Short Pork Tenderloin

Ingredients

• 2Yg pounds of short pork tenderloins
• season with salt
• season with pepper
• 2 ounces fine-cut larding pork
• 1 ounce butter
• 1 pint of boiling water
• 1 onion
• 1 small carrot
• y tablespoonful cornstarch
• 1 gill of cold water

Method

1. 1

   Wash and dry the tenderloins, season with salt and pepper.

2. 2

   Fry the larding pork until light brown, add butter and the tenderloins, turning often.

3. 3

   Add boiling water, onion, and carrot, cover, and cook for about 1 hour.

4. 4

   Before serving, remove the fat from the gravy, mix cornstarch with cold water, add to the gravy, cook for 3 minutes, and serve with the tenderloin.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 230. The excerpt below is the record exactly as published.

Short Pork Tenderloin.— -Procure from the packing house 2Yg pounds of short pork tenderloins, wash and wipe dry, season with salt and pepper. Place a saucepan with 2 ounces fine-cut laid- ing pork over the fire, and fry light brown, add 1 ounce butter and the tenderloins, turning often till light brown ; then add V, pint of boiling water, 1 onion, and 1 small carrot, cover and cook aboat 1 hour, till done. Shortly before serving, lay the tenderloins on a hot dish, remove the fat from gravy, mix y, tablespoonfnl corn- starch with 1 gill of cold water, add it to the gravy, cook 3 min- utes ; add sufiicient boiling water to make a creamy sauce, strain, and serve with the tenderloin. Stewed peas and carrots with boiled or mashed potatoes may be served with this dish. Spare Rlbs^ Filled and Baked.— Take 2 long pieces of spare ribs, wash and wipe them dry ; season inside and outside with 1 table- spoonful salt, cover 1 piece with a dressing described below, lay the other over the dressing and sew together. Lay in a roasting pan, pour over 2 ounces melted butter, place in a hot oven, roast until light brown, basting the meat well with its own gravy ; then add 1 cupful boiling water, roasting and basting about Vff hour till done. When done lay the ribs on a warm dish, take out the threads ; re- move the fat from gravy, mix Vg tablespoonfnl cornstarch with 1 gill of cold water, add it to the gravy, stir and cook 2 minutes ; add sufiicient boiling water to make a creamy sauce, then strain and serve. Apple Dbessiko. — Pare and quarter 6 large greening apples, remove the core, and place the apples in a saucepan over the fire, add 1 ounce butter, 1 tablespoonfnl sugar, 1 cupful raisins, 1 table- spoonfnl apple or currant jelly, cook 8 minutes over the fire ; shake the saucepan, then remove, and when cold add 1 cupful fresh grated PORE. 848 bread cntmbs and 1 egg ; use as directed. (In place of ibis dress- ing, a forcemeat or bread dressing may be used.) Spare Ribs with Sauerkraut. — Procure 3 pounds fresh spare ribs and wash them in cold water. Put 3 pints of sauerkraut in a saucepan, lay the spare ribs on top of the kraut, coyer all with boil- ing water ; place the saucepan over the fire, and cook slowly till done, which will take iVs hour. Shortly before serving, lay the spare ribs on a warm dish, and add to the kraut 1 large grated raw potato, previously peeled and washed, cook 10 minutes ; then serve with mashed potatoes. Pigs' Tails witli Sauerkraut. — Cooked the same a£ with spare ribs. Potted Spare Bibs. — Take 3 pounds fresh spare ribs, wash and wipe dry ; then season with 1 even tablespoonf ul salt, 1 even teaspoonful pepper. Place a saucepan with Ys tablespoonful lard and Vs tablespoonful butter over the fire, put in the meat, and cook till the spare ribs begin to brown, turning often ; add Y^ cupful boiling water, cover and cook till done ; if the water boils away, add more water (they require about 1 hour's cooking). When done transfer the ribs to a hot dish ; remove the fat from gravy, mix Ys tablespoonful cornstarc

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