running from side to side. Put very little water in the
pan under the meat, sprinkle the latter with salt and pep-
per, dredge lightly with flour, and roast twenty-five min-
utes to a pound. Pour off all but two table-spoonfuls of
the fat. Place the pan on top of the stove, and when
hot, stir in two table-spoonfuls of flour. Cook one min-
ute, and add a pint of hot water, stirring constantly. Let
the gravy cook three minutes, and season with salt and
pepper. Those who do not object to a hint of onion in
flavoring will find it a great addition to place a small
onion in the pan✪ Roast Leg of Pork while the meat is roasting. This, of
course, is removed before the gravy is made ; but it takes
off the extreme " pig " flavor that is so disagreeable and
noticeable in old pork.
ROAST LOIN OR SHOULDER.
The loin and the shoulder are roasted the same as the
leg, twenty minutes to a pound being allowed for the loin
and twenty-five minutes for the shoulder.
ROAST SPARE-RIB.
Trim off the ends neatly, crack the ribs across the mid-
dle, and sprinkle with salt and pt ^oer. Whei- the meat
is first put in to roast cover it with greased paper until
half done ; then remove the paper and dredge with flour.
In ten minutes baste once with butler and afterward
every fifteen minutes with the gravy. This is a necessity,
for the spare-rib is a very dry piece. Just before taking
the pork from the oven, strew its surface with bread-
crumbs seasoned with a little powdered sage, salt and pep-
per, and a bit of onion minced as fine as possible. Cook
five minutes, and baste once more. Make the gravy as
ME A TS. I 87
directed for a roast leg of pork; strain, and pour it over
the meat or serve in a gravy dish, as may be preferred.
Spare-ribs may be filled with the stuffing given for a roast
little pig, half the quantity specified being used. The ribs
are cracked crosswise the entire length in two places, and
the stuffing is placed in the center and the two ends
folded over and tied.
BROILED PORK STEAK.
When pork is to be broiled, it should be cut very thin
indeed, and salted and peppered. Many cooks wTap
greased paper around the meat.
The broiling of pork is a delicate operation, since the
meat must be so thoroughly cooked.
FRIED PORK CHOPS.
Place a table-spoonful of drippings in a frying-pan.
Dust the chops with salt, pepper and flour, and fry slowly
until of a fine brown. Thicken the gravy in the pan as
directed for the roasts, and pour it over the meat.
PORK TENDERLOINS.
These are the choicest cuts of the pork and correspond
to the fillet of beef. They are solid meat, and although
rather high-priced, are not as expensive as would at first
appear, since there is no bone or waste of any kind.
They are split lengthwise and fried the same as pork
chops.
FRIED SALT PORK, WITH CREAM GRAVY.
Cut the slices thin, and place them in cold water.
After they have soaked an hour, drain well and dry
1 88 THE PATTERN COOK-BOOK. ✪ Fried Salt Pork with Cream Gravy
Page 79 · 2 recipe records on this page
Presented as published in 1890. 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
running from side to side. Put very little water in the pan under the meat, sprinkle the latter with salt and pepper, dredge lightly with flour, and roast twenty-five minutes to a pound. Pour off all but two table-spoonfuls of the fat. Place the pan on top of the stove, and when hot, stir in two table-spoonfuls of flour. Cook one minute, and add a pint of hot water, stirring constantly. Let the gravy cook three minutes, and season with salt and pepper. Those who do not object to a hint of onion in flavoring will find it a great addition to place a small onion in the pan while the meat is roasting. This, of course, is removed before the gravy is made ; but it takes off the extreme " pig " flavor that is so disagreeable and noticeable in old pork.
ROAST LOIN OR SHOULDER.
The loin and the shoulder are roasted the same as the leg, twenty minutes to a pound being allowed for the loin and twenty-five minutes for the shoulder.
ROAST SPARE-RIB.
Trim off the ends neatly, crack the ribs across the middle, and sprinkle with salt and pt ^oer. Whei- the meat is first put in to roast cover it with greased paper until half done ; then remove the paper and dredge with flour. In ten minutes baste once with butler and afterward every fifteen minutes with the gravy. This is a necessity, for the spare-rib is a very dry piece. Just before taking the pork from the oven, strew its surface with breadcrumbs seasoned with a little powdered sage, salt and pepper, and a bit of onion minced as fine as possible. Cook five minutes, and baste once more. Make the gravy as
ME A TS. I 87
directed for a roast leg of pork; strain, and pour it over the meat or serve in a gravy dish, as may be preferred. Spare-ribs may be filled with the stuffing given for a roast little pig, half the quantity specified being used. The ribs are cracked crosswise the entire length in two places, and the stuffing is placed in the center and the two ends folded over and tied.
BROILED PORK STEAK.
When pork is to be broiled, it should be cut very thin indeed, and salted and peppered. Many cooks wrap greased paper around the meat.
The broiling of pork is a delicate operation, since the meat must be so thoroughly cooked.
FRIED PORK CHOPS.
Place a table-spoonful of drippings in a frying-pan. Dust the chops with salt, pepper and flour, and fry slowly until of a fine brown. Thicken the gravy in the pan as directed for the roasts, and pour it over the meat.
PORK TENDERLOINS.
These are the choicest cuts of the pork and correspond to the fillet of beef. They are solid meat, and although rather high-priced, are not as expensive as would at first appear, since there is no bone or waste of any kind. They are split lengthwise and fried the same as pork chops.
FRIED SALT PORK, WITH CREAM GRAVY.
Cut the slices thin, and place them in cold water. After they have soaked an hour, drain well and dry
Records on this page
Roast Leg of PorkFried Salt Pork with Cream Gravy