The European cookbook for American homes (from Italy, Spain, Portugal and France)

Soak tongue overnight. Cover with boiling water and slowly cook until just tender. Drain, remove skin and roots; lard with bacon strips. Lay in roasting pan or pot-roast kettle with all other ingredients; add 2 cups of the tongue liquor, and bake or pot-roast, turning occasionally until liquid has evaporated and tongue is lightly browned. Take up. Add a little of the tongue liquor to pan contents, boil up, strain, and serve as a sauce. PORK IN PATAPAR (Albondigas Empapeladas de Cerdo) 2 pounds pork loin % teaspoon pepper Y2 pound ham Juice of 2 lemons 2 teaspoons salt 2 tablespoons butter, melted Bread crumbs Chop the pork and ham fine. Season with salt, pepper and lemon juice. Form into balls and roll in melted butter, then in bread crumbs. Envelop each ball in a piece of oiled paper and bake. Serve very hot in the papers. / PORK HAMBURGERS (Came de Cerdo en Tortilla) 2 pounds lean pork 2 teaspoons butter, melted . 1 onion, minced 1 teaspoon vinegar 1 garlic clove, minced 1 egg yolk 1 sprig parsley, minced Bread crumbs 1 teaspoon each salt, pepper, Fat for frying Put pork through a grinder and place in a bowl with onion, garlic and parsley. Add salt and pepper, 1 teaspoon each salt, pepper, cinnamon and saffron. Stir in butter and vinegar. Let the mixture season for an hour. Form into cakes, dip in egg yolk beaten with a little cold water and cover with bread crumbs. Fry on both sides. Tortillas of beef and mutton are made the same way. The Spaniard utilizes every portion of the pig; nothing is thrown away. The tail, the ear, the snout and the ribs figure largely in their succulent cocidos. The kidneys are cooked in wine. Chitterlings appear in pies. A roast ham is usually the selection for a formal occasion, and an embuchado, a large sausage made of pork minced fine, is the popular choice of a more intimate table, while jellied pigs feet are luncheon treats. SUGARED PORK (Carne de Cerdo en Dulce) 1 pork loin 2 tablespoons syrup Salt and pepper 2 tablespoons granulated sugar 2 tablespoons fat Thin slices orange 1 pint white wine Parsley sprigs Rub the meat well with salt and pepper and brown it nicely in hot fat. Add the wine, syrup, and just enough boiling water to half cover. Cover the kettle as close as possible and let simmer until tender, turning every 5 minutes at first, then every 10 minutes. Allow 30 minutes to the pound. When tender take out and sprinkle sugar over it. Set under grill until a sugar crust forms. Garnish with orange slices and parsley. Serve with salsa de Catalana, substituting the liquid in which the pork was cooked for the salsa espanola required in the salsa de Catalana recipe. (See under sauces.) PORK CHOPS WITH CAPERS {Chuletas de Cerdo con Alcaparras) 6 pork chops 1 teaspoon vinegar Salt 1 green pepper, minced Flour 2 tablespoons capers 1 tablespoon butter Parsley sprigs Hot meat broth 12 Spanish olives Have the chops cut fairly thin, salt them and roll in flour. Heat butter in a sauce pan and put in the chops, turning them until both sides are a golden brown. Then put in enough broth to not quite cover them and add vinegar. Cook, closely covered, over moderate heat for 40 minutes. When ready to serve add green pepper and capers. Garnish with parsley and olives.