Jepper, salt, sugar and half cup juice from canned tomatoes ; stew
ve minutes ana pour over the chops. Or simply sprinkle over
them a little finely minced onion, powdered sage and pepper and salt.
Or melt t^^o ounces butter in a saucepan, and stir into it a teaspoon
each chopped parsley, sage and shallot : fry a few minutes, add a
little salt and 5epj)er ana two well-beaten eggs. Dip chops first
into this, then in sifted bread-crumbs, let stand ten minutes, fry in
little melted butter and serve with a brown gravy poured over. For
Pork Chops vnth Apples^ put in frying pan^ scatter a little sage and
pepper and salt over ; cook thoroughly ; if fat enough so that there
is plenty of gravy, fry sliced apples in that ; if not, add a lump but-
ter ; brown the apples and serve over the pork. Some marinade
chops four hours in oil with an onion in slices, parsley, bay-leaf,
pepper and salt and fry in the marinade, serving- with tomato sauce.
This is a delicious breakfast dish.
, Pork Pudding. — One cup finely chopped salt pork, two cups
each brown sugar and sweet milk, two teaspoons baking powder
four cups flour^two cups raisins, teaspoon each cloves and cinna-
mon, half teaspoon ginger, half a grated nutmeg✪ Pork Pudding. Put in buttered
mold and steam or boil four hours. Serve with sour sauce. This
makes a large pudding, but will keep a week, and put in steamer
and reheated is as good as when fresh.
Pork Tenderloin. — Split open and broil till very brown and
well done : season with pepper, salt and powdered sage. Or split in
half, but do not separate entirely ; fill with well seasoned oysters,
sew up and broil thoroughly, Season with salt and pepper before
serving. Or split the tenderloin and fry in frying pan in little but-
ter ; mix some chopped pickles with the gravy and pour it over
them.
43Q HEATS.
Pork and Beans. — Put the beans to soak in milk-warm water
and parboil the pork an hour before putting in the beans, first scald-
ing and scrapine the rind ; when the beans have boiled up once pour
off the water and add fresh ; a sliced onioix may be boilea with them
if liked ; boil until beans are quite tender' adding more water if
necessary to prevent scorching ; put in bak-
ing dish with tablespoon molasses, score the
pork and sink it in center, add a little water✪ Pork and Beans
in which beans were boiled and brown in
oven one hour. Corned beef may be used in-
stead of pork. This is a very excellent dish,
but not so nice as the baked beans. The cut
i^epresents the old-fashioned Dutch oven, an _
iron kettle with a heavy tight-fitting iron lid. Dutch o^en.
The oven is lowered into the ground level with the top and the lid
covered with live coals. There is no oven which bakes pork and
beans and imparts the same delicious flavor. It is also nice for bak«
ing brown and com bread, and may be placed in the stove instead of
the ground.
Page 366 · 2 recipe records on this page
Presented as published in 1890. 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
Pepper, salt, sugar and half cup juice from canned tomatoes ; stew five minutes and pour over the chops. Or simply sprinkle over them a little finely minced onion, powdered sage and pepper and salt. Or melt two ounces butter in a saucepan, and stir into it a teaspoon each chopped parsley, sage and shallot : fry a few minutes, add a little salt and pepper and two well-beaten eggs. Dip chops first into this, then in sifted bread-crumbs, let stand ten minutes, fry in little melted butter and serve with a brown gravy poured over. For Pork Chops with Apples, put in frying pan, scatter a little sage and pepper and salt over ; cook thoroughly ; if fat enough so that there is plenty of gravy, fry sliced apples in that ; if not, add a lump butter ; brown the apples and serve over the pork. Some marinade chops four hours in oil with an onion in slices, parsley, bay-leaf, pepper and salt and fry in the marinade, serving- with tomato sauce. This is a delicious breakfast dish.
, Pork Pudding. — One cup finely chopped salt pork, two cups each brown sugar and sweet milk, two teaspoons baking powder four cups flour, two cups raisins, teaspoon each cloves and cinnamon, half teaspoon ginger, half a grated nutmeg. Put in buttered mold and steam or boil four hours. Serve with sour sauce. This makes a large pudding, but will keep a week, and put in steamer and reheated is as good as when fresh.
Pork Tenderloin. — Split open and broil till very brown and well done : season with pepper, salt and powdered sage. Or split in half, but do not separate entirely ; fill with well seasoned oysters, sew up and broil thoroughly, Season with salt and pepper before serving. Or split the tenderloin and fry in frying pan in little butter ; mix some chopped pickles with the gravy and pour it over them.
43Q HEATS.
Pork and Beans. — Put the beans to soak in milk-warm water and parboil the pork an hour before putting in the beans, first scalding and scraping the rind ; when the beans have boiled up once pour off the water and add fresh ; a sliced onion may be boiled with them if liked ; boil until beans are quite tender' adding more water if necessary to prevent scorching ; put in baking dish with tablespoon molasses, score the pork and sink it in center, add a little water in which beans were boiled and brown in oven one hour. Corned beef may be used instead of pork. This is a very excellent dish, but not so nice as the baked beans. The cut represents the old-fashioned Dutch oven, an _
iron kettle with a heavy tight-fitting iron lid. Dutch oven.
The oven is lowered into the ground level with the top and the lid covered with live coals. There is no oven which bakes pork and beans and imparts the same delicious flavor. It is also nice for bak« ing brown and com bread, and may be placed in the stove instead of the ground.
Records on this page
Pork PuddingPork and Beans