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(Meats) - (The New Dr. Price Cookbook)

Wipe pork with damp cloth. Put into pan in very hot oven for 20
minutes, or until well browned; add 1 teaspoon salt, 1/8 teaspoon
pepper and 1 cup cold water. Roast slowly 3 to 4 hours. Add water as
necessary. To gravy, add 1 tablespoon flour mixed with cold water,
season and boil until thick.

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Baked Ham A La Miller

1 ten or twelve pound ham

1 1/2 lb. brown sugar

1 pint sherry wine (cooking sherry)

1 cup vinegar (not too strong)

1 cup molasses

cloves (whole)

Scrub and cleanse ham; soak in cold water over night; in morning place

in a large kettle and cover with cold water; bring slowly to the boiling

point and gradually add the molasses, allowing 18 minutes for each

pound. When ham is done remove from stove and allow it to become cold in

the water in which it was cooked.

Now remove the ham from water; skin and stick cloves (about 1 1/2 dozen)

over the ham. Rub brown sugar into the ham; put in roasting pan and pour

over sherry and vinegar. Baste continually and allow it to warm through

and brown nicely. This should take about 1/2 hour. Serve with a garnish

of glazed sweet potatoes. Caramel from ham is served in a gravy tureen.

Remove all greases from same.

This is a dish fit for the greatest epicure.

Man is a carnivorous production and must have

meals, at least one meal a day. He cannot live

like wood cocks, upon suction. But like the shark

and tiger, must have prey. Although his anatomical

construction, bears vegetables, in a grumbling

way. Your laboring people think beyond all

question. Beef, veal and mutton, better for

digestion. Byron.

Other Recipes

Southern Baked Ham

When there is going to be company, baked ham is one of the nicest kinds

of meat that can be had. Take either a small end or half a ham, as

needed, and soak several hours in cold water. Wash well and put on in a

kettle with cold water to cover and boil slowly, allowing at least

twenty minutes to the pound. After boiling half an hour, remove

one-third the water, and fill up with fresh boiling water, and keep

covered until done. Then set aside and allow to cool in the liquor. When

cold, lift out, trim off the brown skin, cover the fat with brown sugar,

stick with whole cloves, and bake brown--about twenty or thirty minutes.

This is delicious either hot or cold.

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