Hog Jowl and Turnip Greens
From The Stag Cook Book: Written for Men by Men, 1922
Presented as published in 1922. 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 Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 9. The excerpt below is the record exactly as published.
HOG JOWL AND TURNIP GREENS Paducah Style For a person who has written so copiously about food and the pleasures of eating it, I probably know less of the art of preparing it than any living creature. I cannot give my favorite recipe because I have none; but I am glad to give the names of jny two favorite dishes, to wit, ^s follows:^ ist^— H'o^jowl and turnip greens — Paducah stylo 2nd — Another helping of the^ same* EDrroR's Nora: — Hog Jowl, Paducah. Style,, may. be pre- pared like this: Get the jowl. Some prefer it cooked and served with the bone ; others remove the bone before serving. Boil it in well salted water for thirty minutes, then add the turnip greens and boil at least thirty minutes longer. Serve with plenty of butter for dressing; a dash of vinegar and a semi-colon of mustard
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