Fricasseed Salt Pork
From The art of cookery, 1899
Serves 3
Serve with boiled or baked potatoes.
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 133. The excerpt below is the record exactly as published.
Fricasseed Salt Pork. — Slice half a pound of salt pork in thin slices, and remove the rind. Lay the slices upon a hot spider and cook over a quick fire until the under side is brown, then turn and brown the other side in a similar manner. Lift the brown slices to a warm platter and drain the grease from the spider, until only two or three tablespoonfuls remain. Place the spider over the fire, put in it two tablespoonfuls of flour, mix well with the fat in the spider, add two cups of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.