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Backbone Pie
From Twentieth century home cook book, 1905
Serves 6
This is a great Southern dish, delicious when nicely prepared.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 67. The excerpt below is the record exactly as published.
season to taste with pepper and salt ; put the ineat in a bowl and place a weight on top. When ready for use slice and serve with vinegar. —Mrs. R. G. Fay ton. FRIED PORK TENDERLOINS. Split the tenderloins. Rub well with salt and pepper, fry in lard a nice brown, and serve hot. 63 MEATS. 121 SALT PORK. Salt pork requires longer boiling than salt beef. Serve with mustard and horseradish. TO BARBECUE SHOAT. The shoat should be kept in water until time to put it on to cook, then place in the oven with half a gill of water, rubbing it over with a little lard ; dredge with flour; cook slowly, and when about done enough to remove from the fire, put a spoonful of butter to the gravy and pour over it half a cup of Walnut catsup. SAUSAGE MEAT. To fifteen pounds of meat add four ounces of fine salt, one and a half ounces of pepper, one small teacup of sage, half a teacupful of summer savory. ANOTHER RECIPE FOR SAUSAGE. Fifteen pounds of choice lean pork, seven pounds of fat, seven table- spoonfuls of salt, seven of sage, two and one-half of thyme, six of pepper and four of sweet marjoram. Mix the meat well with the seasoning ; keep in a cool, dry place. BACKBONE PIE. Take the small end of the backbone, cut in pieces two or three inches long, wash well and boil in water until done. Have ready a nice pastry ; line a baking dish with some of the pastry, lay the bones into this dish with some of the water in which they were boiled. Season to taste with salt and pepper, adding butter
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