Boston Cooking-School cook book

Wipe spareribs, sprinkle both sides with salt and pepper. Spread with stuffing, roll, dredge with flour, fasten with skewers, and tie with string. Put 2 tablespoons fat in frying pan. When hot, put in spareribs and sear and brown on all sides, turning as necessary. Put on rack in deep kettle, add 3 cups water, bring to boiling point, and simmer gently 114 hours or until meat is nearly done. Add potatoes, washed and pared, and cook 15 minutes; then add cab- bage, cut in fourths, and cook 12 to 15 minutes longer. Remove meat to platter, put potatoes and cabbage alternately around the meat, and garnish with lines of paprika on the cabbage and chopped parsley on the meat and potatoes. Save the stock to use as the base for a vegetable soup. SPARERIBS WITH SAUERKRAUT Wipe spareribs, sprinkle lightly with salt, put in kettle, and cover with water. Cover and cook slowly 45 minutes. Add 4 cups sauerkraut and cook slowly, covered, 1 hour. 308 THE BOSTON COOKING-SCHOOL COOK BOOK BACON i Place strips of thinly cut bacon on board, and with a broad- bladed knife make strips as thin as possible. Put in cold frying pan and cook over moderate heat until bacon is crisp and brown, turning frequently, and occasionally pouring off fat from pan. Drain on brown paper. BACON II Place thin slices of bacon closely together on rack in broiler. Bake in hot oven (425° F.) until bacon is crisp and brown, turning once. Drain on brown paper. Fat which has dripped into the pan should be poured out and used for frying liver, eggs, potatoes, Lc; BACON CURLS Cut bacon in as thin slices as possible and remove rind. Putina heavy frying pan and during the cooking shape in the form of curls, using a knife and fork. Drain on brown paper. FRIED SALT PORK, COUNTRY STYLE V pound salt pork V4 teaspoon salt Corn meal Few grains pepper Flour 1 tablespoon butter 1 cup milk 1% cups boiled potato cubes Cut pork in thin slices, and slices in halves crosswise (making pieces about 2 by 3 inches), and gash each rind edge 4 times. Dip in corn mea! and flour. Cook in hot frying pan until crisp and well browned, turning frequently. Remove from pan. Milk Gravy. Strain fat through a double thickness of cheese- cloth placed over a fine strainer. Put 114 tablespoons fat in saucepan, add 2 tablespoons flour, and stir until well blended. Add milk gradually, while stirring constantly. Bring to boiling point and add salt and butter, bit by bit. Add cooked potato cubes to sauce. Pile in center of hot serving dish and surround with prepared pork. Garnish with sprigs of parsley. e PORK 309 BROILED HAM Soak thin slices of ham 1 hour in lukewarm water. Drain, wipe, and broil 3 minutes on each side in broiler, or pan-broil, greasing pan with small amount of ham fat. BARBECUED HAM Broiled ham V4 teaspoon sugar 3 tablespoons vinegar lé teaspoon paprika 11% teaspoons mustard 1 tablespoon currant jelly Add seasonings to fatin pan. Heat and pour over ham. BROILED HAM, EPICUREAN STYLE Broil thick slice of ham on one side. Turn and spread thickly with brown sugar. Broil until sugar melts, reducing heat to prevent sugar from scorching. Serve with sautéed pineapple slices. FRIED HAM AND EGGS Serve Broiled Ham with eggs fried in ham fat. CASSEROLE OF HAM I 1 slice ham, 2 inches thick 2 cups milk 11% cups potatoes, pared and thinly sliced Wipe ham, remove outside edge of fat. Put in casserole, cover with potatoes. Add milk, cover, and bake 11% to 2 hours in mod- erate oven (350° F.). CASSEROLE OF HAM II 1 slice ham, 1 inch thick 11% cups Brown Stock (p. 144) or 3 large onions, sliced thin Canned tomatoes (highly seasoned) Place onions in baking dish. Place ham on onions. Pour on stock or tomatoes. Bake 1 hour in moderate oven (350° F.). HAM ROLL