Minced Pork

Ingredients

• 1 pint of meat
• Ys tablespoonful butter
• Vt tablespoonful cornstarch
• 1 cup of milk
• 1 even teaspoonful salt
• Yt even teaspoonful pepper
• 1 tablespoonful lemon juice
• 1 tablespoonful chopped parsley

Method

1. 1

   Melt butter, add cornstarch, stir, and cook.

2. 2

   Add milk, salt, and pepper; boil.

3. 3

   Stir in meat and cook for 5 minutes.

4. 4

   Add lemon juice and serve on a hot dish with a border of mashed potatoes, rice, or noodles.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 234. The excerpt below is the record exactly as published.

1 even teaspoonf ul salt, Y^ even teaspoonf ul white pepper, Ys teaspoon- f ul dry English mustard, and 1 pint fine-chopped meat ; stir and PORK, 849 cook 10 minutes ; then add the yolks of 3 eggs and 1 tablespoonful fine-chopped parsley ; tnm the contents of saucepan on a flat dish or pan, set it in a cool place. When cold form the mixture into 12 cork-shaped croquettes, dip in beaten egg, roll in fresh-grated bread crumbs, and fry in hot fat to a delicate brown. Serve with tomato, bechamel, or Tartar sauce. Minced Pork. — Chop fresh cooked pork very fine, and then measure it. Take for 1 pint of meat Ys tablespoonful butter, and Vt tablespoonful cornstarch. Melt the butter in a small saucepan, add the cornstarch, stir and cook a few minutes ; then add 1 cup of milk, 1 even teaspoonf ul salt, Yt even teaspoonful pepper, stir and boil 2 minutes ; the add then meat, cook 5 minutes ; add lastly 1 tablespoonful lemon juice. Serve the meat on a hot dish, sprinkle over 1 tablespoonful chopped parsley

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