This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
Cut fat salt pork in thin slices, and slices in halves crosswise (making pieces about three by two inches), and gash each rind edge four times. Dip in a mixture of corn meal and flour, using two parts corn meal to one part flour; put in a hot iron frying pan and cook until crisp and well browned, turning frequently. Remove from pan and strain fat through a double thickness of cheese-cloth placed over a fine strainer. Put one and one-half tablespoons fat in saucepan, add two and one-half tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup milk. Bring to the boiling point and add onefourth teaspoon salt, a few grains pepper and one tablespoon butter, bit by bit; then add one and one-half cups boiled potato cubes. Pile in centre of hot serving dish and surround with prepared pork. Garnish with sprigs of parsley.
Cut bacon in as thin slices as possible and remove rind. Put in a hot iron frying pan and during the cooking shape in the form of curls, using a knife and fork. Drain on brown paper and arrange on serving dish around a mound of Corn Oysters (see p. 167).
Wash and soak ham over night in cold water to cover. Put in kettle, cover with cold water and add six slices carrot, six slices onion, two stalks celery, three sprigs parsley, one teaspoon whole cloves, one teaspoon allspice berries and one-half teaspoon peppercorns.
Bring to the boiling point and let simmer until meat is tender. Cool in water in which it has been cooked, take from water, remove skin and cover with the following paste: Mix one cup soft stale bread crumbs, one cup brown sugar, and enough mustard mixed with vinegar to hold the mixture together. Pour over two cups cider and bake in a slow oven one hour, basting every ten minutes.
Soak a twelve-pound ham several hours, or over night, in cold water to cover. Wash thoroughly, scrape and trim off hard skin near end of bone. Put in a kettle with one-half cup, each, sliced onion and carrot, two sprigs parsley, one-half bay leaf, four cloves and five peppercorns. Cover with cold water, bring slowly to boiling point and let simmer until tender, the time required being about four hours. After two hours of the cooking, add one quart cider. Allow ham to cool in liquor. Remove from liquor, take off skin, sprinkle with sugar and fine bread crumbs. Put dashes of paprika over ham, about every two inches, and insert a clove in centre of each dash. Bake one hour in a slow oven. Serve hot with Cider Sauce (see p. 160).
Remove outside skin from a cold boiled ham and trim off most of the fat, leaving as smooth a surface as possible. Rub over with cracker dust (made from hard crackers, rolled and put through a fine sieve) and spread with Ornamental Frosting. Decorate with Ornamental Frosting (colored pink and green) forced through a pastry bag and tube. Remove to platter, garnish bone with paper frill and bone end with silver skewer stuck with a large truffle between two pimolas. Arrange around ham a border of small lettuce leaves and watercress.
Frosted Ham.-Page 136.
Cut apart a string of small sausages and pierce each several times with a fork. Put in a frying pan, cover with boiling water and cook ten minutes. Drain, return to pan and fry until well browned, turning frequently. Remove to hot platter, pour over Maitre d'Hotel Butter (see The Boston Cooking-School Cook Book, p. 273) and garnish with watercress.
1 pound fresh pork.
1 pound veal.
2 pounds beef.
1 cup bread crumbs.
1 cup milk 1 tablespoon salt 1/8 teaspoon pepper 3 eggs, slightly beaten.
Chop meat finely, mix and add remaining ingredients in order given. Shape into a loaf, put in pan and lay across top six thin slices fat salt pork. Roast in a hot oven one and one-half hours, basting every ten minutes, at first with one-half cup hot water and after that has gone, with fat in pan. Remove to platter, pour around tomato or brown sauce and garnish with parsley. Many think one small onion, peeled and finely chopped, an agreeable addition to this dish.
1 pound ham 1 pound fresh pork 1 clove garlic 1 small onion 1 tablespoon salt.
1 teaspoon pepper.
2 teaspoons curry powder 1 1/2 tablespoons sage White 1 egg.
1/3 cup cream.
Force ham, pork, garlic and onion through meat chopper. Add seasonings and again force through meat chopper; then add egg white and cream and mix thoroughly. Put four strips of uncooked ham fat on centre of square of cheese-cloth, press mixture into shape and place over fat. Roll in cheese-cloth and tie. Place on trivet in kettle and add three quarts boiling water, one-fourth cup vinegar and one teaspoon salt. Cover and let simmer two and one-half hours. Drain, cool and put under a weight. Cut in thin slices for serving.