Split them in two or three slices for they swell very
much in cooking, salt and pepper and fry brown in
drippings✪ Pork Tenderloins, cook thoroughly and make a gravy.
Pork Steaks and Chops.
This is simply to salt and fry in the spider,
thoroughly cooking till a nice brown on both sides; take
out the meat, add water, salt and pepper; thicken
with flour.
Fried Salt Pork.
Cut sliceis one-third of an inch thick (freshen if too
salt), , fry brown, pour off if too fat, make a milk
gravy.
Boiled Ham.
First soak it over night in just warm water. Wash
and scrape it, place over a slow fire, not to boil, for
two hours, with plenty of water, then place it on the
stove where it will just boil till a fork goes in easily.
If it is a whole ham it will take six or seven hours, ac-
cording to size; let it stand till cold in liquor. Then
take up and peal off the skin, rub over it beaten egg
and sprinkle fine rolled cracker all over it and place in
oven till it browns nicely. Then stick the top with
cloves. Make a paper ruffle for the shank bone. A
large porcelain kettle is the best to boil it in. Letting
it stand in its own liquor till cold, with cover off,
renders it more tender, juicy and of fine flavor, if it
was good to b^gin with.
74 The Queen Cook Book
Cold Boiled Ham.
It can be used in other ways, besides slicing off cold.
Slices can be dipped in egg batter and fried, or the
scraps can be hashed and stirred into an egg omelet,
or scrambled eggs; or hash some and season right
(not too much as they do at restaurants), with
mustard, salt, and pepper for ham sandwiches.
Fried Ham and Eggs.
I do not think it very eatable; it is so hard, but the
eggs are very relishable fried in the ham fat. This is
one way, cut the slices not quite one-half of an inch
thick, trim off the rind and all that is discolored.
Heat the spider hot and lay in the slices of ham. As
they brown on one side turn and brown the other
side, then pour over the ham a few tablespoonfuls of
boiling water✪ Fried Ham and Eggs, how many will depend on the quantity
of ham. Cover the spider closely, and set where the
heat is slow for fifteen minutes. The water by that
time should all be absorbed and the ham delicious.
To Bake a Ham.
Many persons have never thought of baking a ham.
This is the way they do it down in old Virginia. Soak
it over night in warm water. Scrape it clean, wipe it
dry. Make a stiff dough of water and flour, roll it out
one-fourth of an inch thick, the size of ham and lay it
on the ham with the rind up. Put it in deep pan on
muffin rings to keep it out of drippings. A good sized
ham will take from five to seven hours. When it is
tender take off the crust and peel off the skin, cut off
all the discolored places, glaze it all over with the
^:'<-
The Queen Cook Book 75
yolks of two well beaten eggs, and sprinkle fine rolled
cracker on, and put it in oven again to brown.
Another Way.
Prepare it as for boiled ham, and boil till nearly
tender, three or four hours, according to size, remove
the skin, put it in on the rings in pan, rub over it the
juice of two large lemons, then cover with brown
sugar, place in oven until nicely browned. Cover
with a large tin pan, press with a heavy weight over
night. Some like grape or currant jell well rubbed
into the ham while hot, instead of lemon or egg.
Virginia-Cured Hams.
From the American Agriculturist
Page 28 · 2 recipe records on this page
Presented as published in 1895. 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 them in two or three slices for they swell very much in cooking, salt and pepper and fry brown in drippings, cook thoroughly and make a gravy.
Pork Steaks and Chops.
This is simply to salt and fry in the spider, thoroughly cooking till a nice brown on both sides; take out the meat, add water, salt and pepper; thicken with flour.
Fried Salt Pork.
Cut slices one-third of an inch thick (freshen if too salt), , fry brown, pour off if too fat, make a milk gravy.
Boiled Ham.
First soak it over night in just warm water. Wash and scrape it, place over a slow fire, not to boil, for two hours, with plenty of water, then place it on the stove where it will just boil till a fork goes in easily. If it is a whole ham it will take six or seven hours, according to size; let it stand till cold in liquor. Then take up and peal off the skin, rub over it beaten egg and sprinkle fine rolled cracker all over it and place in oven till it browns nicely. Then stick the top with cloves. Make a paper ruffle for the shank bone. A large porcelain kettle is the best to boil it in. Letting it stand in its own liquor till cold, with cover off, renders it more tender, juicy and of fine flavor, if it was good to begin with.
74 The Queen Cook Book
Cold Boiled Ham.
It can be used in other ways, besides slicing off cold. Slices can be dipped in egg batter and fried, or the scraps can be hashed and stirred into an egg omelet, or scrambled eggs; or hash some and season right (not too much as they do at restaurants), with mustard, salt, and pepper for ham sandwiches.
Fried Ham and Eggs.
I do not think it very eatable; it is so hard, but the eggs are very relishable fried in the ham fat. This is one way, cut the slices not quite one-half of an inch thick, trim off the rind and all that is discolored. Heat the spider hot and lay in the slices of ham. As they brown on one side turn and brown the other side, then pour over the ham a few tablespoonfuls of boiling water, how many will depend on the quantity of ham. Cover the spider closely, and set where the heat is slow for fifteen minutes. The water by that time should all be absorbed and the ham delicious.
To Bake a Ham.
Many persons have never thought of baking a ham. This is the way they do it down in old Virginia. Soak it over night in warm water. Scrape it clean, wipe it dry. Make a stiff dough of water and flour, roll it out one-fourth of an inch thick, the size of ham and lay it on the ham with the rind up. Put it in deep pan on muffin rings to keep it out of drippings. A good sized ham will take from five to seven hours. When it is tender take off the crust and peel off the skin, cut off all the discolored places, glaze it all over with the
^:'<-
The Queen Cook Book 75
yolks of two well beaten eggs, and sprinkle fine rolled cracker on, and put it in oven again to brown.
Another Way.
Prepare it as for boiled ham, and boil till nearly tender, three or four hours, according to size, remove the skin, put it in on the rings in pan, rub over it the juice of two large lemons, then cover with brown sugar, place in oven until nicely browned. Cover with a large tin pan, press with a heavy weight over night. Some like grape or currant jell well rubbed into the ham while hot, instead of lemon or egg.
Virginia-Cured Hams.
From the American Agriculturist
Records on this page
Pork TenderloinsFried Ham and Eggs