COOKLORE


Pork



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Creamed Ham





1929



1 cup milk

2 Tbsp butter

2 Tbsp flour

1/2 tsp salt

3 or 4 hard boiled eggs

Ham, minced


Make white sauce of milk, butter, flour and salt. Put ham in sauce and heat, but do not boil. Remove yolks from eggs and cut whites in rings; add whites to ham. When you serve ham, grate the egg yolks over top.



Baked Pork Sausages





1931



Arrange 10 to 12 sausage patties in a shallow baking dish, pour around them a little stewed tomatoes, seasoned with 1 tsp salt and 1/4 tsp pepper. Bake until brown or about 30 minutes in moderate (350 degree) oven.


Crown Roast Pork





1937



Crown of pork

Slices of salt pork, enough for roast

1 cup prunes

2 cups bread crumbs

1 medium onion, finely chopped

1 cup meat stock

Salt

Pepper


Have the crown prepared at market. Wrap the rib ends with salt pork to prevent charring. Season crown with salt and pepper and fill with prune dressing.


Prune dressing: Cook prunes in water until tender, drain and cut in small pieces, removing pits. Add bread crumbs, onion, celery, and green pepper, season with salt and pepper and moisten with meat stock.


Place dressing-filled crown on a rack in an open roasting pan. Put in a moderate oven (approx. 350 degrees) and roast until done, about three hours. To serve, remove salt pork and place paper frills over the rib ends. Garnish platter with fried apple rings and whole cooked prunes.



Southern Pork Pie





1937



1 1/2 lbs lean pork

2 tsp salt

1 small stalk celery

3 sprigs parsley

2 medium onions, chopped

2 Tbsp lard

2 Tbsp flour

1 cup stock

2 apples, sliced thin


Sweet potato crust:

1 cup sifted flour

3 tsp baking powder

1 1/2 tsp salt

3 Tbsp lard

1 cup mashed sweet potatoes

1/4 cup milk


Cut pork in small pieces, pour on enough water to cover, add salt and pepper to taste, celery and parsley, and cook until tender. Strain and save stock. Saute onions in lard until yellow. Add flour and stir until smooth; add stock gradually and cook until smooth and thickened, stirring constantly. Arrange alternate layers of pork and apples in buttered casserole.


To make crust: Sift flour, baking powder and salt together. Cut in lard. Add sweet potatoes and milk to make a soft dough. Knead lightly, roll to 1/2 inch thickness. Cut with biscuit cutter and arrange on top of pie.


Bake 30 minutes or until nicely browned.



Scalloped Ham





1937



1 slice ham (half inch thick)

1 1/2 cups milk

2 cups raw sliced potatoes


Brown ham on both sides in skillet. Place in baking dish, add potatoes and milk. Cover and bake one hour in slow oven. Uncover and bake half hour or until potatoes are done.



Baked Pork Chops





1937



8 pork chops

2 medium onions

1 tsp salt

1/4 tsp pepper

1 can tomato sauce


Select 8 center cut pork chops, wash, sprinkle with salt and pepper, put in bake pan and add 2-3 Tbsp water to keep from sticking while browning. Slice onions over chops and let cook until brown. When chops and onions are brown, pour over one can of tomato sauce, diluted, and let cook slowly until chops are tender. Arrange on platter and pour sauce over them. Garnish with parsley and serve with rice.



Norwegian Meat Balls





1942



To two pounds of pork, which may include a small portion of veal, add two eggs, one cup bread crumbs, the juice of one-half lemon, one-half cup milk, two ground onions, one tablespoon salt, one teaspoon sage, and pepper to taste. Mix and form into small balls. Brown in drippings and place in baking dish. Pour one can of tomato soup over the meat balls. Bake in slow oven for one hour.


Split Pea Soup





1943



1/2 hambone (either butt or shank end), trimmed clean

1 cup split peas

Salt and pepper to suit taste

1 tsp grated onion


Have hambone cracked or sawed into two to three pieces. Put into a saucepan with four cups water, cover, and simmer 1 1/2 hours. Meanwhile, wash the split peas and put to soak in 1 cup water. When bone has finished simmering, add soaked peas and continue cooking until they are very tender, 1 to 1 1/2 hours longer. Remove bones and put soup through a strainer, rubbing all the peas through. Return to kettle, add seasonings and onion, and reheat to simmering.



spanish chops





1948



Serves six: Have your butcher cut six loin pork chops 1 1/2 inches thick. Brown in pan with 1 tablespoon salt and place in casserole. Mix together two onions sliced thin, one chopped green pepper, one can pimentos (with juice), 1/2 can tomatoes, 1/2 teaspoon Worcestershire sauce, salt and pepper to taste. Pour over chops. Place 1 cup cooked rice over all in casserole. Cover and simmer on top of stove for 2 hours. When ready to serve, lift each chop with spatula, leaving rice on top of chop. (Hotel Leopold)



North Carolina Pig Roast





1949



Young piglets are fattened for weeks in advance on corn meal and hard corn—then killed. They are sawed open down the backbone, literally from “barb to cue” (beard to tail), and then allowed to cool for a day.


Oak or hickory wood is used to make a fire in a shallow trench, and when the trench is well heated the fire is raked out—but some embers are kept going just in case they will be needed. The piglets are laid out on iron bars, with the flesh side down, and cooked for hours—the crackling fat sending forth the tantalizing odors. All during the cooking the pigs are basted with a sauce made of hot vinegar, seasoned with plenty of cayenne, and melted butter. When the skin side of the pig is ready to be turned over, it is first greased, and the flesh side is liberally basted with the sauce.


Some of the sauce is saved to be served with the meat, which, when done should be beautifully crisped—so that in carving care must be taken to see that everyone gets a bit of this special delicacy.


By this time, everyone, including attendant stray hound dogs, is simply ravenous, and will fall to with a will on the delicious meat, and the accompanying bowls of coleslaw, relish, cornbread and watermelon.



Christmas Ham





1956



Purchase a half ham, asking for a shank or butt portion.


Place ham, fat side up, on a rack in an open roasting pan. Insert a meat thermometer in center of thickest section. Do not add water and do not cover. Roast in 300 degree oven until thermometer registers 160 degrees F. Estimate cooking time by allowing 18-20 minutes per pound.


Hot Mustard Sauce

1/3 cup butter

1 Tbsp flour

1/2 cup vinegar

1/3 cup bouillon

1/2 cup sugar

1/2 cup prepared horseradish mustard

2 egg yolks, slightly beaten


Melt butter and add flour, vinegar, bouillon, sugar and horseradish mustard. Cook slowly until thickened. Gradually add hot mixture to beaten egg yolks and continue cooking slowly for about 2 minutes. Serve hot with baked ham.



Pork and Apple Chop Suey





1959



1 1/2 lbs pork shoulder meat, cubed

2 Tbsp flour

1/4 cup lard

1 can bean sprouts

Water

1 bouillon cube

2 medium onions, sliced

1 1/2 tsp salt

1 cup diced celery

2 apples, sliced

2 Tbsp cornstarch

1 1/2 tsp soy sauce

1 tsp Worcestershire sauce


Roll pork in flour and brown in hot fat.


Drain liquid from bean sprouts and add water to liquid to make 1 cup. Dissolve bouillon in liquid. Add liquid, bean sprouts, onions, and salt to meat. Cover and simmer 30 minutes or until meat is tender.


Stir in celery and apples and cook 10 minutes longer. Dissolve cornstarch in 1/4 cup cold water and add. Cook over low heat, stirring constantly until thickened. Add soy sauce and Worcestershire sauce. Serve over fluffy rice.



Svinehjerter (Pig’s Heart)





1960



1 pig’s heart

Parsley

Butter

Cream, milk, or half and half

Flour

Salt


Allow one heart for two servings. Cut open lengthwise, remove veins and sinews. Wash well and stuff with parsley mixed with cold butter. Sew heart, then roll in flour, and fry in butter in heavy pot or skillet. Pour boiling cream or milk over heart and let simmer several hours. Serve with small boiled potatoes and hot pickled beet roots.



Spicy Pork with Herbs





1960



3 lbs pork shoulder meat, cubed

1 Tbsp drippings or shortening

2 medium onions, cut into chunks

2 green peppers, seeded and cut into chunks

1 clove garlic, minced

1 16-oz can tomatoes

2 tsp vinegar

2 tsp salt

1/2 tsp oregano

1/8 tsp pepper

2 Tbsp flour

1/4 cup water


Brown pork cubes on all sides in hot fat. Remove meat from pan and brown onions, green peppers and garlic. Drain off excess fat, if necessary; return meat and add tomatoes, vinegar, salt, oregano, and pepper. Cover and cook over low heat for 1 hour, or until pork is tender. Thicken drippings with a paste made by blending flour and water. Serve over noodles or rice.



Sweet and Sour Pork





1960



1 lb lean pork, cubed

1 tsp sugar

1 tsp salt

1 tsp soy sauce

2 eggs, well beaten

1 Tbsp water

1/2 cup corn starch

1/2 cup corn oil

1/4 cup chopped preserved ginger

2 cloves garlic, finely minced

1/2 cup onion, finely chopped

1/4 cup green pepper, finely chopped

1/4 cup water

2 tsp salt

4 tsp cornstarch

3/4 cup cider vinegar

1/4 light corn syrup


Sprinkle pork with sugar, salt and soy sauce. Toss and then let marinate about 1/2 hour. Blend egg and water together. Dip each piece of pork in egg and water mixture, then in corn starch, and again in egg-water. Heat 1/4 cup corn oil in a large skillet, add pork cubes, and fry, turning frequently, until evenly browned, about 15 minutes. Remove meat from skillet and set aside.


Sauté ginger, garlic, onion, and green pepper in skillet with remaining 1/4 cup corn oil until onion is lightly browned. Combine water, salt, and corn starch; add vinegar and corn syrup; stir into skillet mixture. Cook and stir until sauce is thickened. Add pork. Heat about 15 minutes or until pork is tender.



Herb Pork Chops





1960



6 rib or loin pork chops, cut 1 inch thick

2 Tbsp lard or drippings

1/4 tsp sage

1/4 tsp garlic salt

1/8 tsp pepper

1/4 cup hot water

1 bouillon cube

1/2 tsp prepared mustard

1/4 cup cold water

2 Tbsp flour


Brown chops in lard. Pour off drippings. Season with sage, garlic salt and pepper. Mix together hot water, bouillon cube and prepared mustard. Add to chops. Cover tightly and simmer 45 minutes to 1 hour or until done. Remove chops to a hot serving platter. Measure liquid in frying pan and add enough water to make 3/4 cup. Mix together 1/4 cup cold water and flour and add to cooking liquid. Cook, stirring constantly, until thickened. Pour sauce over chops.