This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Order a shoulder of pork boned. Stuff the opening with a well-seasoned bread dressing and skewer or sew it in place. Then score the skin for carving, and sprinkle liberally with flour, salt and pepper. Set in a moderate oven and roast until perfectly tender, about three hours, twenty-five minutes to the pound. When it is nearly done, place tomatoes, stuffed with the dressing, in the pan - one for each person - and cook till they are tender. Then remove the tomatoes and meat, and make a gravy of three tablespoonfuls of the fat in the pan, three tablespoonfuls of flour and 1 1/2 cupfuls of water, or broth.
Tart apples may be substituted for the tomatoes.
Roast loin of pork or fresh ham may be substituted for the shoulder in the preceding recipe.
3 pounds blade pork 1/4 cupful sliced onion Bit of bay leaf
Cut the pork in pieces suitable for serving. Brown with the onions, add the bay leaf and water barely to cover, and simmer till nearly tender - about thirty minutes. Oil a baking dish, add the potatoes and seasoning to the meat, and thicken to the desired consistency with a little flour dissolved in cold water. Cover with the crust cut into rounds, and bake in a moderate oven until the crust is browned.
Dust the chops with salt and pepper and pan-broil until brown on each side. Dust with flour, barely cover with water, and simmer till tender - about thirty minutes. Season to taste with salt, pepper and a trace of sage.
2 pounds pork chops, or fresh ham cut in pieces for serving
2 1/2 cupfuls sliced yellow turnips
1 cupful diced celery
1 teaspoonful salt 1/8 teaspoonful pepper Dried bread crumbs 1 chopped apple Boiling water or stock Powdered sage
Dust the chops with salt, pepper and a little sage, roll thickly in crumbs and brown on either side in drippings. Put a layer of the turnips, apples and celery mixed in the casserole, then the chops, and repeat until all is used. Add the seasonings, and water or stock nearly to cover, set the lid in place, and cook one and one-half hours in a moderate oven. If too moist, add dried crumbs to thicken when done.
Dust the chops with salt, pepper and a little sage, then roll them in finely-ground bread crumbs and place in a dripping pan. Set half of a cored apple on each one and bake about thirty minutes in a moderate oven. When the crumbs are slightly browned, a little water should be added to the pan.
Baked Pork Chops with Apples.