blazes to scorch the meat; put it on a hot platter, sprinkle with salt✪ Pork Steaks,
and send in with baked potatoes.
FRIED SALT PORK — This is a most excellent dish when prop-
erlj^ prepared, for those who are blessed with a good digestion. The
pork should be of the best quality and " clear fat." Cut the slices
nearly ^ of an inch thick, take off the rind, put in a hot frying-pan,
and fry until crisp. Place the pork around the .edge of the platter,
fry a few eggs for the center✪ Fried Salt Pork, and serve. Salt pork is -sometimes
dipped in flour or yellow corn-meal before frying, and is excellent.
After taking up the pork, a nice milk gravy can be made by adding
corn-starch or flour to milk; pour it into the hot fat from the pork,
and stir until it is thickened and well blended. This gravy is good
with new potatoes; also delicious with buck= wheat muffins.
SOUSE — Clean the ears, feet and gristly part (not the fat) of
the pig's head; let them soak 12 hours in brine, then take out, scrape
clean, and soak again in fresh brine. Then wash, put them in cold
water, and boil gently until the bones loosen from the meat. Then
put the meat in jars (not earthenware, or the vinegar will act on it)
and cover with boiling hot spiced vinegar✪ Souse.
SOUSE PIE — Cut the toes from the pig's feet, and use the legs
up to the ham. Soak and clean well; cut in pieces, and boil in
water to cover✪ Souse Pie, with a little salt, until tender. Add a little boiling
water from time to time as it evaporates, and turn the meat from the
bottom of the kettle with a skimmer to prevent burning. Take out
the meat when done, and remove the bones; put the meat in a pan,
or large pudding^dish, adding a little more salt if necessary; thicken
the broth with corn^starch and pour over the meat; cover it with
baking-powder biscuit dough, and bake until the dough is well
browned. Cheap and good. Time, altogether, 4 or 5 hours.
SALT PORK DINNER.— Cut enough slices of salt pork to
cover the bottom of the frying=pan; take off the rind; pour hot water
over the pork and turn it off immediately; dip each slice in flour, and
fry it brown on both sides; take it up on a platter and keep warm.
Pour nearly all the fat into another frying-pan and fill it with sour
apples already sliced, with the skins on. Sprinkle the apples with a
little salt, and cover tightly with a deep, white pie=plate; stew until
the apples are soft. In the meantime add a pint of sweet milk to the
fat left in the first pan; let it simmer, then thicken with a little flour
or corn=starch, and send it to the table in a bowl or gravy-boat.
Serve with new potatoes and sweet=corn✪ Salt Pork Dinner.
148 POULTRY
PORK WORST. — Cut a pig's head in pieces, and soak, with the
liver and heart, over night in slightly salted water. The next morn-
ing wash and put it over the fire to cook slowly, in just water enough
to cover it. When the bones will separate, take them all out, and
cut the meat in very small pieces; return to the kettle, add salt, pep-
per, and any sweet herbs liked; then thicken it to the consistency of
mush, with flour✪ Pork Worst; fill square baking^pans with it, and let it get cold;
then slice, dip in flour, and fry in salt pork fat.
Page 111 · 7 recipe records on this page
Presented as published in 1902. 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
blazes to scorch the meat; put it on a hot platter, sprinkle with salt, and send in with baked potatoes.
FRIED SALT PORK — This is a most excellent dish when properly prepared, for those who are blessed with a good digestion. The pork should be of the best quality and " clear fat." Cut the slices nearly ^ of an inch thick, take off the rind, put in a hot frying-pan, and fry until crisp. Place the pork around the .edge of the platter, fry a few eggs for the center, and serve. Salt pork is -sometimes dipped in flour or yellow corn-meal before frying, and is excellent. After taking up the pork, a nice milk gravy can be made by adding corn-starch or flour to milk; pour it into the hot fat from the pork, and stir until it is thickened and well blended. This gravy is good with new potatoes; also delicious with buckwheat muffins.
SOUSE — Clean the ears, feet and gristly part (not the fat) of the pig's head; let them soak 12 hours in brine, then take out, scrape clean, and soak again in fresh brine. Then wash, put them in cold water, and boil gently until the bones loosen from the meat. Then put the meat in jars (not earthenware, or the vinegar will act on it) and cover with boiling hot spiced vinegar.
SOUSE PIE — Cut the toes from the pig's feet, and use the legs up to the ham. Soak and clean well; cut in pieces, and boil in water to cover, with a little salt, until tender. Add a little boiling water from time to time as it evaporates, and turn the meat from the bottom of the kettle with a skimmer to prevent burning. Take out the meat when done, and remove the bones; put the meat in a pan, or large pudding-dish, adding a little more salt if necessary; thicken the broth with cornstarch and pour over the meat; cover it with baking-powder biscuit dough, and bake until the dough is well browned. Cheap and good. Time, altogether, 4 or 5 hours.
SALT PORK DINNER.— Cut enough slices of salt pork to cover the bottom of the frying-pan; take off the rind; pour hot water over the pork and turn it off immediately; dip each slice in flour, and fry it brown on both sides; take it up on a platter and keep warm. Pour nearly all the fat into another frying-pan and fill it with sour apples already sliced, with the skins on. Sprinkle the apples with a little salt, and cover tightly with a deep, white pie-plate; stew until the apples are soft. In the meantime add a pint of sweet milk to the fat left in the first pan; let it simmer, then thicken with a little flour or corn=starch, and send it to the table in a bowl or gravy-boat. Serve with new potatoes and sweet-corn.
PORK WORST. — Cut a pig's head in pieces, and soak, with the liver and heart, over night in slightly salted water. The next morning wash and put it over the fire to cook slowly, in just water enough to cover it. When the bones will separate, take them all out, and cut the meat in very small pieces; return to the kettle, add salt, pepper, and any sweet herbs liked; then thicken it to the consistency of mush, with flour; fill square baking-pans with it, and let it get cold; then slice, dip in flour, and fry in salt pork fat.
Records on this page
Pork SteaksFried Salt PorkSouseSouse PieSalt Pork DinnerPork WorstHead Cheese (English Brawn)