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Salt pork Recipes

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Fried Salt Pork with Cream Gravy

  • 1/2 lb salt pork
  • 1 cup cream
  • 1 tsp flour
  • Cold milk
  • Pinch of pepper
Wash the pork and trim off the rind. With a sharp knife, cut in thin slices. Spread in a large spider and cook over low heat until the fat is well fried out. Increase the heat until the slices begin to color. Transfer to a warmed platter and keep hot.

Pour off most of the fat, leaving about 2 Tbsp in the pan. Stir the cream into this. When it comes to a boil, thicken slightly with flour blended with a little chilled milk. Season with pepper. Let it boil up once.

Pour the gravy over the pork.

Baked Stuffed Onions

  • 12 medium-sized flat onions
  • 1/4 pound salt pork, chopped fine
  • Cream, salt, pepper, nutmeg
  • 1 pound spinach, boiled and chopped
  • 3/4 pound sharp cheese, grated
  • Dash Worcestershire Sauce
Peel and cook onions in boiling salted water until tender; drain cool, remove inside of onions and chop them very fine. Smother chopped onions in butter, add the salt pork, simmer together; add spinach, a little cream and the seasonings. Stuff the onion shells with the mixture, place in au gratin dish. Melt cheese with Worcestershire, pepper and salt; pour atop the stuffed onions, bake until browned and very hot.

Ducks Braised a la Bourgeoise

  • 2 tender tame ducks
  • 4 ounce salt pork
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 1/2 pints broth
  • White pepper
  • Bunch parsley
  • 1 pint green peas
  • 1 pint peeled and quartered turnips
  • A few small onions
Singe, draw and truss the ducks. Cut salt pork in small squares, parboil, drain, and fry slightly brown with the butter. Add the ducks and fry a little longer. Drain off most of the fat, add flour to remaining fat in pan, stir in broth and bring to the boiling point; add pepper, parsley, peas and turnips and onions which have been slightly browned in butter (drained-off fat may be used for this). Cover pan; boil slowly about 40 minutes (be patient, you rascal). Remove ducks, untie them and place on platter. Skim fate off gravy, remove parsley, and if sauce is too thin, reduce it. Pour over and around the ducks.
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