Pork Chops

Ingredients

• pork
• salt
• pepper
• cracker crumbs
• corn meal

Method

1. 1

   Season pork with salt and pepper, dip in beaten egg, roll in cracker crumbs or corn meal, and fry in hot lard.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 26. The excerpt below is the record exactly as published.

salt, one each of celery- salt, brown sugar, black pepper, English mustard, allspice, and some sweet herbs, all powdered and mixed. Then pour over the meat a teacupful of good vinegar, cover tightly, and set in a cool place four or five days, turning it and basting often with the liquid each day. To cook, put in a kettle a quart of boiling water, place over it an in- verted shallow pan, and on this lay the meat just as removed from the pickle ; cover the kettle tightly and stew four hours. Do not let the water touch the meat. Add a cup of hot water to the pickle remaining and use it to baste with. Make a gravy by thickening the liquid with flour and strain- ing through a fine sieve. Serve with cur- rant jelly, as for venison. Stuffed Shoulder of Mutton. — Have the butcher remove the blade from a shoul- der of mutton. Fill the cavity thus formed with a stuf&ng of well -seasoned bread crumbs and a half pint of oysters. Sew up and press into shape. Baste frequently while roasting. When done remove all fat from the drippings in the pan and thicken slightly. Parboil another half pint of oys- ters and add to the gravy. Mutton Chops. — Trim off the superflu- ous fat and skin from your chops, if not done by the butcher ; dip each chop in beaten ^zz^ ^^^^ i^ cracker dust, and fry in hot lard or dripping. Omit the ^^^ if de- sired. Sprinkle the chops with salt before rolling in the ^ZZ-: or salt the fat. Serve dry and hot. Broiled Mutton Chops. — Mutton chops should be cut one inch thick. Trim off the skin and the greater part of the fat. Lay the meat in a wire broiler and proceed as in broiling steak. It requires from four to six minutes to cook a chop one inch thick . Sea- son chops with salt and pepper, but no but- ter, and serve immediately on a hot platter. Lamb Chops are very delicate and ten- der. Prepare and broil them in the same way that mutton chops are broiled . They require longer cooking than mutton chops and should never be served rare. A lamb chop THE MODEL COOK BOOK one inch thick should be cooked from seven to ten minutes. Lamb Stew. — Cut the lamb into small squares, first removing the fat. Then put on in stew-pan, covering with water, and let heat slowly. When partly done add a little sliced salt pork, one or two sliced onions, pepper and salt, and two or three cut-up potatoes. Cover, and continue to stew till the meat is tender. Then drop in a few small dumplings, stew fifteen minutes more, and serve. The gravy should be thickened with a little flour moistened with milk. Spring Lamb. — Bake six pounds of meat one hour and a half in a moderate oven. Season when put to roast. Baste often. Serve with mint sauce. Mint sauce : Take a handful of fresh mint, wash and dry. Take leaves and chop fine, add a tablespoonful of sugar, one of water and cover tightly for one hour and a half. An hour before serving add three-fourths cup of vinegar and serve with lamb ; add essence of mint if desired. Pork. Roast Pork. — Prepare pork by wash- ing. Score the skin in lines, forming little squares. Have a moderately hot oven ; baste with its own drippings ; season with salt and pepper. The time required de- pends on size of roast. Roast Spare Rib. — Cover the meat with a greased paper until half roasted ; then remove the paper and dredge with flour. In a few minutes baste with its own grav3^ Before taking up strew the surface with bread crumbs seasoned with powdered sage, fine chopped onion, pepper and salt. Cook five minutes and baste again with but- ter. Skim the gravy, pour in half a cup of boiling water, thicken with flour, season, and pour over the meat. Spare Rib with Oysters. — Wash ribs, wipe dry, salt and pepper. Take one quart of oysters, one dozen crackers, mash fine, salt and pepper and roll up in spare ribs and pin with wooden tooth pick. Roast Pig. — Take a pig about six weeks old, wash it thoroughly, and rinse out the inside again with water containing a little baking soda. Wipe with a fresh towel, salt the inside, and stuff with the prepared dressing ; making the pig plump, so as to give it its original size and shape. Sew it up, place it in a kneeling posture in the dripping-pan, and tie the legs in proper position. Pour into the pan a little hot salted water, and baste with butter and water a few times as the pig warms ; after- wards baste with gravy from the pan. When the meat begins to smoke rub it' often with a rag dipped in melted butter. This will keep the skin from cracking while still keeping it crisp. Roast for two or three hours. To make the gravy, skim off most of the grease, stir into that remaining in the pan a good tablespoonful of flour, with water enough to make it the right consist- ency, season with pepper and let it boil up once. Strain, and add half a glass of wine, if preferred. Turn into a gravy boat. Place the pig upon a large, hot platter, sur- rounded with parsley or celery tops ; place a green wreath around the neck, and a sprig of celery in its mouth. In carving, cut off the head first, then split down the back, take off the hams and shoulders, and separ- ate the ribs. Pork Steaks. — Remove the skin and trim neatly. Broil over a brisk fire. Sea- son after taking up with pepper, salt, a little sage and minced onion. Cover and set in the oven for five minutes. Spare ribs can be cooked in the same manner. Salt Pork Fried in Batter, — Prepare as for plain fried pork, fry without putting in flour. When ready to remove from drip- ping pan dip in a batter made as fol- lows : One ^ZZ, two tablespoonfuls milk, two of flour, add a little salt, and dip the fried pork into the batter. Put quickly back into the hot drippings, fry a light brown, and serve as soon as possible. Pork Cliops. — Season pork with salt and pepper, beat up an ^z?>> ^^P ^^^ pork in the ^Z?>> '^^^'^'^ i" cracker crumbs or corn meal

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