The Toronto Cook Book

Boil the forehead, ears, feet and nice scraps trimmed from the ham of a fresh pig, until the meat will almost drop from the bones; put in large chopping dish and season with pepper and salt, sage and summer savory ; chop it rather coarsely, put it back into the same kettle it was boiled in with just enough liquor in which it was boiled to prevent it burning; warm it through thoroughly, mixing it well together. Now pour it into a strong muslin bag, press the bag between two flat surfaces with a heavy weight on top; when cold and solid it can be cut in slices. Pork Chops with Tomato Sauce After cleaning the pork chops next dip them in beaten eggs and rolled soda biscuits; fry in butter. Sauce: Cook one can tomatoes, strain, blend together three tablespoons flour to two tablespoons butter; pour boiling tomato juice over blended butter and flour; pour over pork chops, and serve hot. Browned Flour This is useful to thicken gravy and darken it. Set flour in a hot oven or over a moderate fire, and stir continually until it is parched brown. Do not scorch it. Keep in a closely corked bottle or jar for future use. When to be used it should first be blended with a little stock, beef dripping, or water. Meats, Fowl, Entrees, Gravies and Fillings 303 Fricasseed Lamb A cheap dish that is very nice is made of three pounds of lamb (small pieces will do), boil until tender, set away to cool; remove all fat and cut in small pieces; fry two or three slices salt pork till fat is all out, then put in the lamb and broth; add a piece of butter, salt and pepper to taste. Let boil, then take out meat, thicken the gravy and pour over the meat, and serve. Gravy for Baked Meats Having removed the joint, put the pan on the fire, remove the floating grease and save it as dripping; pour into pan from a half pint to a pint or more of boiling water. Mix well ; then stir into the mixture quickly, two or more tablespoons of blended brown flour; boil up once; season with pepper and salt, and serve. If the gravy is preferred with the grease in it, omit the skimming. Gravy Place the required quantity of stock in a stew pan; bring the contents to a boil; make the thickening by mixing four ounces of flour for each gallon of gravy required with cold water, or stock, into a smooth batter, add the thickening, keeping it well stirred to prevent it burning; allow it to simmer gently for thirty minutes, add the bay leaves or mixed herbs and seasoning according to taste, and allow the leaves to remain for a few minutes; remove them and color the gravy by adding a small quantity of caramel made as follows ; — Place four ounces of sugar in a small stew pan, place it on the stove and allow it to remain until the sugar is of a very dark color; when it will be seen to boil or bubble; add about one and one-half pints water and simmer for a few minutes; allow it to partly cool and place in a bottle ready for use. Creole Sauce Juice of one lemon, one teaspoon mustard, three tablespoons powdered sugar, three tablespoons tomato catsup; heat all to near boiling point and use hot with meats. Currant Jelly Sauce Make brown sauce and add to it four tablespoons of currant jelly; let it boil up once and it is ready for use. May be served best with game. The Toronto Cook Book Baked Fresh Pork See recipe for Baked Beef. English Pork Pie