Pork Tenderloin

Ingredients

• a piece of pork tenderloin
• sprinkle with salt
• sprinkle with pepper
• with lemon juice
• bits of butter

Method

1. 1

   Broil over a good fire for about twenty to twenty-five minutes, turning every two minutes.

2. 2

   Lay upon a hot dish, sprinkle with salt and pepper and with lemon juice, and dot here and there with bits of butter.

3. 3

   Cover closely and allow to stand for ten minutes before serving.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 52. The excerpt below is the record exactly as published.

pork tenderloin should be cooked sev- eral minutes before it is eaten. Broil over a good fire for about twenty to twenty-five minutes, turn every two minutes. Lay upon a hot dish, sprinkle with salt and pepper and with lemon juice, and dot here and there with bits of butter. Cover closely and allow to stand for ten minutes before serving. Hot unsweetened apple-sauce should be passed with this dish, indigestible but good. igo OCTOBER 31ST "A collection of cooling refreshments, — ^wine, fruit, cakes." — Chaelotte BrontS ("Shirley"). TO make nut wafers, cream a quar- ter of a cup of butter, beat in one tgg and one cup of sugar, and keep beating till smooth. Add a scant teaspoonful of vanilla, or half a tea- spoonful of almond extract, and a cup- ful of chopped nuts. Then stir in one cup of well-sifted flour in which has been mixed a small teaspoonful of baking powder. Drop in small spoonfuls on a buttered pan and bake in hot oven. NOVEMBER ist "A smoking soup, here came in, borne by the smiling host. 'Behold a potage of my fashion I' says my landlord, laying down the dish." — ^Thack- eray ("The Virginians"). FOR pepper-pot soup, to three quarts of water put vegetables ac- cording to the season — ^in summer, peas, lettuce, and spinach; in winter, carrots, turnips, celery, and onions at any time of year. Cut them small and stew with two pounds of the neck of mutton or with a fowl till quite tender. On first boiling, skim. Half an hour 191 before serving add the meat of a lobster. Season with salt and cayenne pepper. A small quantity of rice should be put in with the meat. This is an old-fashioned English recipe, and is very good, very rich, and very warming on a bitter night in winter when cold blows the blast. NOVEMBER 2d ''Nobody ever dreamed such soup as was put upon the table directly afterwards; or such fish; or such side-dishes; or such a top and bottom; or such a course of birds and sweets." — Charles Dickens ("Martin Chuzzlewit"). THERE are many people to whom the delights of codfish tongues are imknown, but they are a great delicacy. Wash a dozen or more; put them over the fire in cold water, a table- spoonful of salt, a sliced onion, and half a lemon, sliced. Let them come to a boil quickly ; when they have boiled one min- ute, set them away to cool in an earthen- ware dish in the water they were boiled in. When cool dip them in milk, roll them in sifted bread-crumbs, then fry them in hot butter till they are a delicate brown, turning them as they brown. Serve them with tomato or other piquant sauce. 192 NOVEMBER 30 "Soon he and Gerard and Margaret were sup- ping royally on broiled venison."— Charles Reade ("The Cloister and the Hearth"). A VENISON Steak is cut from the leg or from the shoulder-blade, the latter having a superior fla- vor. Broil rare, and serve with a sauce made by melting a tablespoonful of cur- rant jelly in a glassful of hot Madeira, to which a teaspoonful of lemon juice has been added. Pepper and salt the steak lightly before pouring the sauce over it. NOVEMBER 4th "Fetch up the venison and the sweet sauce, — you may leave the water gruel till I ring for it." — Chaju.es Reade ("It Is Never Too Late To Mend "). CURRANT- JELLY sauce is an old favorite to serve with venison or mutton. To one tablespoonful of butter add one of flour, browned in the oven ; cook together till they bubble and be^n to darken, when a cupful of con- somme or brown soup-stock should be poured in slowly. To darken still more add a few drops of caramel. Just before taking from the fire stir in half a cup of currant jelly. 193 NOVEMBER 5th "Hares, pheasants, ^artridxes, snipes, barn-door chickens (those 'tame viUatic fowI')i capons, plovets, iHuwn, barrels of oysters, I dispense as freely as I recdve them." — Chables Lamb {" Essays of Elia"). CUT off the breast from half a dozen snipe. Put in a frying pan a ta- blespoonful of butter, rub into it a teaspoonful of flour till brown and smooth. Add two cloves, a peppercorn, a sprig of parsley, a gill of water, a gill of claret, and a tablespoon ful of diopped mushrooms. Cover the pan and simmer for two minutes after adding the breasts of the snipe. Spread thin slices of toast with currant jelly, and on these serve the snipe, pouring the gravy over them. NOVEMBER 6rH "Those unctuous morsels of deer's flesh were Dot made to be received with dispassionate services. I hate a man who swallows it, affecting not to know what he is eating." — Charles Laiib. A VENISON ragout may be made as unctuous as one pleases from pieces ur-'"*"'-''- *" ■""* "- »•"'"' Cut the meat i into a frying j toss it about fo utes. Add a tablespoonful of flour, then a pint of brown stock, half a cupful of mushrooms, a tablespoonful of currant jelly, and a little salt. Pepper and onion juice, which are usually advised, are best omitted. Mushrooms combine par- ticularly well with the venison flavor. NOVEMBER 7TH NOVEMBER 8th **Soupe & la bonne femme with a perdrix aux ehoux to follow, and pancakes and framage de Brie, and to drink a bottle of RomanS ConH,** — George DU Maxtkier ("Peter Ibbetson"). TO make the French pancakes re- ferred to above, beat whites and yolks of three eggs separately, and to the yolks add a cup of milk, half a teaspoonful of salt and a teaspoon- ful of sugar. Pour one-third of this mixture on half a cupful of flour and beat till smooth; add the remainder of the milk, beat well, and put in a des- sertspoonful of salad oil and the whites of the eggs. Heat and butter a small frying pan, cover with a thin layer of the batter; brown and turn. When a light brown on each side, spread quickly with butter and a tart jelly, roll and sprinkle with powder

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