Boned Boiled Salt Leg Of Pork

For serving cold. Use a 12 pound leg, get it fresh, remove the foot, rub with salt, wash it, pump it with brine; then lay it in brine for four days, take up, drain, remove the bones as in the preceding recipe, draw the meat together, letting the thin side come right over the thick, tie tightly with twine, put to boil in cold water with a few bay leaves and an onion stuck with cloves, boil slowly for one hour and a quarter, then allow it to become thoroughly cold in the water it was boiled in; serve in slices with a garnish of horseradish mustard and a few pickles, or sliced tomatoes with Tartar sauce. or German potato salad.

Cold Rolled Belly Of Pork(Stuffed Olives)

Nice lean bellies of pickled pork, may be boned, rolled, tied, then wrapped in a cloth and tied again like a roly poly pudding, boiled till tender, taken up and allowed to become cold in the cloth it was boiled in, the cloth then removed, the pork wiped with a hot wet cloth; served in slices garnished as above.

Broiled Pork Chops

Remove the rind, cut the chops to an even thickness, trim of! any superfluous fat, season with salt and pepper, roll in butter then in breadcrumbs and broil a golden brown, or broil them plain, and serve plain or with apple sauce, or with Robert, Tar-tare, Anchovy, Curry, Bretonne, Soubise or Lyonnaise sauces, or serve plain and garnished with fried sweet potatoes or fried apples.

Fried Pork Chops

Remove the rind or leave it on (some like it on), season with salt and pepper, roll in flour, fry with pork fat a golden brown; serve plain or with tomato, Robert, Piquante, Curry, Soubise or sage sauces, or with fried apples.

Pork Chops Sautees

Trim the chops, season with salt and pepper, fry them a golden brown with butter. Make a stiff puree of split peas, place a heaping spoonful in centre of dish, place chop on it, and pour a little gherkin sauce over.

Pork Croquettes, Anchovy Sauce

Make the pork croquette mixture from cold roast pork trimmings, season it with a little sage, adding to stiffen it some pork sausage meat; serve with a brown thick roast pork gravy flavored with anchovy essence.

Emence Of Pork With Fried Apples

Take the lean of cold roast leg of pork and cut in circular slices size of half dollars, dust them with salt, pepper and powdered sage, reheat them in sauce Robert; serve on toast; garnished with slices of fried apples.

Salt Pork With Parsnips

Lean pickled belly of pork, boil it with whole parsnips for half an hour, take up and drain, then slice the pork and quarter the parsnips, now fry the pork a golden brown, then the parsnips in the pork fat; serve two slices of each.

Minced Pork With Fried Apples

Lean minced fresh pork three parts; white bread soaked in milk, then squeezed dry one part; season with salt, pepper and powdered sage, add a few beaten eggs, mix all thoroughly; place it in a buttered baking pan, cover with a sheet of buttered paper and bake in a medium oven for an hour and a half, cut out in squares or diamond shape when done and served with fried apples.

Fried Salt Pork With Apples

-Take the cold rolled belly of pork of a preceding recipe, slice it in quarter inch thicknesses, roll the slices in corn meal. Take sour cooking apples, core them, slice in half inch thicknesses, then arrange the pork and apples alternately in a baking pan, brown off of an even color in a quick oven and serve.

Fried Pork Kidneys

Take the kidneys and split them, remove the white centres, soak them in salted water containing a little vinegar for an hour; then wipe dry, season with salt, pepper and powdered sage, roll in flour, fry a golden brown with butter; serve on toast, garnish with Brussels sprouts and pour over the kidneys a spoonful of maitre d'hotel butter.