European and American cuisine

Pork Chops, Broiled.— Cut 6 chops from a delicate loin of pork, trim nicely, brush over with a little melted butter ; lay the chops on a hot broiler, and broil from 10 to 12 minutes, till done. In the meantime stir 1 ounce butter to a cream, add 1 teaspoonful seasoning salt, mix well together; lay the chops on a hot dish, spread over the butter on both sides, and serve with baked or fried potatoes. Shoulder of Fresh Pork, Roasted.— Prepare and roast the same as fresh ham. The bone may be removed and stuffed the same as fresh ham. Pork Potpie. — Take 2 pounds of fresh pork off the shin, crack the bones, and cut the meat into 2-inch-sized pieces ; pare 6 mediumsized potatoes, and cut each one into 2 pieces ; cut 2 onions into slices. Prepare a crust of ⅓ pound of lard, 1 teaspoonful salt, 1 pound flour, and 1 cup cold water; cover the bottom of a large saucepan with a layer of the meat, then a layer of potatoes, season with salt and pepper, add some of the onions and a small piece of butter; lay over this 4 pieces of crust the size of a chicken egg; put in the remaining meat, potatoes, onions, seasoning, and a little butter, put over a layer of crust, with an opening in the center. One hour before serving, pour sufficient boiling water into saucepan to cover the pie ; close it tightly and boil 1 hour. When ready to serve, remove the upper crust carefully, lay it as a border on an oblong dish, and put the meat and potatoes in the center. Pork Stew. — Any part of the pig will do for this; cut the meat into pieces 1½ inch square, or if pig's feet are used, crack the bones in 3 or 4 places ; put into a saucepan with sufficient boiling water to cover, add 1 or 2 onions, the necessary salt, and stew till done. Half an hour before serving, add some potatoes cut into quarters, and 6 minutes before serving drop home small dumplings into the stew prepared of 1 cup prepared flour, 1 egg, 1 teaspoonful butter, and mixed with water to a stiff dough (this will make 9 dumplings) ; lastly, add some fine-chopped parsley, but do not allow the stew to boil with the parsley. Serve on a warm dish. Pork stew is an economical dish, and very nice if not too fat Lean salt pork may be taken in place of fresh, but it should then be placed over the fire with cold water, and if too salty, the first water, after having boiled a few minutes, should be drained off and the meat covered again with fresh water. Pork Stew with Sweet Potatoes.— Procure 2½ pounds of fresh pork off the loin, cut it into 2-inch pieces, wash in cold water, place in a saucepan over the fire, cover with boiling water ; add 1 tablespoonful salt, ¼ teaspoonful white pepper, and 3 mediumsized onions, cover and cook 40 minutes ; then add 4 medium-sized sweet potatoes, previously peeled and cut in half lengthwise. SShortly before serving, melt ⅛ tablespoonful butter in a small saucepan, add ½ tablespoonful flour, stir and cook a few minutes ; then add it to the stew, cook for a few minutes longer. Serve on an oblong dish, laying the potatoes in a circle around it.