Fried Salt Pork with Cream Gravy

Ingredients

• slices of salt pork
• Y-z a cup of flour
• 1 pt. of milk
• 2 tablespoons of flour

Method

1. 1

   Cut the slices thin, soak in cold water for 1 hour, drain and dry.

2. 2

   Heat the frying-pan very hot, dip each piece in flour, fry until crisp.

3. 3

   Drain off all but 2 tablespoons of fat, stir in flour, cook 2 minutes, then slowly add milk.

4. 4

   When smooth, cook 1 minute, add pepper and salt if needed, and serve over the meat.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 235. The excerpt below is the record exactly as published.

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

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