Fried Salt Pork with Cream Gravy

Ingredients

• Cut the slices thin
• half a cupful of flour
• a pint of milk
• add pepper, and salt also if needed

Method

1. 1

   Soak the slices in cold water for an hour, drain and dry.

2. 2

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

3. 3

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

4. 4

   Cook until smooth, add pepper, and serve over the meat.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 79. 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 an hour, drain well and dry 1 88 THE PATTERN COOK-BOOK. them on a napkin. Heat the frying-pan very hot. Place half a cupful of flour on a plate, and, dipping each piece of meat in it, fry until crisp. Drain off all but two table- spoonfuls of the fat and stir two table-spoonfuls of flour into that remaining in the pan. Cook for two minutes, stirring well ; then draw the pan back on the range, and slowly add a pint of milk. When the gravy is smooth and well mixed together, cook only a min- ute, and add pepper, and salt also if needed

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