NOTE — See photographic illus-
trations of Pork, Ham and Bacon
Cuts on pages 32, 38, 34.
FiQ. 22.— Cuts of Pork.
58
CANADIAN COOK BOOK
1. SHOULDER.
2. COLLAR.
3. SIDE OF BACON.
4. BACK BACON.
5. SMALL BACK.
6. FLANK.
7. LONG BACK.
8. HAM.
9. TRIMMINGS.
Fig 26.— Cured Side of Pork.
PORK
59
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60
CANADIAN COOK BOOK
(D.) PORK.
ROAST PORK.
1. Trim, weigh and wipe meat.
2. If skin is being left on, score it in V squares, cutting
only through fekin.
3. Place on rack in roasting-pan ; dredge lightly with
flour.
4. Sear in hot oven, then reduce heat and cook more
slowly.
5. Allow 30 mins. to 1 lb.
6. Season when half-cooked ; baste frequently with fat
in pan.
7. Serve with Brown Gravy and Apple Sauce.
Apple Sauce for Roast Pork.
6 to 8 cooking apples.
14 c. water.
2 tb. sugar✪ Apple Sauce for Roast Pork.
1. Wipe, quarter, core and pare apples.
2. Add water; cover and cook till tender. They may
be steamed without addition of water.
3. Add sugar; if apples are not tart, add juice of
lemon. Apple sauce for pork should be fairly dry.
Dressing for Roast Pork.
1 c. fine bread crumbs.
}4 sour apple.
1 T. grated onion.
}4 T. salt.
3/8 T. pepper.
1 T. sage.
2 tb. butter, melted✪ Dressing for Roast Pork.
1. Mix crumbs and seasonings; add to melted butter.
2. Chop apple; add to crumbs.
This dressing may be used in shoulder or leg of pork,
or in dressed tenderloins.
TENDERLOIN WITH APPLE RINGS.
1. Trim fat and coarse skin from tenderloin.
2. Wipe, cut slices 1" thick, across tenderloin.
PORK
61
3. Heat frying pan; rub over with fat.
4. Sear meat on all sides, season, place small piece of
bay leaf on each piece; cover with a slice of apple.
5. Sprinkle with paprika.
6. Reduce heat, cover, cook slowly 15 to 20 mins.
7. Serve garnished with apple rings and parsley.
STUFFED TENDERLOIN.
2 large tenderloins.
1 c. stale bread crumbs.
J^T. salt.
f.g. cayenne.
2 T. finely chopped parsley.
1 tb. butter, melted✪ Stuffed Tenderloin.
1. Trim and wipe tenderloins.
2. Cut with sharp knife, making three or four lengthwise
cuts, so that tenderloins may be spread out about
thick.
3. Sprinkle with salt and pepper; spread one piece with
dressing.
4. Place other tenderloin over this; tie securely or sew
along edges.
5. Place in baking pan with a little dripping.
6. Bake in moderate oven 45 to 60 mins. Baste every
10 mins. with 1 tb. dripping in 3^ c. boiling water.
7. Serve with Brown Gravy and Red Currant Jelly.
Note, — Dressing may be seasoned with sage and onion.
BAKED SPARERIBS.
1. Use a long piece of spareribs of 8 ribs or more.
2. Wipe, place skin side down on a board.
3. Season with salt and pepper; spread one half with
dressing (as for roast pork or tenderloin); turn remaining
ribs over to form a roll.
4. Skewer or tie in shape ; place in baking pan with a little
dripping, cover, bake in a moderate oven 1 to 1^ hours.
BOILED HAM.
1. Cover ham with cold water; let stand over night.
2. Drain, put in kettle, cover with fresh cold water.
3. Heat to boiling, boil 5 mins., remove scum.
4. Cook below boiling point.
62
CANADIAN COOK BOOK
5. Time — for ham weighing 7 lbs. allow 3}^ hours; for
ham weighing 10 lbs. allow 5 hours.
Page 17 · 3 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
NOTE — See photographic illustrations of Pork, Ham and Bacon Cuts on pages 32, 33, 34.
[illustration: Fig. 22. — Cuts of Pork.]
1. SHOULDER.
2. COLLAR.
3. SIDE OF BACON.
4. BACK BACON.
5. SMALL BACK.
6. FLANK.
7. LONG BACK.
8. HAM.
9. TRIMMINGS.
[illustration: Fig. 26. — Cured Side of Pork.]
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(D.) PORK.
ROAST PORK.
1. Trim, weigh and wipe meat.
2. If skin is being left on, score it in V squares, cutting only through skin.
3. Place on rack in roasting-pan ; dredge lightly with flour.
4. Sear in hot oven, then reduce heat and cook more slowly.
5. Allow 30 mins. to 1 lb.
6. Season when half-cooked ; baste frequently with fat in pan.
7. Serve with Brown Gravy and Apple Sauce.
Apple Sauce for Roast Pork.
6 to 8 cooking apples. 14 c. water. 2 tb. sugar.
1. Wipe, quarter, core and pare apples.
2. Add water; cover and cook till tender. They may be steamed without addition of water.
3. Add sugar; if apples are not tart, add juice of lemon. Apple sauce for pork should be fairly dry.
Dressing for Roast Pork.
1 c. fine bread crumbs. }4 sour apple. 1 T. grated onion. }4 T. salt. 3/8 T. pepper.
1 T. sage.
2 tb. butter, melted.
1. Mix crumbs and seasonings; add to melted butter.
2. Chop apple; add to crumbs.
This dressing may be used in shoulder or leg of pork, or in dressed tenderloins.
TENDERLOIN WITH APPLE RINGS.
1. Trim fat and coarse skin from tenderloin.
2. Wipe, cut slices 1" thick, across tenderloin.
3. Heat frying pan; rub over with fat.
4. Sear meat on all sides, season, place small piece of bay leaf on each piece; cover with a slice of apple.
5. Sprinkle with paprika.
6. Reduce heat, cover, cook slowly 15 to 20 mins.
7. Serve garnished with apple rings and parsley.
STUFFED TENDERLOIN.
2 large tenderloins.
1 c. stale bread crumbs. J^T. salt.
f.g. cayenne.
2 T. finely chopped parsley. 1 tb. butter, melted.
1. Trim and wipe tenderloins.
2. Cut with sharp knife, making three or four lengthwise cuts, so that tenderloins may be spread out about thick.
3. Sprinkle with salt and pepper; spread one piece with dressing.
4. Place other tenderloin over this; tie securely or sew along edges.
5. Place in baking pan with a little dripping.
6. Bake in moderate oven 45 to 60 mins. Baste every 10 mins. with 1 tb. dripping in 3^ c. boiling water.
7. Serve with Brown Gravy and Red Currant Jelly. Note, — Dressing may be seasoned with sage and onion.
BAKED SPARERIBS.
1. Use a long piece of spareribs of 8 ribs or more.
2. Wipe, place skin side down on a board.
3. Season with salt and pepper; spread one half with dressing (as for roast pork or tenderloin); turn remaining ribs over to form a roll.
4. Skewer or tie in shape ; place in baking pan with a little dripping, cover, bake in a moderate oven 1 to 1^ hours.
BOILED HAM.
1. Cover ham with cold water; let stand over night.
2. Drain, put in kettle, cover with fresh cold water.
3. Heat to boiling, boil 5 mins., remove scum.
4. Cook below boiling point.
5. Time — for ham weighing 7 lbs. allow 3}^ hours; for ham weighing 10 lbs. allow 5 hours.
Records on this page
Apple Sauce for Roast PorkDressing for Roast PorkStuffed Tenderloin