Fry together two ounces of sweet drippings or butter, half an ounce
of chopped parsley, and about four ounces of chopped onion ; season
with one level tablespoonful each of powdered sage, thyme and salt,
and a level teaspoonful of pepper. Soak half a pound of dry bread in
tepid water for five minutes, then wring it dry in a towel ; add it to the
onion and herbs ; stir it until it is scalding hot, add the fried liver, the
yolks of two eggs, and half a pint of boiling milk or water✪ Force Meat, and use as
a dressing for poultry or pork.
PORK SPARE-RIB.
Joint it nicely before roasting, and crack the ribs across. Take care
not to have the fire too hot. It should be basted with a little butter
and flour, and sprinkled with fine sage. It takes from two to three
hours to cook, as pork should never be underdone. Apple sauce,
mashed potatoes and greens are proper accompaniments.
SALT PORK FRIED IN BATTER.
Have ready some freshened slices of salt pork. Take four eggs,
three heaping tablespoonfuls of flour and a cup of milk, a little salt ;
beat well together and turn over the meat in a frying pan and cook all
to a nice brown.
BOILED PIG'S FEET.
Take the fore feet, cut off the hock, clean and scrape them well';
place two feet together and roll them up tightly in common muslin ; tie
or sew them so they will keep in perfect shape, and boil them seven
ROAST LOIN OF PORK.
BOILED TONGUE.
1. ROAST LEG OF PORK.
2 ROAST PIG.
3. BAKED HAM.
6. ROAST SPARE RIB.
7. BOILED PIG'S FEET.
POTTED BEEF. 533
hours on a moderate fire — they will then be very soft ; lift them out
carefully and let them cool off ; then remove the muslin and you will
find them like jelly. Serve with vinegar or split them and roll in bread
crumbs or cracker dust, and fry or broil them. Serve with a little tart
sauce.
PIG'S FOOT CHEESE.
Boil the hocks and feet of equal quantity loose in a pot till the meat
will fall freely from the bones ; season well with pepper and salt ; put
into a pan while hot and press it ; cut in slices and serve with vinegar
or Worcester sauce✪ Pig's Foot Cheese. Both of the above are great delicacies if properly
cooked.
POTTED HEAD.
Take the half of a bullock's head and clean it ; soak it in warm
water ; also a cow heel ; let them stay in the water three hours, then
boil them until tender. When done cut them in small pieces and lay
them aside ; then strain the liquor in which they have been boiled ; let
stand until cold, so that the fat may be easily skimmed off; put the
whole into a saucepan ; boil for half an hour ; season with pepper✪ Potted Head and
salt to taste. Pour it into a mold, or whatever dish is convenient ; put
it in a cool place. When cold it will form a jelly, and is ready for
use.
POTTED BEEF. ✪ Potted Beef
Page 445 · 4 recipe records on this page
Presented as published in 1886. 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
Fry together two ounces of sweet drippings or butter, half an ounce of chopped parsley, and about four ounces of chopped onion ; season with one level tablespoonful each of powdered sage, thyme and salt, and a level teaspoonful of pepper. Soak half a pound of dry bread in tepid water for five minutes, then wring it dry in a towel ; add it to the onion and herbs ; stir it until it is scalding hot, add the fried liver, the yolks of two eggs, and half a pint of boiling milk or water, and use as a dressing for poultry or pork.
PORK SPARE-RIB.
Joint it nicely before roasting, and crack the ribs across. Take care not to have the fire too hot. It should be basted with a little butter and flour, and sprinkled with fine sage. It takes from two to three hours to cook, as pork should never be underdone. Apple sauce, mashed potatoes and greens are proper accompaniments.
SALT PORK FRIED IN BATTER.
Have ready some freshened slices of salt pork. Take four eggs, three heaping tablespoonfuls of flour and a cup of milk, a little salt ; beat well together and turn over the meat in a frying pan and cook all to a nice brown.
BOILED PIG'S FEET.
Take the fore feet, cut off the hock, clean and scrape them well; place two feet together and roll them up tightly in common muslin ; tie or sew them so they will keep in perfect shape, and boil them seven
ROAST LOIN OF PORK. BOILED TONGUE.
1. ROAST LEG OF PORK. 2 ROAST PIG. 3. BAKED HAM.
6. ROAST SPARE RIB.
7. BOILED PIG'S FEET.
POTTED BEEF. 533
hours on a moderate fire — they will then be very soft ; lift them out carefully and let them cool off ; then remove the muslin and you will find them like jelly. Serve with vinegar or split them and roll in bread crumbs or cracker dust, and fry or broil them. Serve with a little tart sauce.
PIG'S FOOT CHEESE.
Boil the hocks and feet of equal quantity loose in a pot till the meat will fall freely from the bones ; season well with pepper and salt ; put into a pan while hot and press it ; cut in slices and serve with vinegar or Worcester sauce. Both of the above are great delicacies if properly cooked.
POTTED HEAD.
Take the half of a bullock's head and clean it ; soak it in warm water ; also a cow heel ; let them stay in the water three hours, then boil them until tender. When done cut them in small pieces and lay them aside ; then strain the liquor in which they have been boiled ; let stand until cold, so that the fat may be easily skimmed off; put the whole into a saucepan ; boil for half an hour ; season with pepper and salt to taste. Pour it into a mold, or whatever dish is convenient ; put it in a cool place. When cold it will form a jelly, and is ready for use.
POTTED BEEF.
Records on this page
Force MeatPig's Foot CheesePotted HeadPotted Beef