Kale with Bacon

Ingredients

• 1 pint of giblet broth
• 4 ounces pure leaf lard
• 1 even tablespoonful salt
• 1 even teaspoonful pepper
• 1 pound of lean bacon
• 1 tablespoonful flour

Method

1. 1

   Cook the kale in boiling water for 10 minutes, then drain and chop coarsely.

2. 2

   In a saucepan, heat the lard, add the kale and giblet broth, and season with salt and pepper.

3. 3

   Boil the bacon in cold water for a few minutes, then place it in the center of the kale and boil until tender.

4. 4

   Drain the kale, place it in a buttered border form, and keep warm.

5. 5

   Prepare the gravy by adding flour to the duck gravy, cooking for 3 minutes, then adding giblet broth to make a creamy sauce.

6. 6

   Serve the kale with the bacon on top and the sauce on the side.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 283. The excerpt below is the record exactly as published.

4 ounces pure leaf lard, duck fat, or beef fat over the fire ; add the kale and 1 pint of giblet broth, and season with 1 even tablespoonf ul salt and 1 even teaspoonf ul pepper. Place 1 pound of lean bacon in a saucepan, cover with cold water,. boil ^ minutes; then lay the bacon in the center of the kale, cover and boil till tender. Shortly before serving remove the bacon to a warm plate ; pour the kale in a colander, drain off all the moisture, then put it into a buttered border form and set it in a warm place. Take out the duck, pour the gravy into a saucepan, pour off most of the fat, then add 1 tablespoonf ul flour to the gravy, stir and cook over the fire 3 minutes ; add sufficient giblet broth to make a creamy sauce, boil 5 minutes ; then strain ; carve the ducks nicely, turn the border of kale on to a warm dish, and put the ducks inside the border, laying the nice pieces on top ; pour over a little of the sauce and serve the remaining sauce in a sauce bowl ; cut the bacon into neat slices and lay them on top the border. Place the well-cleaned feet, neck, and giblets of the ducks in a saucepan over the fire, cover with cold water ; add 1 teaspoonf ul salt and 1 onion, cook 1 hour; then strain, and use as described above. SQUABS AND PIGEONS. 42] PIGEON OB SQUAB. Pigeon Cutlets with Olives.— Singe, draw, and wash 3 young pigeons, dry them, cut off the necks, wings, and feet, then bone them, leaving the legs on, which are pushed through the skin, to give the form of a cutlet. Lay the cutlets in a pan with 2 ounces of melted butter, place over the fire, and cook 3 minutes on each side ; re- moTe to a plate, press them a little, and set aside to cool. Trim the cutlets neatly 15 minutes before serying ; season them with pepper and salt ; mix the yolk of 1 egg with 1 ounce cold melted butter ; dip the cutlets into the butter, cover with fresh grated bread crunxbs, lay them on to a hot broiler, and broil light brown on both sides. Bemove the pits from 1 pint of salted olives, soak V^ hour in cold water, place them with boiling water in a saucepan over the fire, cook 5 minutes ; drain and cool in cold water ; when cold, dry and stuff them with chicken or veal forcemeat. Place a saucepan with 1 ounce butter over the fire; add 1 tablespoonful fine-chopped onion, the same of grated carrot and fine-cut ham, 1 bay leaf, 12 whole peppers, cook 5 minutes ; add 1 tablespoonful flour

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