Boston Cooking-School cook book

Put meat in casserole. Rub with flour, salt, and pepper. Cut pineapple slices in half and arrange on meat. Cover. Cook 1% hours in moderate oven (350° F.). Serves 6. PORK TENDERLOIN PATTIES Have pork tenderloin boned and cut in slices 1 inch thick. Flatten. Broil or pan-broil. BAKED PORK TENDERLOINS WITH SWEET POTATOES Wipe, put in dripping pan, brown 15 minutes in very hot oven (500° F.). Then reduce heat (300° F.). Parboil sweet potatoes 10 minutes and arrange around meat. Bake 45 minutes, basting every 15 minutes. ROAST LOIN OF PORK Wipe meat, sprinkle with salt (allowing 1 teaspoon to each pound) and pepper. Place fat side up, on rack in open roasting pan. Sear 15 minutes in hot oven (500° F.). Then reduce temperature rapidly to slow (300° F.) and cook until meat is tender (50 minutes to the pound). If roast thermometer is used (p. 261), it will read 185° F. Serve with Brown Gravy (p. 196) made with fat in pan. ROAST CROWN OF PORK Order a crown of pork prepared at market. Sprinkle with salt, dredge with flour, and place on rack in dripping pan. Roast (see Roast Loin of Pork). Arrange trimmings of pork fat in pan, and baste every 15 minutes. Remove to chop plate, surround with mounds of mashed potatoes at regular intervals, and between potato mounds, halves of baked apples. Garnish ends of bones with paper frills and put a large bunch of parsley in the center of crown. ROAST FRESH HAM Wipe meat, leave rind on. Sprinkle surface of meat with salt and pepper. Rub with flour. Place on rack in open roasting pan, fat side up. Sear 15 minutes in hot oven (500° F.). Reduce temperature quickly to slow heat (300° F.), and cook 25 to 30 minutes per pound. If roast thermometer (p. 261) is used, it will register 185°.F. Remove rind, score fat covering in squares with sharp knife. Stick with cloves, sprinkle with brown sugar, and brown in moderately hot oven (375° F.). ROAST SHOULDER Order picnic shoulder of medium or large size, boned. Wipe, sprinkle with salt, stuff with Plain Stuffing (p. 180), Apple Stuffing (p. 182), or Celery Stuffing (p. 180), and sew in shape. Place on rack in open roasting pan. Dredge with flour. Sear 15 minutes in hot oven (500° F.). Reduce oven temperature rapidly to slow (300° F.) and continue roasting until tender (35 minutes per pound). LITTLE ROAST PIG Clean, stuff with Onion Stuffing (p. 180), truss, and skewer a suckling pig. Make 4 parallel gashes, 3 inches long, through skin on each side of backbone. Put on rack in dripping pan, brush entire surface with melted butter, sprinkle with salt, pour 2 cups boiling water around pig, and cover with buttered paper. Roast (see Roast Pork, p. 305), basting every 15 minutes with liquor in pan. Remove paper after cooking 2½ hours and brush over with heavy cream. Remove to serving dish, put small red apple in mouth, cranberries in eye sockets, and laurel wreath around neck. Garnish with nest-shaped Hominy Croquettes (p. 380) filled with apple sauce, sections of red apples, and watercress. ROAST STUFFED SPARERIBS 2 matching spareribs, well fleshed Salt, pepper Apple Stuffing (p. 182) Flour Have breastbone cracked to make carving easier. Wipe, spread stuffing on one section, cover with other, and sew together. Sprinkle with salt and pepper. Rub with flour. Place on rack in open roasting pan and sear 20 minutes in hot oven (500° F.) or until lightly browned. Reduce temperature rapidly to slow (300° F.) and cook about 1 hour or until tender. Remove strings before serving. SPARERIBS WITH VEGETABLES Spareribs 1 small cabbage Plain Stuffing (p. 180) Flour 2 tablespoons fat 3 cups water 6 potatoes Paprika Chopped parsley