sliced, and a bouquet of six sprigs of
parsley, two branches of celery, three
cloves, one bay - leaf, small branch of
thyme. Add one level table -spoon-
ful of salt, half a teaspoonful of black
pepper. Bring to a fast boil, then
cook slowly for four hours. When
done, drain the feet, cut them in two
lengthwise, remove all the bones,
cut the meat in pieces half an inch
wide and one inch long. Grind
I lb. of fresh pork meat, season with
one teaspoonful of salt, one salt-
spoonful of black pepper, one table-
spoonful of chopped parsley, and
mix well. Cut in eight pieces some
pigs’ caul or crepinette, being each
of the size of two hands when spread
on the meat-board. Divide your force-
meat according to the quantity of
pigs' feet. Put a thin layer of it on
the spread crepinette, then arrange
with care an appropriate quantity of
pigs’ meat over the force-meat. Then
fold gently the skin, giving to the
pigs' feet the shape of pears. They
must be very compact and tightly
wrapped up in the crepinette. Put
them over the gridiron, broil them
six minutes on each side, and serve
them on a hot platter.
Pork and Beans. — Soak a quart
of small white beans overnight. In
the morning simmer them an hour
with an onion. Take out the onion
and put the beans in a bean-pot with
Yz lb. of scored salt pork, with a little
of the water in which the beans were
boiled, and bake at least an hour.
Another way : — Omit the onion,
but add a table-spoonful of molasses
when the beans are put into the pot,
and bake at least two hours.
Another way : — Do not parboil the
beans after they have been soaked
overnight, but bake them, with the
pork and molasses, at least eight
hours, adding hot water every hour
except the last two hours. The
beans must not be stirred.
Pork Chops, Broiled. — Have six
thick pork chops, about 3 lbs. in
weight, trimmed in the French way.
Pork, Loin of, Baked
PORK
Pork Tenderloins
Flatten them slightly with the kitchen
knife. Melt two table - spoonfuls of
butter, put in it one teaspoonful of
salt, one salt-spoonful of pepper. Mix
well ; dip the chops in it on both sides.
Have one pint of freshly made bread-
crumbs✪ Pork Chops, Broiled ; roll the chops in these ; broil
them six minutes on each side. Serve
them with a paper ruffle on each han-
dle.
Pork, Loin of, Baked (German
method). — Score the skin of a fresh
loin of pork, sprinkle a teaspoonful
of salt over it, and lay it in a baking-
dish with half a cupful of stock or
water ; baste liberally. When the
meat is half cooked, sprinkle two
table - spoonfuls of caraway seeds
over it. The brown gravy which is
in the dish may be served with the
meat. The fat must be cleared from
it, and it must be strained and sea-
soned with pepper and salt. Time to
bake, about twenty-five minutes for
every pound.
Page 302 · 3 recipe records on this page
Presented as published in 1902. 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
sliced, and a bouquet of six sprigs of parsley, two branches of celery, three cloves, one bay-leaf, small branch of thyme. Add one level table-spoonful of salt, half a teaspoonful of black pepper. Bring to a fast boil, then cook slowly for four hours. When done, drain the feet, cut them in two lengthwise, remove all the bones, cut the meat in pieces half an inch wide and one inch long. Grind I lb. of fresh pork meat, season with one teaspoonful of salt, one saltspoonful of black pepper, one tablespoonful of chopped parsley, and mix well. Cut in eight pieces some pigs’ caul or crepinette, being each of the size of two hands when spread on the meat-board. Divide your forcemeat according to the quantity of pigs' feet. Put a thin layer of it on the spread crepinette, then arrange with care an appropriate quantity of pigs’ meat over the force-meat. Then fold gently the skin, giving to the pigs' feet the shape of pears. They must be very compact and tightly wrapped up in the crepinette. Put them over the gridiron, broil them six minutes on each side, and serve them on a hot platter.
Pork and Beans. — Soak a quart of small white beans overnight. In the morning simmer them an hour with an onion. Take out the onion and put the beans in a bean-pot with ½ lb. of scored salt pork, with a little of the water in which the beans were boiled, and bake at least an hour.
Another way : — Omit the onion, but add a table-spoonful of molasses when the beans are put into the pot, and bake at least two hours.
Another way : — Do not parboil the beans after they have been soaked overnight, but bake them, with the pork and molasses, at least eight hours, adding hot water every hour except the last two hours. The beans must not be stirred.
Pork Chops, Broiled. — Have six thick pork chops, about 3 lbs. in weight, trimmed in the French way.
Pork, Loin of, Baked
Pork Tenderloins
Flatten them slightly with the kitchen knife. Melt two table-spoonfuls of butter, put in it one teaspoonful of salt, one salt-spoonful of pepper. Mix well ; dip the chops in it on both sides. Have one pint of freshly made breadcrumbs ; roll the chops in these ; broil them six minutes on each side. Serve them with a paper ruffle on each handle.
Pork, Loin of, Baked (German method). — Score the skin of a fresh loin of pork, sprinkle a teaspoonful of salt over it, and lay it in a bakingdish with half a cupful of stock or water ; baste liberally. When the meat is half cooked, sprinkle two table - spoonfuls of caraway seeds over it. The brown gravy which is in the dish may be served with the meat. The fat must be cleared from it, and it must be strained and seasoned with pepper and salt. Time to bake, about twenty-five minutes for every pound.
Records on this page
Pork Chops, BroiledPork and BeansPork, Loin of, Baked