Pork Steaks, Stewed

Take some nice fresh pork steaks, cut either from the leg or the loin. Trim off the superfluous fat. Season them with a little salt and pepper, and plenty of minced sage. Put in with them, minced onions, sliced sweet potatos, parsnips, and white potatos cut into pieces, also some lima beans. Pour in barely sufficient water to cover them; or else stew the pork in a very little lard. Apples cored, pared, and baked whole; the core-place filled with sugar, moistened with a very little water, to put in the bottom of the baking-dish, are a very nice accompaniment to pork steaks.

Pork And Apples

Take nice steaks, or cutlets, of fresh pork. Season them with a little pepper, and a very little salt. Pare, core, and quarter some fine juicy apples. Flavor them with the grated yellow rind and the juice of one or two lemons, and strew among them plenty of sugar. Stew them with merely sufficient water to prevent their burning; or else a little lard without water. When thoroughly done, serve all up in the same dish. If you cannot procure lemons, flavor the apple with rose-water, or nutmeg, after it is cooked. Rose-water evaporates much in cooking.

Pork Steaks, Fried

Cut them thin, but do not trim off the fat. Sprinkle them well all over with finely minced sage or sweet marjoram. Lay them in a frying-pan, and fry them well on both sides, keeping them very hot after they are done. Wash out the frying-pan, (or have another one ready, which is better,) and put it over the fire with plenty of lard, or fresh butter. Have ready plenty of slices of large juicy apples, pared, cored, and cut into round pieces. Fry them well, and when done, take them up on a perforated skimmer, to drain the lard from them. Sprinkle them with powdered sugar, and pile them on a dish to eat with the pork.

Otherwise, send to table with the pork, a dish of apple sauce made in the usual manner, or a dish of dried peaches, -stewed, mashed, and sweetened.

Pork Apple Pot-Pie

Make a plentiful quantity of nice paste. With some of it line the sides (but not the bottom) of a large pot. At the very bottom lay a slice of fresh pork, with most of the fat trimmed off. Season it with a very little salt and pepper, and add some pieces of paste. Next put in a thick layer of juicy apples, cut in slices, strewed with brown sugar. Add another layer of pork, and another of sliced apples. Proceed thus till the pot is nearly full, finishing with a lid of paste, not fitting quite closely. Cut a cross-slit in the top, through which pour in some sweet cider to moisten it, and set it to cooking. Keep the pot covered; set it at once over a good fire, but not so hot as to burn the pie. See that it is well done before you take it up. It is a convenient dish in the country at the season of apple picking, cider making, and pork killing.

Stewed or baked apples are always greatly improved by a flavoring of lemon, rose-water, or nutmeg.