Pork With Corn Dumplings

Ingredients

• Cook a piece of shoulder of pork
• the addition of an egg to the dough

Method

1. 1

   Cook pork until tender.

2. 2

   Mix cornmeal with water to make a thick dough, adding an egg if desired.

3. 3

   Form walnut-sized balls and drop into boiling water around the meat.

4. 4

   Cook for 30 minutes, ensuring not to burn the mixture.

As published

This recipe was extracted from The Rural cook book (1907), page 24. The excerpt below is the record exactly as published.

Pork With Corn Dumplings.— Cook a piece of shoulder of pork in a big pot unt:l tender; then mix the desired quantity of cornmeal to « thick dough as in making bread (the addition of an egg to the dough im- proves the dumplings). Prop balls of the dough about the size of a walnut in the boiling water about the meat in the pot and cook 30 min- TUB RURAL COOK BOOK. 35 vtes, when the dumplings will be done, and will have a thick gravy around them. Take care not to let the mixture burn. The fat and juices of the meat season the dumplings excellently. Rabbit, Ju^ed. — Select a plump tender rabbit. Wash, wipe dry, and cut into well-shaped pieces. Have ready a teaspoonful of salt and one- fcurth teajpoonful of pepper and rub this into the rabbit pieces. Put four table spoonfuls of flour on a plate and roll each piece in this. Heat half a cupful of butter in frying pan; when hot fry the rabbit, browning on both sides, being careful not to burn the butter. As soon as it browns put the rabbit into a stcwpan and into the hot butter stir what is left of the flour in which the rabbit was rolled ; add three teacupfuls hot water and cook lo minutes

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