Fresh Pork Pot Pie

Ingredients

• a spare rib
• season with salt
• season with pepper
• a very small piece of butter

Method

1. 1

   Take off the fat and crack all the bones of a spare rib; boil till tender; skim frequently; season with salt and pepper.

2. 2

   Thicken the gravy about half an hour before serving.

3. 3

   Put in another kettle all the bones and most of the gravy, leaving just enough in the first pot to reach half an inch above the rim on which the pot rests; put the crust or dough in, cover tightly to prevent any steam escaping, and keep boiling continuously for a quarter of an hour.

4. 4

   Serve meat and crust from one dish with the gravy.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 234. The excerpt below is the record exactly as published.

FRESH PORK POT PIE.— Take off the fat and crack all the bones of a spare rib; boil till tender; skim frequently; and then season with salt and pepper. Thicken the gravy about^ J/2 an hr. before serving. Put in another kettle all the bones and most of the gravy, leaving just enough in the first pot to reach J^ inch a'bove the rim on wihich the pot rests; put the crust or dough in, cover tightly to prevent any steam escaping, and keep boiling continuously for ^ of an hr. Serve meat and crust from one dish with the gravy. To make the crust: Work into light dough a very small piece of butter; roll it out thin, cut into squares and lea^vje on the moulding board until very light. — Mrs. Chas. L. Rosser, 26 S. Aberdeen St., Chicago, 111. ROAST PORK. — The chine, or loin, and the spare fibs are the best pieces for roasting. Rub well with pepper, or sage, salt and flour, and bake 20 minutes for each I'b. Baste often, and do not have the oven as hot as for other meat. Roast pork is more COOK COUNTY COOK BOOK 341 wholesome when eaten cold. The flavor of the pork is improved by roasting in a paper bag". — Mrs. S. J. Walsh, 4442 Langley Ave.^ Chicago, 111. ROAST LEG OF PORK.— Score the skin in squares, or in parallel lines running from side to side. Sprinkle the meat with salt and pepper, dredge ligihtly with flour, and roast slowly, 25 minutes to a lb. Pour off all but 2 tables-poons of the fat. Place the pan on top of the stove when hot, stir in 2 tablespoons of flour. Cook 1 minute, add 1 pt. of hot water, stirring constantly. Let the gravy cook 3 minutes, and season with salt and pepper. Those who do not object to a hint of onion in flavoring will find it is a great addition to place a small onion in the pan while the meat is roasting. This, of course, is removed before the gravy is made; but it takes off the extreme "pig" flavor that is so disagreeable and noticeable in old pork. — Mrs. John Ward, 6639 Union AveT, Chi- cago, 111. ROAST PIG. — Wash thoroughly inside and ouside a six- weeks'-old pig; wipe dry with a towel. Salt the inside and stuff it with a fowl dressing; sew it up, place it in a kneeling posture in a dripping-pan, baste with water and butter a few times, as the pig warms. Roast for 2 or 3 hrs. Make a gravy by skimming off most of. the grease; stir in the pan a tablespoon of flour, use enough water to make it the right consistency. Season, and let all boil up once. Strain and turn into a gravy-dish. Place the pig on a large platter surrounded with parsley. — Mrs. C. J. Jeffries, Winnetka, 111. ROAST SPARERIB.— Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkey dressing, sew up tightly, place in a dripping-pan with a pt. of water, baste frequently, turning over once so as to bake both sides equally until a rich brown. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. FRIED SALT PORK, WITH CREAM GRAVY.^Cut the slices thin, and place them in cold water. After they have soaked 1 hr., drain well and dry them on a napkin. Heat the frying-pan very hot. Place Y-z a cup of flour on a plate, and, dipping each piece of meat in it, fry until crisp. Drain off all but 2 tablespoons 342 MEATS of the fat and stir 2 tablespoons of flour into that remaining in the pan. Cook 2 minutes, stirring well; then draw the pan back* on the range and slowly add 1 pt. of milk. When the gravy is smooth and well mixed together, cook only 1 minute, and add pepper, and salt also, if needed. Turn the gravy over the meat and serve. — ^Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. SALT PORK PIE.— Scald well, with hot water, in order to remove the briny taste, cracked ribs of lean salt pork and also a slice or so of fat salt pork. Put into a kettle with sufficient cold water to cover it, put on the lid and boil 1 hr.; then season with pepper

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