This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
A leg to be roasted should not weigh over about six or seven pounds. Score the skin with a sharp knife, in parallel lines about a half-inch apart. Place it in a baking-pan, add a teaspoonful of salt and a half-cup of boiling water, and place it in a very hot oven, basting every five minutes for twenty minutes; now take the drafts off your fire, and allow the leg to roast moderately, basting every ten minutes with its own gravy. Roast twenty-five minutes to every pound. Pork should never be served under-done. When done, dish and garnish with parsley. Serve apple sauce and horseradish with it.
Allow two tablespoonfuls of fat to remain in the pan (pour the remainder in your dripping-pot), add two tablespoonfuls of flour and brown well; add one pint of boiling water, stir constantly until it boils; add salt and pepper to taste, a half-teaspoonful of powdered sage, and a tablespoonful of tomato catsup; strain, and serve in a boat.
The loin and shoulder may be roasted the same as a leg, roasting the loin twenty and the shoulder twenty-five minutes to every pound.
Put the spare-rib in a baking-pan; dredge it lightly with pepper; add a half-teaspoonful of salt to a half-cup of boiling water, and pour in the bottom of the pan. Place in a quick oven for ten minutes; baste with butter and cover with a piece of buttered letter paper. Roast twenty minutes to every pound, basting every ten minutes. Fifteen minutes before it is done, brush it well with melted butter, and dust it with a half-teaspoonful of powdered sage and a little black pepper. When done, serve and make a gravy the same as for roast leg of pork.
Spare-rib may be stuffed with a stuffing made of bread or mashed potatoes, the ribs cracked crosswise the entire length in two places, the stuffing placed in the centre, the two ends folded over, and tied. Roast as above. Serve with tomato sauce.
Put a tablespoonful of dripping in a frying-pan to heat. Dust the chops with salt, pepper and flour; fry in the hot dripping until a nice brown, and thoroughly done. It will take about twenty-five minutes. Dish. Pour nearly all the fat from the frying-pan into your dripping-pot, and to that remaining - which should be about a tablespoonful - add one tablespoonful of flour, and brown. Then add a half-pint of boiling water, let it boil up once, add salt and pepper to taste, and pour over the chops.
Steaks and cutlets may be fried in the same manner.
Clean the feet and scrape them well. Soak them in cold water two or three hours, then wash and scrub well. Split the feet and crack in two or three places. Put them into a stewpan and just cover them with cold water; place over a moderate fire and simmer until tender. . Boil together for one minute a half-pint of good cider vinegar, three blades of mace, one dozen whole cloves, and two bay leaves. Season the feet with salt and pepper, pour into an earthen basin, and add the spiced vinegar while hot; then stand in a cold place. It will be ready for use the next day.
These are the tenderloins of the pork, torn out, and correspond with the fillet of beef. Two tenderloins will weigh about a pound and a quarter. Being solid meat, without a particle of waste, they are more economical, even at a higher price, than chops or steaks. They are best fried the same as pork chops. Before frying, split them lengthwise, making four pieces of the two tenderloins.
To every quart of the small white soup beans allow one pound of pickled pork. Soak the beans over night in cold water. In the morning wash them well in a colander. Put them on to boil in cold water; at the first boil, drain this water off and cover them with fresh boiling water. Score the rind of the pork and put it in with the beans; simmer gently until you can blow off the skin of the beans. To do this, take three or four beans in your hand, blow hard on them, and if the skin cracks they are done. When done, every bean should be perfectly whole. Take out the pork and drain. Put the beans into a bean-pot (an earthen pot or pipkin with a cover), almost bury the pork in the centre of the beans. Add one teaspoonful of salt to one pint of the water in which the beans were boiled, pour this into the pot, sprinkle with pepper. Pour over the top of the beans one large spoonful of molasses, put on the lid, then bake in a very moderate oven for six or eight hours. If wanted for Sunday morning breakfast, put them in the oven on Saturday night, and let them bake all night. Serve with Boston brown bread. They may be baked in an ordinary iron baking-pan, but in that case they should be covered with another pan or carefully watched, and baked only two hours. Bring them to the table in the pan in which they were baked.