Partial Cooking and Packing in Hot Fat
From Use and preparation of food, 1919
Suitable for pork sausage, spare ribs, or loin.
Presented as published in 1919. 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 Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 130. The excerpt below is the record exactly as published.
Partial cooking and packing in hot fat may be used for preserv- ing cooked meats during the cold winter months. (1) Method. — Meat is cut into pieces of suitable size, cooked by dry heat (fried or baked) until nearly done, then packed in a jar and covered with hot lard
Cook this with the app: pantry check, scaling, and the assistant.