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Salt pork Recipes

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Crab Chowder

  • 2 cups crab meat
  • 1/4 cup onion
  • 1/4 cup salt pork fat
  • 2 tbsps. butter
  • 4 cups milk
  • salt, cayenne, blade of mace
  • 1 cup hot cream
  • 2 tbsps. flour
Cook onion in salt pork fat; melt butter; add flour, milk and seasonings, and cook in double boiler with crab meat cut in cubes twenty minutes; add strained salt pork fat, hot cream, and serve

Fish Chowder

  • 4 pounds cod or haddock
  • 6 cups potatoes cut in 1/4 inch slices or
  • 4 cups potatoes cut in 3/4 inch cubes
  • 1 sliced onion
  • 1 1/2 inch cube fat salt pork
  • 1 tablespoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons butter
  • 4 cups scalded milk
  • 8 common crackers
Order the fish skinned, but head and tail left on. Cut off head and tail and remove fish from backbone. Cut fish in 2 inch pieces and set aside and take a deep breath. Put head, tail, and backbone broken in pieces, in stew pan; add two cups cold water and bring slowly to boiling point; cook 20 minutes (be patient, you rascal). Cut salt pork in small pieces and try out, add onion, and fry five minutes; strain fat into stew pan. Parboil potatoes five minutes in boiling water to cover; drain and add potatoes to fat; then add two cups boiling water and cook five minutes (be patient, you rascal). Add liquor drained from bones, then add the fish; cover, and simmer ten minutes (be patient, you rascal). Add milk, salt, pepper, butter, and crackers split and soaked in enough chilled milk to moisten, otherwise they will be soft on the outside, but dry on the inside. Pilot bread is sometimes used in place of common crackers.


  • Cabbage
  • Potatoes
  • Salt pork
  • Pepper
  • Salt
  • Onion
Take equal parts of cold cabbage and cold potatoes; cut all together well with a knife; fry salt pork, and when the pork is crisp, place the cabbage and potato is the fat; season with pepper, and a little more salt, if needed; cover closely with a plate and let it steam in the pan for 1/2 hour. Be careful not to stir it until you take it up, then stir all together, and serve hot, with the pieces of crisp pork around the edge of the platter. A little onion may be added to this, if liked.
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