To Fry or Broil Salt Pork and Bacon. — Cut some
slices from corned pork, or streaked bacon (fat and lean), put
them in a pan, pour boiling water over, set it over the fire, and
let it boil up once; then pour the water off, and fry them in
their jwn fat, sprinkle with pepper, and, if liked, a little dried
sage, or thyme, pounded fine; when both sides are nicely
browned, take them up, put a little hot water or some vinegar
in the pan, let it boil up once, and put it in the dish with the
meat. Or, having fried the meat, dredge a teaspoonful of
flour into the gravy; while it is hot, stir it about; then add
a little hot water, stir it smooth, and pour into the dish with
the meat.
To Broil, — After having parboiled the slices with plenty
of water in the pan, lay them on a gridiron, over a bright fire
of coals; sprinkle a little pepper over; when both sides are
done, put them on a hot dish, put a little butter over and
II
162 HOUSEHOLD.
serve. Or, whilst broiling, dip the slices several times into a
dish of hot water.
Salt pork is very nice fried thus: Cut it in thin slices, put
them in the frying-pan with hot water to cover them; set it
over the fire, let it boil up once, then pour off the water, shake
a little pepper over the - meat, and fry it nicely in its own fat,
both sides; then take it up, add to the gravy a large teaspoon-
ful of flour, stir it smooth; then put to it a cup of milk,
stir over the fire for a few minutes, shake pepper over, and put
it in the dish with the meat.
Cold boiled potatoes, sliced thin, may be fried in the pan,
after pork or bacon, and served with it; parsnips boiled, cut
in thin slices and fried, may also be served with fried salt meat.
Or, having boiled some cabbage or spinach, and pressed all the
water from it, cut it small, put it on a steak dish, lay the fried
meat on it, and pour the gravy over. Vinegar is generally
eaten with the vegetables.
To Fry Ham. — Cut some large slices from the large end
of the ham, take off the skin, put them in a frying-pan, and
pour hot water over; set if over the fire and let it boil up once,
then pour the water off, take the slices up, put a spoonful of
lard✪ To Fry Ham in the frying-pan and let it become hot; dip the slices in
rolled cracker or wheat flour, and fry them a nice brown; when
one side is done, turn the other; then take them on a dish, put
a very little water in the pan, let it boil up once, put it over
the meat. Or, if a flour gravy is wanted, make a thin batter
with a teaspoonful of flour and cold water, and stir it into
the gravy in the pan, let it brown, and, if too thick, put a little
hot water to it, stir it smooth, and serve with the meat.
To Broil Ham. — Cut some slices of ham, quarter of an
inch thick, lay them in hot water for half an hour, or give
them a scalding in a pan over the fire, then take them up and
lay them on a gridiron over bright coals; then take the slices
on a hot dish, butter them freely, sprinkle pepper over and
serve. Or, after scalding them, wipe them dry, dip each slice
in beaten egg, and then into rolled crackers and fry or broil.
Ham Gravy. — ^When a ham is almost done with, cut
c^ what meat remains on the bone, break or saw the bones
gmall, and put it into a saucepan with hot T^ater Xq coyer \t;
HOUSEHOLD. 163 ✪ Ham Gravy
Page 110 · 2 recipe records on this page
Presented as published in 1883. 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
To Fry or Broil Salt Pork and Bacon. — Cut some slices from corned pork, or streaked bacon (fat and lean), put them in a pan, pour boiling water over, set it over the fire, and let it boil up once; then pour the water off, and fry them in their own fat, sprinkle with pepper, and, if liked, a little dried sage, or thyme, pounded fine; when both sides are nicely browned, take them up, put a little hot water or some vinegar in the pan, let it boil up once, and put it in the dish with the meat. Or, having fried the meat, dredge a teaspoonful of flour into the gravy; while it is hot, stir it about; then add a little hot water, stir it smooth, and pour into the dish with the meat.
To Broil, — After having parboiled the slices with plenty of water in the pan, lay them on a gridiron, over a bright fire of coals; sprinkle a little pepper over; when both sides are done, put them on a hot dish, put a little butter over and
serve. Or, whilst broiling, dip the slices several times into a dish of hot water.
Salt pork is very nice fried thus: Cut it in thin slices, put them in the frying-pan with hot water to cover them; set it over the fire, let it boil up once, then pour off the water, shake a little pepper over the - meat, and fry it nicely in its own fat, both sides; then take it up, add to the gravy a large teaspoonful of flour, stir it smooth; then put to it a cup of milk, stir over the fire for a few minutes, shake pepper over, and put it in the dish with the meat.
Cold boiled potatoes, sliced thin, may be fried in the pan, after pork or bacon, and served with it; parsnips boiled, cut in thin slices and fried, may also be served with fried salt meat. Or, having boiled some cabbage or spinach, and pressed all the water from it, cut it small, put it on a steak dish, lay the fried meat on it, and pour the gravy over. Vinegar is generally eaten with the vegetables.
To Fry Ham. — Cut some large slices from the large end of the ham, take off the skin, put them in a frying-pan, and pour hot water over; set if over the fire and let it boil up once, then pour the water off, take the slices up, put a spoonful of lard in the frying-pan and let it become hot; dip the slices in rolled cracker or wheat flour, and fry them a nice brown; when one side is done, turn the other; then take them on a dish, put a very little water in the pan, let it boil up once, put it over the meat. Or, if a flour gravy is wanted, make a thin batter with a teaspoonful of flour and cold water, and stir it into the gravy in the pan, let it brown, and, if too thick, put a little hot water to it, stir it smooth, and serve with the meat.
To Broil Ham. — Cut some slices of ham, quarter of an inch thick, lay them in hot water for half an hour, or give them a scalding in a pan over the fire, then take them up and lay them on a gridiron over bright coals; then take the slices on a hot dish, butter them freely, sprinkle pepper over and serve. Or, after scalding them, wipe them dry, dip each slice in beaten egg, and then into rolled crackers and fry or broil.
Ham Gravy. — ^When a ham is almost done with, cut c^ what meat remains on the bone, break or saw the bones gmall, and put it into a saucepan with hot T^ater Xq coyer \t;
Records on this page
To Fry HamHam Gravy