Soak brains as soon avS thej' come from the market
in cold water for one hour, putting a teaspoon of salt
in the water to whiten the brains. Then simmer in
water, which has salt and one tablespoon of lemon
juice, for twenty minutes. A little thyme, small piece
of bay leaf and small onion✪ Calf's Brains are an improvement to
the flavor of the brains while they are simmering.
Place them in cold water as soon as they are taken
from the boiling water. Remove all skin and fibers,
and they are ready to cook in any way in which brains
are served.
Marinade of Brains.
Cut the prepared brains in pieces half the size of
an e^g. Let them stand half an hour in a marinade of
one tablespoon of lemon juice, two tablespoons of oil,
a little onion juice, salt and pepper✪ Marinade of Brains. Wipe, dip them
in egg and crumbs, and fry in hot fat. Serve with
highly seasoned tomato sauce.
116 SCIENTIFIC COOKING.
CHAPTER XIV.
PORK.
PORK is the flesh of the pig or Iciog, and, according to
the eleventh chapter of Leviticus, we should not use
for the reason that it does not chew the cud. But the
fact that he ran into* the river and the devil left the
swine, has made him very useful for food for our table,
as some parts of the pig are very delicious; but it is
not meat for us to feed our family on as the beef or
mutton is.
The hog is split down the entire length of the back,
and the chine and sparerib correspond to the loin of
the veal and lamb. The hind legs give us our hams;
the fore leg furnishes the shoulder. Then we have the
feet, heads, hocks, liver, hearts and flank, also the leaf-
lard, Avhich is the best lard we have for all purposes
for which lard is used. The leaf-lard has a peculiar
smell which the other fat of the pork does not have
after the rendering. The feet are thoroughly cleaned
and first boiled until the bones will shake, then are
pickled, fried and used in different ways. Hams and
shoulders are cured and smoked. The flank is salted
and smoked and used as bacon ; the ribs sold as spare-
rib ; the chine or loin sold for roasts, or cut into chops
as the purchaser may desire. From the trimming of
the lean and fat meat mixed we make the sausage,
which is ground and highly seasoned. There should be
fat enough used in sausages to fry themselves. The
heads are cooked very tender and made into sauce.
PORK. 117
Pork, from the fact that it is difficult of digestion,
should not be served very often, and is always looked
upon as a meat to be served during the cold weather.
In buying pork see that the fat is firm and white,
and always cook very well done.
Roast Pork.
Wipe roast, sprinkle with salt and pepper, and
place on rack in the roasting-pan. Roast in moderate
oven for three or four hours, according to the size of
the roast. Baste often during the roasting. Pour off
some of the fat and make a brown gravy in the pan
same as for other roasts.
Roast Spareribs with Apples. ✪ Sausages
Page 54 · 5 recipe records on this page
Presented as published in 1911. 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
Soak brains as soon as they come from the market in cold water for one hour, putting a teaspoon of salt in the water to whiten the brains. Then simmer in water, which has salt and one tablespoon of lemon juice, for twenty minutes. A little thyme, small piece of bay leaf and small onion are an improvement to the flavor of the brains while they are simmering. Place them in cold water as soon as they are taken from the boiling water. Remove all skin and fibers, and they are ready to cook in any way in which brains are served.
Marinade of Brains.
Cut the prepared brains in pieces half the size of an egg. Let them stand half an hour in a marinade of one tablespoon of lemon juice, two tablespoons of oil, a little onion juice, salt and pepper. Wipe, dip them in egg and crumbs, and fry in hot fat. Serve with highly seasoned tomato sauce.
CHAPTER XIV. PORK.
PORK is the flesh of the pig or hog, and, according to the eleventh chapter of Leviticus, we should not use for the reason that it does not chew the cud. But the fact that he ran into the river and the devil left the swine, has made him very useful for food for our table, as some parts of the pig are very delicious; but it is not meat for us to feed our family on as the beef or mutton is.
The hog is split down the entire length of the back, and the chine and sparerib correspond to the loin of the veal and lamb. The hind legs give us our hams; the fore leg furnishes the shoulder. Then we have the feet, heads, hocks, liver, hearts and flank, also the leaflard, Avhich is the best lard we have for all purposes for which lard is used. The leaf-lard has a peculiar smell which the other fat of the pork does not have after the rendering. The feet are thoroughly cleaned and first boiled until the bones will shake, then are pickled, fried and used in different ways. Hams and shoulders are cured and smoked. The flank is salted and smoked and used as bacon ; the ribs sold as sparerib ; the chine or loin sold for roasts, or cut into chops as the purchaser may desire. From the trimming of the lean and fat meat mixed we make the sausage, which is ground and highly seasoned. There should be fat enough used in sausages to fry themselves. The heads are cooked very tender and made into sauce.
PORK. 117
Pork, from the fact that it is difficult of digestion, should not be served very often, and is always looked upon as a meat to be served during the cold weather. In buying pork see that the fat is firm and white, and always cook very well done.
Roast Pork.
Wipe roast, sprinkle with salt and pepper, and place on rack in the roasting-pan. Roast in moderate oven for three or four hours, according to the size of the roast. Baste often during the roasting. Pour off some of the fat and make a brown gravy in the pan same as for other roasts.
Roast Spareribs with Apples.
Records on this page
Calf's BrainsMarinade of BrainsSausagesRoast PorkRoast Spareribs with Apples