; chop this in well ; cut thin slices of bread or rolls split in half, butter them, and with a broad-bladed knife spread a layer of the ham on a slice, and place over it another slice which has also been buttered. Or you may put very thin slices of cold ham, slightly spread with mustard, between the slices of bread and butter.
* Leg of Pork Corned.
Take a leg of young pork, weighing five or six pounds ; let it lie in pickle two weeks ; take it out, wash very clean, put it over the fire in cold water, and boil it twenty minutes for every pound, and serve it with mashed turnips or parsnips. Very nice either hot or cold.
VEAL.
Records on this page
Baked Pork and BeansBaked Pig's FeetTo Roast a Loin of VealRoast Chine of PorkHam SandwichesLeg of Pork Corned