Roast Pork

Ingredients

• a four pound roast
• sufficient water to keep from burning
• a little flour
• a little water

Method

1. 1

   Score the skin in strips quarter inch apart, salt and pepper, place in roasting pan with sufficient water to keep from burning.

2. 2

   Make a gravy of drippings by adding a little flour and water.

Nutrition per serving

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 19. The excerpt below is the record exactly as published.

Roast Pork. — Score the skin in strips quarter inch apart, salt and pepper, place in roastingpan. with sufficient water to keep from burning: a four pound roast should cook in one and one-half hours. Make a gravy of drippings (skimming off the heavy grease) by adding a little flour and water. Sweet pota- toes are nice baked with pork roast. To Boii Fresh Pork Ham. — Take sufficient boiling water to cover the ham. Put in this two quarts of salt, one-half cup of dark molasses or brown sugar, a handful of whole black pepper, saltpeter the size of a large pea. Put the ham in this boiling mixture, and boil until thoroughly done, which will probably be when the meat leaves the knuckle-bone. Let this cool in the water in which it is boiled, as all corned meats should. — Gulf City Cook Book. Barbecue. — Buy a four pound pig roast. Boil until tender, adding three pods of pepper and one teaspoonful of salt. Have on stove one-half cup boiling vinegar, to which has been added pepper, salt and one tablespoonful of butter. Place meat in pan. bake until brown, basting constantly with gravy. — Mrs. B. 0. Snider. Barbecued Pork. — Have a nice ham of fresh pork, parboil it well, season with red pepper and salt. Put in the roasting pan, score the skin in checks. Have a cup of vinegar and a cup of the water in which it was boiled to baste it with frequently. Allow it to brown nicely. Pork Tenderloins. — Tenderloins should be fried: salt, pepper and roll in flour; fry in hot lard and serve with a nice brown gravy of what remains in the skillet, either with fresh milk or water, and serve with them. Pork Steak. — Pepper and salt and flour the steak: have HOW WE COOK IN TENNESSEE. 35 grease hot in fryingpan. Put steak in and cover fryingpan with a lid till the steak is a nice brown; turn it over and cook for a few minutes over a moderate fire, till the other side is brown. Pork steak does not require pounding. To Cook a Pig's Head. — Parboil it for half an hour, then take it out, wash and scrape off the scum; then put on again and cover with fresh water and boil till perfectly done and the water reduced by boiling till just enough for gravy. Dress with hard-boiled eggs sliced; decorate with parsley. It takes from breakfast till dinner, say four or five hours, to cook it enough; add water when needed. Clean the head well at first, soak it in salt and water over night so it will be white and gravy light color. — Mrs. Dr. Jackson. Pig's Head Pudding. — Boil one small pig's head until thor- oughly done, then remove bones and cut fine with a meat chop- per. Mix with four hard-boiled eggs one and one-half cups of cracker crumbs and a little sweet milk. Season with butter, pepper, salt and celery seed. Put in pan and bake until done and serve hot. — Mrs. Ross Witherspoon. Pig Head Pudding. — Boil the face of hoghead, or a small pig head, till bones drop out, cut meat up very fine, add three eggs, one cup sweet milk, two cups bread crumbs, one ounce water head was boiled in, salt and pepper to taste, bake to a light brown, about half hour. — Mrs. T. J. Deupree. Scrapple. — Boil a pig's head two hours in four quarts water, with a little sage, salt and pepper ; cut the flesh from the bones, mince it fine and return it to the liquor ; add enough sifted corn- meal to thicken; simmer two hours, when it should be like soft mush, not too thick to pour; put in pans; when cold and stiff it is sliced and fried for breakfast. — Lebanon (Tenn.) Cook Book. Souse. — Clean and soak for twelve hours a pig's head and feet; boil until the meat is ready to fall from the bones; take the meat and put in a chopping bowl, chop all together, adding 36 HOW WE COOK IN TENNESSEE. salt, black and red pepper and sage ; put into a larg'e flat bowl and press with weights. This makes a nice breakfast dish, cut into slices, dipped in meal or batter and fried in hot fat. — Leba- non (Tenn.) Cook Book. Sausage Meat. — For sixty pounds of sausage. Grind the meat twice; season with one and one-half pounds salt, one cup pul- verized sage, three tablespoons cayenne pepper, two table- spoons black pepper and work well. Add more seasoning if preferred. Make a number of sacks eighteen inches long and four or five inches wide and stuff the sausage into them very tight and tie them securely at the top. Eoll the bags in meal while they are moist and hang them up. They will keep all winter just as fresh as when first rrfade. — Mrs. Albert Johnson. Proportions for Sausage Meat. — Twenty-two pounds meat should have half pound of salt, three heaped tablespoonfuls of sage, three of pepper and two of thyme. — Mrs. H. E. Lancaster. Sausage. — In making sausage, allow one-third fat to two- thirds lean. Grind through a sausage-grinder, and season to taste with pepper, salt, and powdered sage leaves. Make in small cakes, and fry without lard. Spare-Rib. — Crack the ribs across the middle ; rub them over with salt and sprinkle with pepper; place them in a drip- ping pan, with a little water

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