Split pork tenderloins open lengthwise, and season highly
with salt and pepper. If cooked on a gas stove (which is
best), broil on a wire frame set in a shallow pan, under the
flame. Cook slowly. Have a pie-pan with a tablespoon of
butter dissolved in two or more tablespoons of hot water✪ Broiled Pork Tenderloins.
Take out the tenderloins, and turn them over and over in
the butter and water while cooking. Baste them in this way
every five minutes to make them juicy. Cook thoroughly
and a light brown, and avoid cooking them hard. Lay on
hot dish and pour over melted butter seasoned with salt and
pepper. If cooked with coal or wood stove, use the oven
and follow same directions.
FRIED SALT PORK WITH FRIED APPLES
Pour boiling water over slices of salt pork. Have care
that the rind is clean. Put the pork in a hot iron saucepan
and fry both sides till it is crisp. Lay the slices on a hot
platter. Have ready some quick-cooking, tart apples✪ Fried Salt Pork with Fried Apples, not
peeled but washed, wiped, and sliced m thin slices straight
across the apple. Slip these into the hot fat left from the
fried pork, cover tight, stir occasionally, and cook the apples
till they are tender. Lay in a circle round the pork and serve
all hot.
OLD-FASHIONED SALT PORK WITH MILK GRAVY
Cut the pork in thin slices, put it in a frying-pan and
cover with fresh cold water. When the water begins to
steam pour it off. Set the pan back on the fire and fry the
pork till crisp in its own fat. Take out the slices and lay
on a hot platter. Pour off the grease in your drippings jar,
keeping about a tablespoon in the pan. Put back the pan
on the fire, and stir a couple of tablespoons of flour in the
fat. Then pour in a cup of milk✪ Old-Fashioned Salt Pork with Milk Gravy. The milk will cook and
thicken with the flour. Stir well and pour on the platter
124 THE HOME COOK BOOK
with the pork. Serve this pork with unsweetened apple-
sauce and mashed potatoes.
TO FRY PORK SAUSAGES
In a hot saucepan put a teaspoon of butter or drippings,
and in the fat brown a chopped onion or two. When the
onion is brown squeeze in the juice of half a lemon or of a
whole lemon if you have several sausages. Then put in your
sausages and cook through, keeping the saucepan covered.
Lay the sausages on a hot platter, shake a tablespoon of
browned flour in the saucepan, add two or three tablespoons
of boiling water✪ To Fry Pork Sausages, boil up, and pour the gravy on the platter
beside the sausages.
SAUSAGE AND EGGS
If you have a sausage or two left over, utilize them with
scrambled eggs. Cut the sausage in small circles and heat
in a saucepan. When heated through the sausage has left a
little fat in the pan. Pour in three well-beaten eggs to which
two tablespoons of milk or cream✪ Sausage and Eggs have been added. Stir
the eggs till they cook thick and smooth. Season with salt
while they cook, and serve at once.
POULTRY AND GAME 125
XIII
POULTRY AND GAME
Page 69 · 5 recipe records on this page
Presented as published in 1905. 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
Split pork tenderloins open lengthwise, and season highly with salt and pepper. If cooked on a gas stove (which is best), broil on a wire frame set in a shallow pan, under the flame. Cook slowly. Have a pie-pan with a tablespoon of butter dissolved in two or more tablespoons of hot water. Take out the tenderloins, and turn them over and over in the butter and water while cooking. Baste them in this way every five minutes to make them juicy. Cook thoroughly and a light brown, and avoid cooking them hard. Lay on hot dish and pour over melted butter seasoned with salt and pepper. If cooked with coal or wood stove, use the oven and follow same directions.
FRIED SALT PORK WITH FRIED APPLES
Pour boiling water over slices of salt pork. Have care that the rind is clean. Put the pork in a hot iron saucepan and fry both sides till it is crisp. Lay the slices on a hot platter. Have ready some quick-cooking, tart apples, not peeled but washed, wiped, and sliced in thin slices straight across the apple. Slip these into the hot fat left from the fried pork, cover tight, stir occasionally, and cook the apples till they are tender. Lay in a circle round the pork and serve all hot.
OLD-FASHIONED SALT PORK WITH MILK GRAVY
Cut the pork in thin slices, put it in a frying-pan and cover with fresh cold water. When the water begins to steam pour it off. Set the pan back on the fire and fry the pork till crisp in its own fat. Take out the slices and lay on a hot platter. Pour off the grease in your drippings jar, keeping about a tablespoon in the pan. Put back the pan on the fire, and stir a couple of tablespoons of flour in the fat. Then pour in a cup of milk. The milk will cook and thicken with the flour. Stir well and pour on the platter
with the pork. Serve this pork with unsweetened applesauce and mashed potatoes.
TO FRY PORK SAUSAGES
In a hot saucepan put a teaspoon of butter or drippings, and in the fat brown a chopped onion or two. When the onion is brown squeeze in the juice of half a lemon or of a whole lemon if you have several sausages. Then put in your sausages and cook through, keeping the saucepan covered. Lay the sausages on a hot platter, shake a tablespoon of browned flour in the saucepan, add two or three tablespoons of boiling water, boil up, and pour the gravy on the platter beside the sausages.
SAUSAGE AND EGGS
If you have a sausage or two left over, utilize them with scrambled eggs. Cut the sausage in small circles and heat in a saucepan. When heated through the sausage has left a little fat in the pan. Pour in three well-beaten eggs to which two tablespoons of milk or cream have been added. Stir the eggs till they cook thick and smooth. Season with salt while they cook, and serve at once.
Records on this page
Broiled Pork TenderloinsFried Salt Pork with Fried ApplesOld-Fashioned Salt Pork with Milk GravyTo Fry Pork SausagesSausage and Eggs