of salt. Fili it with bread forcemeat and sew up the open-
ing. Press the fore feet forward and the hind feet backward.
Skewer them in position, and place in a pan. Rub the entire
body with melted butter✪ Roast Pig, dredge it with salt and a little white
pepper. Cover the ears and tail with buttered paper to keep
them from crispiug, and place a piece of wood in the mouth to
keep it open. Bake in a moderate oven for three hours and
a half, basting it frequently with melted butter. About one-
half hour before it is thoroughly cooked remove the buttered
paper that the ears and tail may become brown. When cooked
arrange on a platter, place a red appiè or a piece of lemon in
the mouth, and serve with appiè sauce.
Boast Pork
Select four pounds of the loin of pork. Rub well with two
tablespoonfuls of salt and one teaspoonful of pepper. Let it
stand for two or three hours. Place it in a pan with a half cup
of water✪ Roast Pork, and roast in a moderate oven for two hours. Baste
often with the drippings. When done, the meat should be
almost white. Serve on a hot platter, with appiè sauce in a
separate dish. Make a thick gravy with the contents of drip-
ping pan. Strain and serve in a sauce-boat.
Crown of Pork
Trim and shape ten or twelve pork chops into a crown.
Fili the centre with a mixture of sausage meat and bread
crumbs moistened with egg. Roast in a moderate oven for
one hour and three-quarters. Fry in butter fifty whole, small
onions✪ Crown of Pork until a light brown, then cook them in stock until ten-
der. Place some in the centre of the pork, the rest used for a
garnish. Serve with Espagnole sauce.
Indiana Mook Gk>08e
Parboil a leg of pork and take off the skin. Put it in the
oven to roast with a little water in the pan, and baste often
ME ATA 179
with a mixture of butter, minced or powdered sage, pepper,
sali, bread crumbs rubbed fine, and finely minced onion✪ Roast Leg of Pork. A
gooBe stuffing may be inserted under the knuckle skin, and the
dish may be garnished with balls of fried stuffing. Serve with
sour appiè sauce or with gooseberry jam a little sweetened.
Mock Duck
Have your butcher split lengthwise a pork tenderloin.
Make for it the same stuffing you would make for duck✪ Mock Duck. Sew
the tenderloin together, enclosing the stuffing, and roast, bast-
ing frequently. Before serving draw out the thread, and send
to the table garnished with quarters of appiè cooked without
sugar.
"Walnut Groquettes
Stir in a doublé boiler a pint of bread crumbs, with enough
milk to make a thick smooth batter, and add a teaspoon of salt
and a full cup and a half of chopped walnuts. Moisten with a
couple of tablespoons of brandy or Sherry, and stir in the well-
beaten yolks of four egg✪ Walnut Groquettess. Take the mixture from the fire and
let it get cold, then form croquettes. Dip them in egg, and
then in bread crumbs, and fry in deep hot fat. Serve with any
sauce to your taste.
CHAPTER Vn
FOULTRT AND GAME
Ohioken Ghimbo ✪ Chicken Ghimbo
Page 102 · 9 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
of salt. Fili it with bread forcemeat and sew up the opening. Press the fore feet forward and the hind feet backward. Skewer them in position, and place in a pan. Rub the entire body with melted butter, dredge it with salt and a little white pepper. Cover the ears and tail with buttered paper to keep them from crispiug, and place a piece of wood in the mouth to keep it open. Bake in a moderate oven for three hours and a half, basting it frequently with melted butter. About onehalf hour before it is thoroughly cooked remove the buttered paper that the ears and tail may become brown. When cooked arrange on a platter, place a red appiè or a piece of lemon in the mouth, and serve with apple sauce.
Boast Pork
Select four pounds of the loin of pork. Rub well with two tablespoonfuls of salt and one teaspoonful of pepper. Let it stand for two or three hours. Place it in a pan with a half cup of water, and roast in a moderate oven for two hours. Baste often with the drippings. When done, the meat should be almost white. Serve on a hot platter, with apple sauce in a separate dish. Make a thick gravy with the contents of dripping pan. Strain and serve in a sauce-boat.
Crown of Pork
Trim and shape ten or twelve pork chops into a crown. Fili the centre with a mixture of sausage meat and bread crumbs moistened with egg. Roast in a moderate oven for one hour and three-quarters. Fry in butter fifty whole, small onions until a light brown, then cook them in stock until tender. Place some in the centre of the pork, the rest used for a garnish. Serve with Espagnole sauce.
Indiana Mock Goose
Parboil a leg of pork and take off the skin. Put it in the oven to roast with a little water in the pan, and baste often
ME ATA 179
with a mixture of butter, minced or powdered sage, pepper, sali, bread crumbs rubbed fine, and finely minced onion. A gooBe stuffing may be inserted under the knuckle skin, and the dish may be garnished with balls of fried stuffing. Serve with sour apple sauce or with gooseberry jam a little sweetened.
Mock Duck
Have your butcher split lengthwise a pork tenderloin. Make for it the same stuffing you would make for duck. Sew the tenderloin together, enclosing the stuffing, and roast, basting frequently. Before serving draw out the thread, and send to the table garnished with quarters of apple cooked without sugar.
"Walnut Groquettes
Stir in a doublé boiler a pint of bread crumbs, with enough milk to make a thick smooth batter, and add a teaspoon of salt and a full cup and a half of chopped walnuts. Moisten with a couple of tablespoons of brandy or Sherry, and stir in the wellbeaten yolks of four eggs. Take the mixture from the fire and let it get cold, then form croquettes. Dip them in egg, and then in bread crumbs, and fry in deep hot fat. Serve with any sauce to your taste.
Chicken Gumbo
Records on this page
Roast PigRoast PorkCrown of PorkRoast Leg of PorkMock DuckWalnut GroquettesChicken CroquettesChicken à la MarengoChicken Ghimbo