Pork Chops

Ingredients

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

Method

1. 1

   Season pork with salt and pepper, beat up the pork in cracker crumbs or corn meal, fry in plenty of lard, boiling hot.

Nutrition per serving

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 28. The excerpt below is the record exactly as published.

cracker crumbs or corn meal, fry in plenty of lard, boilinghot. Boiled Ham. — Soak over night, and wash hard next morning with a stiff brush or coarse cloth. Put on to boil with plenty 391 24 THE MODEL COOK BOOK of water. Do not boil too fast, and allow fifteen minutes to each pound. Do not re- move skin until cold. Prepare for table by garnishing with dots of pepper or dry mus- tard, and with parsley around the sides. Broiled Ham. — Cut in slices, soak well in scalding water, wipe dry, and lay in cold water for five minutes. Wipe again, and broil over a clear fire. Pepper before serv- ing. To fry ham, prepare as for broiling, and cook in a hot frying-pan, turning often. Serve with or without the gravy. Baked Ham. — Boil a ten pound ham in water enough to cover, to this add two pounds of brown sugar. Boil three hours, then skim. Mix a tablespoonful of dry mus- tard and one of sugar, sprinkle over the fat side , and bake from three quarters to one hour. Devilled Ham. — Take cold roast hamj chop fine ; make a drCvSsing of pepper, mus- tard, and vinegar ; mix thoroughly with the ham. This is very suitable for sandwiches. Broiled Ham and Bacon. — Cut ham into halt-inch slices, or thinner. Trim off the outside skin. Broil in a hot dry pan or over the coals, until it is a delicate brown in color, turning it frequently. When done serve on a hot platter. To cook bacon, cut it into very thin slices and broil it a few minutes in a hot pan or over a clear fire, turning it very often. It should be of a delicate golden-brown color when done. Serve on a hot platter. Pork Pie. — One pound of pork chopped in small pieces, four good sized potatoes chopped in squares, cover over with water and cook until tender. Cook meat awhile before putting potatoes in. Make a gravy and pour over ; save out some of the gravy to pour over when baked. Make a short dough same as for pies, with a little baking powder in it. I^ine a small bread pan with crust, put in meat and gravy, cover with upper crust and bake until brown. Ham Pie. — Make a crust, the same as for biscuit, line pan with dough ; then put in a layer of potatoes sliced thin, pepper and salt

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