Boiled Pork and Parsneps

Ingredients

• two or three pounds of salt pork
• half a dozen parsneps

Method

1. 1

   Wash the salt pork in cold water, cover it with cold water in a pot, and boil for three hours.

2. 2

   Add the parsneps after one or two hours depending on their age.

3. 3

   Once both are tender, slice the pork and brown it quickly in the saucepan.

4. 4

   Slice the parsneps and brown them with the pork.

5. 5

   Season with salt and pepper, and serve hot.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 183. The excerpt below is the record exactly as published.

BOILED PORK AND FARSNEPS. Wash two or three pounds of salt pork in cold water, put it over the fire in sufficient cold water to cover it, let it slowly approach the boiling-point, and boil it for three hours. At the end of one or two hours, add to it half a dozen parsneps

Cook this with the app: pantry check, scaling, and the assistant.