Sour Stew of Cold Roasted Pork

Ingredients

• 2 pounds of fresh cold cooked pork
• 2 medium-sized sliced onions
• 1 tablespoonful butter
• 1 teaspoonful salt
• 7^ teaspoonful pepper
• 1 tablespoonful flour
• Y^ pint of vinegar
• 1 pint boiling water
• 1 bay leaf
• 1 blade of mace
• 12 whole peppers
• 2 tablespoonfuls of sugar

Method

1. 1

   Cook onions and butter for 6 minutes.

2. 2

   Add salt, pepper, and flour; cook for 3 minutes.

3. 3

   Add vinegar, water, bay leaf, mace, and peppers; boil for 5 minutes.

4. 4

   Add meat and cook slowly for 20 minutes.

5. 5

   Serve with dumplings or noodles.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 235. The excerpt below is the record exactly as published.

n teaspoonful pepper, stir and boil 2 minutes ; the add then meat, cook 5 minutes ; add lastly 1 tablespoonful lemon juice. Serve the meat on a hot dish, sprinkle over 1 tablespoonful chopped parsley ; arrange a border of mashed potatoes, boiled rice, or nudles around it. It is also nice served on buttered toast with a poached egg on top of each piece. Corned Ham boiled with Chicken.— Procure a nice plump chicken 3Yt pounds in weight and a small corned ham of 6 pounds. Wash and place the ham in a kettle over the fire ; cover with cold water. Clean, wash, and dry the chicken, season inside with 1 teaspoonful salt and a little pepper. Place Ys pound well- washed rice in a saucepan ; cover with cold water, boil 10 minutes ; drain and rinse off with fresh cold water. Place a saucepan with 1 tablespoonful butter and 2 tablespoonfuls fine-chopped onions over the fire, cook 5 minutes without browning; add the rice, season with Yt teaspoonful salt and a little pepper, stir and cook 3 min- utes ; fill the chicken with the rice, sew it up ; as soon as the ham boils add the chicken and boil till tender ; serve with cooked vege- tables and cream sauce. If the onions are objected to they may be omitted. Sonr Stew of Cold Boasted Pork.— Out the remnants of fresh cold cooked pork into 1-inch pieces, then weigh ; for 2 pounds take 2 medium-sized sliced onions, 1 tablespoonful butter ; 850 MEATS. put the onions and butter in a saucepan over the fire, and cook 6 minutes without browning; then add 1 teaspoonful salt, 7^ tea- spoonful pepper, and 1 tablespoonful flour, stir and cook 3 min- utes ; then add Y^ pint of vinegar, 1 pint boiling water, 1 bay leaf, 1 blade of mace, 12 whole peppers, and 2 tablespoonfuls of sugar

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