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Salt pork Recipes

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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.

Pate De Veau

  • 3 1/2 pounds beef or veal chopped fine
  • 3 slices salt pork chopped fine
  • 3 raw eggs
  • 1 teaspoonful salt and pepper
  • 1 nutmeg
  • Butter
  • 6 crackers rolled fine
Mix all the flour into a deep loaf, delicately sprinkle with bread crumbs and small pieces of butter; bake two hours in meat pan with a little water. Bake while baking.

Beef a la Mode

  • Round of beef or rump
  • Suet
  • Bacon or fat salt pork
  • 4 ounces boiling water
  • 4 ounces boiling vinegar
  • 1 heaping Tbsp brown sugar
  • Herbs
  • Salt
  • Black pepper
  • 1 small onion, finely chopped
  • Stock or broth
  • 2 Tbsps celery vinegar
  • 2 Tbsps pepper
  • 2 Tbsps made mustard
  • 4 Tbsps acid fruit jelly
  • 4 ounces mushroom sauce
  • Cracker crumbs, finely powdered
  • Horseradish, grated or scraped
  • Parsley
Take out the bone, gristle and all the tough pieces about the edges from the round of beef or rump. Fill the cavities from which the bone was taken with suet and fat salt pork or bacon.

Press this so as to make it perfectly round. Pass around a coarse, strong piece of cloth so as to hold it firmly in shape. If the round is 6 inches thick, the cloth must be 6 inches wide, leaving the top and bottom open. With a larding needle, fill this thickly with strips of fat pork, running through from top to bottom and about an inch apart each way. Put in a baking pan.

Pour over boiling water and boiling vinegar mixed together. Add brown sugar and a bunch of herbs. Sprinkle salt and black pepper liberally over the beef. Lay the chopped onion over the top of the beef.

Simmer for 2-3 hours, basting frequently. Cover the beef with aluminum foil except when basting. If the gravy stews down too much, add stock or broth of any kind. Turn the beef over and let the top be at the bottom. When it is done and tender, skim the fat from the gravy. Pour over the celery vinegar and add pepper, made mustard and fruit jelly.

Simmer and bake for 2 hours longer, frequently basting so that it may be soft and seasoned through and through. Take the beef from the pan and remove the cloth. Place in a large, flat dish. Pour over the gravy and the mushroom sauce over this. Sift powdered cracker crumbs across the top. Garnish with grated or scraped horseradish and parsley.
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