Pickled or Salted Pork

Ingredients

• pickled pork
• quart water
• 1 tablespoon flour
• a little salt
• a little pepper

Method

1. 1

   Slice pickled pork 1/2 inch thick, cook in water for 1 hour, then fry until brown.

2. 2

   Add flour, salt, and pepper to the fat, stir until smooth, then add milk or water to thin.

Nutrition per serving

As published

This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 65. The excerpt below is the record exactly as published.

PICKLED OR SALTED PORK. Slice pickled pork )/§ inch thick ; put in spider with quart water ; cook 1 hour ; after the water has cooked out, flour and fry brown. Take meat out and add 1 table- spoon flour, a little salt and pepper ; stir around in fat until smooth ; then add either milk or water until thin enough. CREAMED CANNED SALMON. Make a white sauce of : 1 tablespoon butter. 2 tablespoons flour. 1 cup of milk. % teaspoon salt. Melt the butter in frying pan, stir in the flour and salt carefully, add the milk slowly, cook thoroughly a few minutes ; then add one can of salmon from which all the bones and skin have been removed and the fish broken into small pieces ; let come to a boil. Serve very hot. 128 First Aid to Good Cooking CREAMED CHICKEN. Cut the chicken in small even-sized pieces or cubes, make white sauce as for creamed salmon and heat chicken in it until it comes to a boil; let simmer a few minutes, and serve in hot dish or on nicely toasted bread. MOCK FRIED CHICKEN. Take a roasting chicken, singe, draw, wash thoroughly, rubbing a little soda over the outside, wash again, cut up as for frying. Heat a few tablespoons of snowdrift in an iron kettle, or griddle, wipe pieces of chicken dry on clean cloth, sprinkle with salt, flour well, brown a piece at a time in the hot kettle, arrange in bottom of roasting pan, add cup boiling water, cover closely, cook in moder- ate oven two hours. Arrange on platter, keep hot while making gravy by adding milk to water left in pan, thicken with flour moistened with cold milk. This will be much more tender and juicy than fried chicken. CREAMED DRIED BEEF. Pull y§ pound chipped beef into small pieces; melt I tablespoon butter in frying pan; add beef, and stir until edges begin to curl. Remove the beef, then take pan from the stove and thoroughly mix 2 tablespoons flour with the butter remaining in the pan ; add very slowly I cup water or milk. Return to stove, stirring until it thickens, and serve in dish or on toast. CREAMED CODFISH. 54 pound nice codfish, or ij^ cups milk. 1 cup picked-up fish, washed 3 level tablespoons flour

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