Pork Steaks or Chops

Ingredients

• Pork Steaks or Chops
• pepper
• salt
• powdered sage
• butter

Method

1. 1

   Broil the pork steaks on a gridiron over a clear fire.

2. 2

   When done, put them on a hot dish, season with pepper, salt, and powdered sage; butter them plentifully and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 23. The excerpt below is the record exactly as published.

butter and season both sides with cayenne pepper, and salt. * Leg of Lamb Stewed with Oreen Peat. Wash and wipe the lamb dry, season with salt and pepper, and dust with flour ; cover the bottom of a stew-pan with slices of bacon or salt pork, fry them until the fat is extracted; then take the crisp fat out, leaving in the clear grease, lay the leg in diis, brown both sides and all around, then add enough cold water to nearly cover the lamb ; simmer gently for three-quarters of an hour ; have half a peck of young green peas ready shelled and washed, put them around the leg, keeping just enough water on them to simmer but not boil them, oook gently for half an hour or until the peas are thoroughly cooked but not broken ^ when done dust a very little flour in them, just enough to make MEATS. 51 the gravy stiok a little to tlie peas, or, as the Frencli Bay, to maak them, and serve the leg on a hot meat-dish with the peas around it *Lamb Cutlets. Tace ohops from the neok or loin, flatten them with a ohopperi dip eaoh one in beaten yolk of egg, then roll them in either very fine bread crumbs or cracker dust which has been seasoned with pepper and salt, and fry a nice brown in drippings or lard ; make the fkt boiling hot before you put the meat in it, garnish with parsley, and eat them with mushroom catsup or Worcester- shire sauce. Lamb's Liver. Out it in slices half an inch in thickness, beat the yolks of two eggs, dip the slices of liver in the egg, cover them with cracker dust seasoned with pepper and salt, and fry them in hot drippings or half lard and half butter. * Veck or Shoulder of Lamb Stewed. Brown the lamb in drippings, season with pepper and salt, pour over it two quarts of cold water, and stew slowly an hour and a half or until tender, letting the water gradually stew awayi then add a wine-glass of tomato catsup and a teaspoonfrd of browning, thicken with browned flour, pour the gravy over the meat and serve. * Hutton or Lamb Cutlets. Slices from the leg half an inch in thickness, broil them over a bright fire on a gridiron, turn them frequently : when done put them on a hot dish, season with pepper and salt, butter them l^bntiflilly and serve with current jelly. * To warm over Cold Mutton or Lamb. Out in thin slices, season with pepper and salt, lay the slices in a stew-pan with the remains of cold gravy, and two or three ftablespoonsfrd of tomato catsup and simmer slowly unUl the meat is very hot If you have no grav7 left over, put the bones §2 GOOKEB T FROM EJPEBIENCE. and trimmings into a stew-pan, oover with oold water, and boO them for an hoar before yon are ready to warm, the meat, then strain through a oullender, thioken with browned flonr, add the eatsup, and lay in the meat. * lamb's Kidneys. Gut the kidneys in small pieoes \ for six or eight kidneys, p«l in a stew-pan, batter the size of an egg, a wine-glass of water, a tabkspoonfol of floar, salt and pepper, a glass of wine, pat tlie kidneys in the pan, stew them five minntes, and serve in a hot eerered dish. FOBK * Leg of Pork Staffed and Eoasted. Proeore a leg of yoang pork weighing seven or eight poandS| wash it clean, score the skin across, so that it will all be marked oat in slices ; prepare a filling with a pint of fine bread-crnmbs, seasoned with black pepper and salt, a tablespoonfdl of dried sage rnbbed fine, two teaspoons of sweet marjoram, and one of sweet bisil, an onion chopped fine, a banch of parsley ditto, and a pieee of batter the sise of an egg melted and poured over, mix all well together, make an incbion through the leg parallel with the bone, fill with the dressing, secure it with skewers, season the outside of the leg with pepper and salt, dust with flour, rab with ine sage, put it in a dripping-pan with a little hot water, roMt two and a half hours, basting it frequently, when done, make a gravy with the drippings thickened with browned flour, add a li^e hot water, boil up, pour a little over the leg, serve the reasainder in a sauce-boat. Serve with apple sauce. * Baked Ham. Wash a smoked ham very clean, put it in a large kettle with •old water, boil rfowly, according to weight, allowing fifteen ninates to every pound, take out the ham, remove the skin, trim off all the black and smoked parts, paint it all over with yolk ef egg, sprinkle thickly with veivr fine bread crumbs, put it in MJEATti. 58 tfie oven in a dripping-pan, baste it f^o or three timei witli good oooking wine, and roaat it nearly an hour, or until a ine brown all over, trim the knuckle with fringed writing paper and Berye hot. If to be eaten cold, let the ham remain in the water it was boiled in until oold, then skin it and proeaed as aboTe. Soast Pig. A pig to roast whole should be at least four weeks old. Out it open lengthwise, take out the entrailsi wash the pig yery clean, and let it lie in salt and water for twenty minutes to draw out the blood ; wash very clean the liver and heart, and put them in a small stew-pan, season with pepper and salt, add a large onioui out in quarters, and cover with cold water ; keep them boiling all the time you are preparing and roasting the pig. Make a filling of a quart of bread crumbs grated very fine, and seasoned with pepper and salt, three teaspoonsful of powdered sage leaves, two of sweet marjoram, a large onion chopped fine, a bunch of pars- ley ditto, and nearly a quarter of a pound of butter melted and poured over ; stir all thoroughly together ; take the pig from the telt and water, wash very clean in cold fresh water, wipe it dry inside and out, fill it With the dressing you have made, sew up the stomach, skewer the legs flat to the body, so that it will lie flat on them in the pan; season the outside of the pig with pepper and salt, and dust it with flour ; set it in a dripping-pan with half a cup of hot water around it to keep it from burning, and roast it two hours and a half, basting it frequently with butter and hot water stirred together in a basin or bowl, which keep near you. When the heart and liver are perfectly tender, take them out with a skimmer, chop the heart and put it back, mash the liver with a heaping tablespoon of browned flour, moist- ening it with some of the gravy. When perfectly smooth, stii it in the saucepan with the heart, give a boil up, and after you have dished the pig, pour all into the dripping-pan, stir about and boil up again \ serve in a gravy-boat. When you carve the pig, cut off its head first and then spill ^ down the hun^ and cut between the ribs to serve. Cut round M OOOKEKT FROM EXPERIENCE. tlie legs and take them off as yon would the seoond joint ft a fowl. Serve with apple-sanoe. Bnb some powdered sage on tlia outside of the pig with the pepper and salt, when yon pnt it in the oven to roast. * Pork Steaks or CAopi. Broil them on a gridiron over a olear fire. When done, put them on a hot dish, season with pepper and salt, and a very little powdered sage

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