Fried Pork with Batter

Ingredients

• a thick batter of corn meal one-third
• and flour two-thirds
• season with salt
• and pepper
• a few slices of pork

Method

1. 1

   Fry a few slices of pork until the fat is tried out.

2. 2

   Cut a few more slices, dip them in the batter, drop them in the bubbling fat, and fry to a light brown.

3. 3

   Eat while hot.

Nutrition per serving

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 46. The excerpt below is the record exactly as published.

a thick batter of corn meal one- third and flour two-thirds, or of flour alone. Fry a few slices of pork until the fat is tried out. Then cut a few more slices, dip them in the batter, drop them in the bubbling fat, sea- son with salt and pepper, fry to a light brown. CURED MEATS, ETC.— EGGS. 95 and eat while hot. It takes the stomach of a lum- berjack to digest this, but it is a favorite variant in frontier diet. Pork and Hardtack. — Soak hardtack in water until it is partly softened. Drop it into hot pork fat, and cook. A soldier's resource. Ham, Fried. — Same as bacon. Parboil, first, for eight or ten minutes, if hard and salty. Ham and Eggs. — Same as bacon and eggs. Ham, Broiled. — If salty, parboil first. Cut rather thick slices, pepper them, and broil five minutes. Ham that has been boiled is best for broiling. A little mustard may be spread on the slices when served. Ham, Boiled. — Wash the ham, and let it soak over night in cold water. In the morning, cover it well with fresh water, bring to a boil, and hang the kettle high over the fire where it will boil gently until dinner time. When the bone on the under side leaves the meat readily, the ham is done. If you have eggs, the nicest way to serve a boiled ham is to remove the skin, brush over the top of ham with yolk of egg, sprinkle thickly with finely grated crumbs or cracker-dust, and brown in an oven. Pork Sausages. — Cut links apart, prick each with a fork so it will not burst in cooking, lay in cold frying-pan, and fry fifteen to twenty minutes over a slow fire, moving them about so they will brown evenly all over. Serve with mashed po- tatoes, over which pour the fat from the pan. Apples fried to a light brown in the sausage grease are a pleasant accompaniment. Corned Beef, Boiled. — Put the ham into enough cold water to cover it. Let it come slowly to a boil, and then merely simmer until done. Time, 96 CAMP COOKERY. about one-half hour to each pound. Vegetables may be added toward the end^ as directed on page 58. If not to be used until the next day, leave the meat in its liquor, weighted down under the surface by a clean rock. Corned Beef Hash. — Chop some canned corned beef fine with sliced onions. Mash up with freshly boiled potatoes, two parts potatoes to one of meat. Season highly with pepper (no salt) and dry mus- tard if liked. Put a little pork fat in a frying- pan, melt, add hash, and cook until nearly dry and a brown crust has formed. Evaporated pota- toes and onions can be used according to directions on packages. Stew with Canned Meat. — Peel and slice some onions. If the meat has much fat, melt it; if not, melt a little pork fat. Add onions, and fry until brown. Mix some flour into a smooth batter with cold water, season with pepper and salt, and pour into the camp kettle. Stir the whole well together. Cut meat into slices, put into the kettle, and heat through. Lohscouse. — Boil corned beef as above (if very salty, parboil first, and then change the water). About thirty minutes before it is done add sliced potatoes and hardtack. Slumgullion. — When the commissariat is re- duced to bacon, corned beef, and hardtack, try this sailor's dish, described by Jack London: Fry half a dozen slices of bacon, add fragments of hard- tack, then two cups of water, and stir briskly over the fire; in a few minutes mix in with it slices of canned corned beef; season well with pepper and salt. Dried Beef, Creamed. — Slice 3 oz. of dried beef into thin shavings. Pour over it a pint of boil- CURED MEATS, ETC.— EGGS. 97 ing water, and let it stand two minutes. Turn off water, and drain beef dry. Heat a heaped tablespoonful of butter in the frying-pan; then add the beef. Cook three minutes, stirring all the time. Then pour on 14 pi^* ^^^^ milk. Mix 4 tablespoonfuls milk with 1 teaspoonful flour, and stir into the beef in the pan. Cook two minutes longer and serve at once. Canned Meats. — Never eat any that has been left standing open in the can. It is dangerous. If any has been left over, remove it to a clean vessel and keep in a cool place. CURED FISH. Salt Fish requires from twelve to thirty-six hours' soaking, flesh downward, in cold water be- fore -cooking, depending on the hardness and dry- ness of the fish. Change the water two or three times to remove surplus salt. Start in cold water, then, and boil until the flesh parts from the bones. When done, cover with bits of butter, or serve with one of the sauces given in the chapter on Fish. Broiled Salt Fish. — Freshen the flakes of fish by soaking in cold water. Broil over the coals, and serve with potatoes. Stewed Codfish. — Soak over night in plenty of cold water. Put in pot of fresh, cold water, and heat gradually until soft. Do not boil the fish or it will get hard. Serve with boiled potatoes, and with white sauce made as directed under Fish. Codfish Hash. — Prepare salt codfish as above. When soft, mash with potatoes and onions, season with pepper, and fry like corned beef hash. Codfish Balls. — Shred the fish into small pieces. Peel some potatoes. Use one pint of fish to one quart of raw potatoes. Put them in a pot, cover 98 CAMP COOKERY. with boiling water^ cook till potatoes are soft, drain water off, mash fish and potatoes together, and beat light with a fork. Add a tablespoonf ul of butter and season with pepper. Shape into flattened balls, and fry in very hot fat deep enough to cover. Smoked Herrings. — (1) Clean, and remove the skin. Toast on a stick over the coals. (2) Scald in boiling water till the skin curls up, then remove head, tail, and skin. Clean well. Put into frying-pan with a little buttef or lard. Fry gently a few minutes, dropping in a little vinegar. Smoked Sprats. — Lay them on a slightly greased plate and set them in an oven until heated through. Canned Salmon, Creamed. — Cut into dice. Heat about a pint of them in one-half ^pint milk. Sea- son with sal

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