Boiled Pork with Greens

Ingredients

• the forelegs, commonly called hands of pork
• three or four hours
• a little piece of butter or good lard
• plenty of pepper
• if necessary, salt to taste
• a couple of sprigs of parsley
• an onion studded with two or three cloves

Method

1. 1

   Put the pork in cold water, cover, and boil slowly for 3-4 hours.

2. 2

   When nearly tender, add greens and cook until tender.

3. 3

   Drain greens, squeeze out water, and sauté with butter or lard, pepper, and salt.

4. 4

   Serve pork garnished with parsley.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 37. The excerpt below is the record exactly as published.

The forelegs, commonly called hands of pork, are generally pickled in salt, and are not very often seen served where daintiness is required ; all the same it is a most useful dish for family dinners, and where pork is not objected to is by no means to be despised. It is not a delicate looking joint, but it can be presented in very acceptable form, and enjoyed accordingly. Greens of some kind are the best accompaniment for this joint, and they should be boiled together, so that the vegetables may be improved in flavour. The meat must be put into cold water, covered, and allowed to boil for three or four hours slowly ; when the meat is nearly tender put in the greens, cover, and keep up the fire very evenly until the latter are quite tender. There is no need to add any salt, and yi2 COOKERY. the vegetables are done more quickly than they otherwise would he owing to the fat produced by the meat. Drain the greens, squeeze the water out with the hands, and put them into a smaller saucepan with a little piece of butter or good lard, plenty of pepper, and, if necessary, salt to taste ; meantime dish up the meat, garnish with parsley, and serve very hot. A couple of sprigs of parsley and an onion studded with two or three cloves

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