Pork(Marketing.) - (Twenty-five Cent Dinners For Families Of Six)
The best kind of pork is fresh and pinkish in color, and the fat
is firm and white. The second quality has rather hard, red flesh, and
yellowish fat. The poorest kind has dark, coarse grained meat, soft fat,
and discoloured kidneys. The flesh of stale pork is moist and clammy,
and its smell betrays its condition. Measly pork has little kernels in
the fat, and is unhealthy and dangerous food. After testing, as you
would beef, so as to see if it is fresh, and making sure that it is not
measly, we have still to dread the presence of TRICHINA, a dangerous
parasite present in the flesh of some hogs. The surest preventive of
danger from this cause is thorough cooking, which destroys any germs
that may exist in the meat. Cook your pork until it is crisp and brown,
by a good, steady fire, or in boiling water, at least twenty minutes to
each pound. Pork eaten in cold weather, or moderately in summer,
alternately with other meats, is a palatable and nutritious food. It has
a hard fibre, and needs to be thoroughly chewed in order to be perfectly
digested; for that reason it should be sparingly used by the young and
the very old. The least fat is found in the leg, which contains an
excess of flesh-forming elements, and resembles lean beef in
composition; the most fat is in the face and belly. When cured as bacon
it readily takes on the anti-septic action of salt and smoke, and
becomes a valuable adjunct to vegetable food, as well as a pleasant
relish; and in this shape it is one of the most important articles in
FRIED PEPPERS WITH PORK CHOPSDust four or five pork chops with flour and fry in a pan, not too
quickly. When nicely browned, remove to a warm chop plate and stand in
warming oven while preparing the following: Slice or cut in small
pieces four good-sized, sweet, red peppers and a half teaspoon of
finely chopped hot pepper, add to the fat remaining in the pan in
which the chops were fried, and cook about ten minutes, until peppers
are tender (stirring them frequently). When sufficiently cooked, add
one tablespoon of vinegar, pepper and salt to taste, cook one minute
longer and serve on the same dish with the chops.
ROAST PORKPlace pork roast in a covered roasting pan containing a small cup of
hot water, season with pepper and salt and sweet marjoram and sprinkle
a little powdered sage over it, and stand in a very hot oven. After
the meat has been roasting for a half hour, have less heat in your
oven, allow about 25 minutes to every pound of pork, or longer if
necessary, but be sure it is _well done_. When served, _underdone_
pork is very unwholesome and unappetizing. When meat is sufficiently
roasted, pour off all the fat in the pan except a small quantity, to
which add 1/2 cup of boiling water, pepper and salt and serve. Serve
baked apples or apple sauce with pork.
TO ROAST PORK.Take a leg of pork, and wash clean; cut the skin in squares. Make a
dressing of bread crumbs, sage, onions, pepper and salt; moisten it
with the yolk of an egg. Put this under the skin of the knuckle, and
sprinkle a little powdered sage into the rind where it is cut. Eight
pounds will require about three hours to roast. Shoulder, loin, or
spare ribs may be roasted in the same manner.
A PICKLE FOR BEEF, PORK, TONGUE, OR HUNG BEEF. MRS. JUDGE BENNETT.Mix in four gallons of water a pound and a half of sugar or molasses,
and two ounces of saltpetre. If it is to last a month or two, use six
pounds of salt. If you wish to keep it through the summer, use nine
pounds of salt. Boil all together; skim and let cool. Put meat in
the vessel in which it is to stand; pour the pickle over the meat
until it is covered. Once in two months, boil and skim the pickle and
throw in two or three ounces of sugar, and one-half pound of salt. In
very hot weather rub meat well with salt; let it stand a few hours
before putting into the brine. This draws the blood out.
ROAST LOIN OF PORKLay sweetbreads in cold water with a little salt for 1 hour. Drain,
put into saucepan, cover with boiling water and boil very slowly 25
minutes; drain and when cool separate and remove all membrane. Cut
into small pieces and reheat in Cream Sauce page 35.
COLLARED PORKA large turkey.
Three sixpenny loaves of stale bread.
One pound of fresh butter.
One bunch of pot-herbs, parsley, thyme, and little onions.
Two bunches of sweet marjoram.
Two bunches of sweet basil.
Half an ounce of cloves. } pounded fine.
A quarter of an ounce of mace. /
A table-spoonful of salt.
A table-spoonful of pepper.
Skewers, tape, needle, and coarse thread will be wanted.
Grate the bread, and put the crusts in water to soften. Then break
them up small into the pan of crumbled bread. Cut up a pound of
butter in the pan of bread. Rub the herbs to powder, and have two
table-spoonfuls of sweet-marjoram and two of sweet basil, or more
of each if the turkey is very large. Chop the pot-herbs, and pound
the spice. Then add the salt and pepper, and mix all the
ingredients well together. Beat slightly four eggs, and mix them
with the seasoning and bread crumbs.
After the turkey is drawn, take a sharp knife and, beginning at
the wings, carefully separate the flesh from the bone, scraping it
down as you go; and avoid tearing or breaking the skin. Next,
loosen the flesh from the breast and back, and then from the
thighs. It requires great care and patience to do it nicely. When
all the flesh is thus loosened, take the turkey by the neck, give
it a pull, and the skeleton will come out entire from the flesh,
as easily as you draw your hand out of a glove. The flesh will
then be a shapeless mass. With a needle and thread mend or sew up
any holes that may be found in the skin.
Take up a handful of the seasoning, squeeze it hard and proceed to
stuff the turkey with it, beginning at the wings, next to the
body, and then the thighs.
If you stuff it properly, it will again assume its natural shape.
Stuff it very hard. When all the stuffing is in, sew up the
breast, and skewer the turkey into its proper form, so that it
will look as if it had not been boned.
Tie it round with tape and bake it three hours or more. Make a
gravy of the giblets chopped, and enrich it with some wine and an
If the turkey is to be eaten cold, drop spoonfuls of red currant
jelly all over it, and in the dish round it.
A large fowl may be boned and stuffed in the same manner.
Pork Chops Grilled Or BroiledScore the rind of each chop by cutting through the rind at distances of
half-an-inch apart; season the chops with pepper and salt, and place
them on a clean gridiron over a clear fire to broil; the chops must be
turned over every two minutes until they are done; this will take about
fifteen minutes. The chops are then to be eaten plain, or, if
convenient, with brown gravy, made as shown in No. 17.
How To Make Pork SausagesTake equal parts of fat and lean meat, such as the inferior end of the
spare-ribs and some of the loose fat; chop these well together, adding a
few sage leaves, a little thyme, pepper and salt, and one or two eggs;
when the whole is thoroughly mixed and chopped fine, use a sprinkle of
flour on a table or dresser, for the purpose of rolling the sausages
into shape of the size and form of a man's thumb. These sausages may be
fried in the ordinary way.
Roast PorkLet us suppose, or rather hope, that you may sometimes have a leg of
pork to cook for your dinner; it will eat all the better if it is scored
all over by cutting the rind, or rather slitting it crosswise, at short
distances, with the point of a sharp knife; it is to be well sprinkled
all over with salt, and allowed to absorb the seasoning during some
hours previously to its being cooked. Prepare some stuffing as
follows:--Chop six onions and twelve sage leaves fine, fry these with a
bit of butter, pepper, and salt, for five minutes; then add six ounces
of bread soaked in water; stir all together on the fire for five
minutes, and use this stuffing to fill up a hole or pocket, which you
will make by running the point of a knife down between the rind and the
flesh of the joint of pork; secure this by sewing it up, or else fasten
it securely in with a small wooden skewer or twig. The joint of pork, so
far prepared, must then be placed upon a trivet in a baking-dish
containing plenty of peeled potatoes, and, if possible, a few apples for
the children; add half a pint of water, pepper and salt, and if the
joint happens to be a leg, it will require about two hours to bake it.
3 Yorkshire Pork PieChop lean pork somewhat coarsely; butter a pudding dish and line with
good paste; put in the pork interspersed with minced onion and hard
boiled eggs, cut into bits and sprinkle with pepper, salt, and powdered
sage. Now and then dust with flour and drop in a bit of butter. When all
the meat is in, dredge with flour and stick small pieces of butter quite
thickly all over it. Cover with puff paste, cut a slit in the middle of
the crust and bake 1/2 an hour for each lb. of meat. When it begins to
brown, wash the crust with the white of an egg. It will give a fine
gloss to it From "The National Cook Book," by Marion Harland and
Christine Terhune Herrick.
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