Pork chop

“ Put eight mutton chops in a frying-pan in which you have melted an ounce of butter, adding a pinch of salt, pepper, and nutmeg; when the chops are colored on both sides, take them out and let them become cold. Chop fine three quarters of a pound of sausage-meat, add eight mushrooms, a little parsley and sage, all chopped fine; mix all together, and cover your chops on both sides with the farce, and wrap up each chop with the caul of pork. ”

“ Chop finely or force through meat chopper, then add one-half pound fat salt pork (also finely chopped) , six common crackers (rolled) , four tablespoons cream, two tablespoons lemon juice, one tablespoon salt, one-half tablespoon pepper, and a few drops onion juice. Pack in a small bread pan, smooth evenly on top, brush with white of egg, and bake slowly three hours, basting with one-fourth cup pork fat. Prick frequently while baking, that pork fat may be absorbed by meat. Cool, remove from pan, and cut in thin slices for serving. ”

“ Garnish with slices of lemon, or crisped parsley. Pork chops, egged, are improved, to some persons' tastes, by a little finely chopped onion and sage. You may make a sauce thus: put the chops on a dish, keep hot while you pour part of the fat from the pan, stir in a tea-spoonful of flour, moisten 1⁄2 pint of water, or broth, a table-spoonful of vinegar, a little salt and pepper, and 6 small gherkins or slices (or for lamb, pickled mushrooms) , put the chops back into the pan to re-warm in the sauce, and serve it altogether. You may add mustard to the sauce; also, chopped onions, for pork. ”

“ Clean bits of pork, both fat and lean, are chopped fine and well moistened with cold water. These may be placed in either sheep or hog casings through the use of the homemade filler shown on another page.
SUABIAN SAUSAGES.
Chop very finely fat and lean meat until the mass becomes nearly a paste, applying a sprinkling of cold [Pg 29] water during the operation. Suabian sausages are prepared by either smoking or boiling, and in the latter case may be considered sufficiently cooked when they rise to the surface of the water in which they are boiled. ”

“ After the cut made to extract the shoulder blade, the flesh has to be turned over the bone as it is cut, like a glove-finger on the hand; if any accidental cut is made through the flesh it must be sewed up, as it would permit the stuffing to escape. For the stuffing, the following is extra nice: Peel 4 apples and core them, chop fine with 2 large onions, 4 leaves of sage, and 4 leaves of lemon thyme. Boil some white potatoes, mash them and add 1 pint to the chopped ingredients with a teaspoon of salt and a little cayenne. ”

“ If too fat, cut off that, too, and put with the lard to be rendered. Take out the brains and lay them in a dish of cold water, then put the head on to boil till tender. Be sure to skim well. When it begins to boil, cook till the meat is ready to drop off the bones, then take up, remove all bones or gristle and grind or chop, not too fine; put in salt, pepper and cloves to taste, also sage if liked, mix all well together, heat it all together, and pour in a cloth, which is laid in a crock, tie it up tight and put on a weight, to press it. ”

“ Chop the bread by itself, and chop the meat and pork fine and mix all together, adding sweet herbs, pepper and salt, half a tea-cup of butter, and one egg. Stuff the pig with it, and sew it up tight. Take off the legs at the middle joint. Put it into a dripping-pan with cross-bars or a grate to hold it up, and with the legs tied, and pour into the pan a pint of water and set it in the oven. As soon as it begins to cook, swab it with salt and water, and then in fifteen minutes do it again. If it blisters it is cooking too fast ”

“ Pork contains the largest percentage of fat of any meat. When eaten fresh it is the most difficult of digestion, and although found in market through the entire year, it should be but seldom served, and then only during the winter months. By curing, salting, and smoking, pork is rendered more wholesome. Bacon, next to butter and cream, is the most easily assimilated of all fatty foods.
Pork Chops Wipe chops, sprinkle with salt and pepper, place in a hot frying-pan, and cook slowly until tender, and well browned on each side. ”

“ CUTLETS FROM COLD ROAST PORK.
Melt an ounce of butter in a saucepan, lay in the cutlets and an onion chopped fine, and fry a light brown; then add a dessertspoon of flour, half a pint of gravy, pepper and salt to taste, and a teaspoon each of vinegar and made mustard. Simmer gently a few minutes and serve.
PORK CHOPS.
The white meat along the backbone (between the ribs and ham) is not always sufficiently appreciated, and is often peeled from the fat, cut from the bones and put into sausage, which should never be done, as it is the choicest piece in the hog to fry. ”

“ Large birds (ducks or turkeys, etc.) , rabbits, hares, woodchucks, porcupines, opossums, and the like, may be stuffed with a dressing made of salt pork and bread or crackers. Chop the pork very fine, soak the bread or crackers in hot water and mash them smooth, and mix them with the chopped pork. Season with pepper, a little salt, sage and chopped onion. Sew up the game after stuffing with wire in two or three places, and roast over hot coals. If wrapped in wet brown paper it may be immersed in hot ashes and baked, if small, or may be baked the same as fish. ”

“ Procure six fine, fat woodcocks, pick, singe, and draw them, putting the hearts and livers on a plate for further use. Take out the eyes, and remove the skin from the heads; truss up the feet, skewer them with the bill, and tie a barde of fat pork around the breasts; then chop up all the hearts and livers very fine, with one teaspoonful of chives, half a pinch of salt, a third of a pinch of pepper, and a teaspoonful of butter. ”

“ CABBAGE AND PORK CHOPS 8 lean pork chops 6 medium onions sliced paper thin 1 can tomato sauce, small 1 No. 2 can peeled tomatoes 1⁄4 cup olive oil or butter 1⁄4 teaspoon black pepper salt to taste 1 large cabbage (cut sauerkraut style)
Place in large deep pot the oil or butter. Add pork chops and brown lightly. Remove the chops from the pot and place them in a dish. Add the onions, sauté for 15 minutes in the hot oil stirring constantly. Add tomatoes and the sauce. Cook over slow fire for 1 hour, stirring every 10 minutes. Add salt, pepper and the lightly browned chops. ”

“ Fry three large pork chops brown. Fry three minced onions and two cloves of garlic in pork drippings. Put the chops and onions into a granite kettle with two cans of tomatoes and two green chili pepper pods (remove the seeds) , one tablespoonful, each, of dry chili powder, brown sugar, tarragon vinegar and sage, one teaspoonful of Worcestershire sauce and celery salt, table salt to suit; let simmer slowly until pork chops fall to pieces; strain through coarse colander. This sauce should be of the consistency of thick cream, without adding any thickening. ”

“ Broiled Pork Chops
For broiling, chops should be cut very thin and broiled at least fifteen minutes, holding the broiler some distance from coals, to avoid burning.
Baked Pork Chops
Prepare as for Broiled Pork Chops and cook in hot oven twenty minutes, turning when half cooked.
Sautéd Pork Chops
Cook chops in hissing hot frying pan in small amount of fat. Drain and serve.
Broiled Ham
Cut ham very thin, cover with cold water, heat slowly to the boiling point. Drain, dry, and broil.
Boiled Ham
Select a medium-sized ham; soak over night in cold water. ”

“ Cook salt pork and onion together slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes and seasonings, and cook about fifteen minutes or until potatoes are tender; put corn into a strainer, [Pg 44] drain the juice into the kettle, and chop the corn, using finest cutter; add to chowder; add hot milk and crackers; and cook five minutes. The bits of pork and onion may be left in the chowder if desired.
77.—CORN AND TOMATO CHOWDER
Cook pork, onion, and pepper slowly for ten minutes ”

“ Pork requires a longer period of cooking and a lower temperature than either beef, mutton, or lamb. Cook pork chops or tenderloins at least three-quarters of an hour; and if a frying-pan is used instead of a broiler, cover the pan immediately after searing the meat and reducing the temperature.
VEAL CUTLETS
DIRECTIONS
Cut the veal into pieces of suitable size for individual portions. Put the pieces of veal into a saucepan, barely cover them with boiling water, set the pan over a low fire, and simmer about thirty minutes or until the veal is tender. ”

“ Larding is a simple operation. The pork should be firm and young (salt, of course) . Cut thin, even slices parallel with the rind, and cut these in long, narrow strips that will fit into the needle. For beef, veal, turkey or chicken the strips should be about as large round as a lead pencil, and about three and a half inches long; and for birds, chops, and sweetbreads they should be about as large round as a match. Three slices are all that can be cut from one piece of pork, because when you get more than an inch away from the rind, the pork is so tender that it will break when in the needle. ”

“ With a medium-fine meat chopper cut six ounces of shoulder of lamb, six ounces of shoulder of veal, and ten ounces of fat and lean pork. Simmer one chopped onion and six shallots in butter, and add to the meat. Season with salt, pepper, a little grated nutmeg and Cayenne pepper, and chopped parsley. Add a glassful of water, one dozen chopped anchovies, a little chopped garlic, two raw eggs, and some chives, chopped fine. Roll into small round balls about one inch in diameter. Bring two quarts of thin caper sauce to a boil, and boil the meat balls in it for about a half hour. ”

“ The object of first crumbing is to dry the surface that egg may cling to it; and where a thin coating is desired flour is often used in place of crumbs.
Larding is introducing small pieces of fat salt pork or bacon through the surface of uncooked meat. The flavor of lean and dry meat is much improved by larding; tenderloin of beef (fillet) , grouse, partridge, pigeon, and liver are often prepared in this way. Pig pork being firm, is best for larding. Pork should be kept in a cold place that it may be well chilled. Remove rind and use the part of pork which lies between rind and vein. ”

“ When of a fine brown, and tender and done all through, cover the edges of a large, flat china dish with fresh green parsley and place the pig, kneeling, in the center of the dish. Place in its mouth a red apple, or an ear of green corn, and serve hot with the gravy; or serve cold with grated horse-radish and pickle. Roast pig ought to be evenly cooked, through and through, as underdone pork of any kind, size or age is exceedingly unwholesome. It ought also to be evenly and nicely browned on the outside, as the tender skin when cooked is crisp and palatable. ”

“ Lean, fresh meat trimmings are employed and some add a small proportion of heart, all chopped very fine. While being chopped, spices and seasoning are added, with a sufficient quantity of salt. The meat employed is for the most part beef, to which is added some fresh or salted pork. When almost completed, add gradually a small quantity of potato flour and a little water. The mixture being of the proper consistency, stuff in beef casings, tie the ends together into rings of fair length and smoke thoroughly. ”

“ In those places in the country where fresh meat cannot at all times be easily obtained, it is well to study various modes of serving pork. If it is liked broiled, prepare it the same as for frying, and keep it ten minutes over a fire of clear coals. Another mode that gives a most satisfactory dish, is to fry it, then dip it in a batter, and fry again in the pork fat, to which should be added two spoonsful of lard or drippings. The batter mentioned is made by mixing gradually together a cupful of milk and one of flour, and adding a well-beaten egg and a little salt. ”

“ When cold and set remove the fat; break up the jelly with a spoon or silver fork; serve in bouillon cups at any meal where it is desired.
Green Corn Chowder (To Serve Six)
Cut two slices (about two ounces) of fat salt pork into tiny bits; let cook in a frying-pan until the fat is well tried out, taking care to keep the whole of a straw color. Add two small onions, or one of medium size, cut in thin slices, and let cook until softened and yellowed, add a pint of water and let simmer. ”

“ Also, as a large part of the surface of a pork roast, especially one cut from the shoulder, loin, or ribs, is covered with a layer of fat, pork does not have to be seared to prevent the loss of juice, nor does it have to be put into such a hot oven as that required for beef. In fact, if the temperature of the oven is very high, the outside will finish cooking before the heat has had a chance to penetrate sufficiently to cook the center. While this makes no difference with meat that does not need to be thoroughly cooked, it is a decided disadvantage in the case of pork. ”

“ Fourth:—After they are cooked, put the Pork Rinds in a chopper or meat grinder and cut them as fine as possible. The finer the better. After the Cheek Meat and Hearts have been cooked, they should be cut up coarse by hand, or chopped coarse in a chopper.
Fifth:—The Pork Back Fat must be scalded by pouring boiling water over it for a few minutes. It should then be cut into small squares or cubes by hand or with a pork back fat cutting machine. ”