Pork Stew with Sweet Potatoes

Ingredients

• 27 pounds of fresh pork off the loin
• 1 tablespoonful salt
• 1/2 teaspoonful white pepper
• 3 medium-sized onions
• 4 medium-sized sweet potatoes
• 1/2 tablespoonful butter
• 1/2 tablespoonful flour

Method

1. 1

   Cut pork into 2-inch pieces, wash in cold water, place in a saucepan, cover with boiling water, add salt, pepper, and onions.

2. 2

   Cook for 40 minutes.

3. 3

   Add sweet potatoes, peeled and halved.

4. 4

   Melt butter, mix with flour, add to stew, cook a few minutes longer.

5. 5

   Serve with potatoes arranged in a circle.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 227. The excerpt below is the record exactly as published.

Pork Stew with Sweet Potatoes.— Procure 27, pounds of fresh pork off the loin, cut it into 2-inch pieces, wash in cold water, place in a saucepan over the fire, cover with boiling water ; add 1 tablespoonf nl salt, Vt teaspoonf ul white pepper, and 3 medium- sized onions, cover and cook 40 minutes ; then add 4 medium-sized sweet potatoes, previously peeled and cut in half lengthwise. Shoi*tly before serving, melt Vs tablespoonf ul butter in a small sauce- pan, add Y2 tablespoonf ul fiour, stir and cook a few minutes ; then add it to the stew, cook for a few minutes longer. Serve on an oblong dish, laying the potatoes in a circle around it. PORK. 889 Sausages^ Fried. — Put 2 pounds sausages in a saucepan, coyer with boiling water, let stand 1 minute only ; then remove and wipe dry. Place a frying pan with 1 tablespoonf ul butter or lard over the fire ; as soon as hot put in the sausages, fry light brown on both sides, serve on a warm dish. Another way is to roll the sausages in flour, dip into beaten egg, roll in bread crumbs, fry in hot fat to a fine golden color, and serve. Frankfurter Sausages. — Put the sausages in a saucepan of boiling water, draw the saucepan to side of stove, and let them re- main 10 minutes without boiling ; then serve. Larded Pork Tenderloin^ Roasted.— Select 3 nice large pork tenderloins, wash and wipe them dry, lard each with 2 rows of fine strips of larding pork, season with 1 teaspoonful salt, ^/4 teaspoonful pepper. Place in a roasting pan, add 1 onion cut into slices and 1 small sliced carrot, and pour 1 tablespoonful melted butter over each tenderloin. Place the pan in a hot oven to roast, baste well with their own gravy ; as soon as they begin to brown, add a little boiling water to keep them from burning, roasting and basting often till done, which will take about 45 minutes. When done, lay the tenderloins on a warm dish ; add Vs tablespoonful cornstarch dis- solved in 1 gill of cold water to the gravy, stir and cook 2 minutes ; add sufficient boiling water to make a creamy sauce, cook a few minutes longer, then strain through a fine sieve. Pour a little of the sauce oyer the tenderloins, and serve the remainder in a sauce bowl. Gar- nish the tenderloins with a border of red cabbage A I'allemande and potatoes tortonia, or plain boiled potatoes. Tenderloin h la Jardlnldre. — Prepare and roast 3 tender- loins as in foregoing recipe. Cut 2 medium-sized well-cleaned carrots into slices, lay 4 slices over one another, and cut them into fine strips like straws ; place these in a saucepan, cover with boiling water, add V^ tablespoonful sugar ; place the saucepan over the fire, and cook till tender and nearly dry. Open a can of French peas, drain in a colander, and rinse with cold water; place them in a sauce- 340 MEATa pan oyer the fire, barely covered with boiling water, add 1 teaspoon* ful sngar, and cook 10 minutes ; then add them to the carrots, add 1 even teaspoonful salt, cook 3 minutes. Mix 1 tablespoonful butter with 1 teaspoonful cornstarch, add it to the peas and carrots, cook and stir 3 minutes ; then add 1 tablespoonful fine-chopped parsley ; instantly remove from the fire, lay the tenderloins on a warm dish, and arrange the vegetables in a circle around the dish. Or arrange in clusters around the dish 1 pint of cooked carrot balls, 1 pint of cooked Parisienne potatoes, Ys pint small cooked white onions, and Ys pint of cooked green peas. Tenderloin k la Marinidre.— Lard 3 large pork tenderloins and season them with Ys tablespoonful salt, Y4 teaspoonful pepper, place in a covered dish with 1 pint white wine, Ys bay leaf, 1 onion with 2 cloves stuck into it, and 6 whole peppeirs; cover and let stand several hours. One hour before serving, take the tenderloins out and wipe them dry, lay in a roasting pan, pour over 1 ounce melted butter. Place the pan in a hot oven to roast till they begin to brown, basting with their own gravy ; then add 1 cupful of the wine in which the tenderloins lay, also the onions and spice, and continue to roast and baste frequently until done (if the gravy browns too much add more of the wine). When done lay the tenderloins on a hot dish and garnish with a border of cooked sauerkraut and plain boiled potatoes, or with red cabbage, carrot, turnip, potato balls, and small glaze4 white onions. Tenderloin & la Yiennoise. — Procure 2 pounds short pork tenderloins, wash, dry, and lard them, season with 1 tablespoonful salt

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