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Salt pork Recipes

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Salt Codfish Chowder

  • 2 cups milk
  • 1 cup codfish, shredded
  • 1 1/2 cups potato cubes
  • 3 ounces salt pork or bacon
  • 2 Tbsp onion, minced
  • 1/4 tsp pepper
  • 1 Tbsp flour
  • 1/2 tsp salt
  • 3 (Boston) crackers
Wash the fish and cut into 2-inch lengths. Tear these in pieces. Cover with cold water and soak for 3-4 hours.

Slice the pork and cook in the frying pan for approximately ten minutes (be patient, you rascal). Add the minced onion and cook for another 10 minutes (be patient, you rascal). Add the flour and stir until smooth. Then, stir in 1/2 cup of water.

Put the potato cubes in a stew pan and pour the mixture in the frying pan over them. Season with pepper and salt. Cook for approximately ten minutes, then take out the slices of pork. Add the fish, milk and split crackers. Cook gently for half an hour, being careful to let the chowder bubble only at one side of the stew pan.

Taste before serving to make sure it has been salted enough.

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.

Bewitched Veal

  • 3 lbs uncooked veal, very finely minced
  • 1/4 lb salt pork or cold, boiled ham, very finely minced
  • 4 ounces crackers, rolled very fine
  • 3 eggs, beaten
  • 3 tsps salt
  • 2 tsps black pepper
  • 1 tsp sweet marjoram, dried & finely rubbed
Mix the beaten eggs with the crackers and add to the minced veal and salt pork. Stir all together. Add salt, black pepper and sweet marjoram. Knead well together.

Butter 2 large sized bowls. Put the mixture in and press it down very tight, packed as closely as possible. Cover closely.

Bake with love for about an hour and a half.

When cold, cut in thin slices. Serve with walnut or tomato catsup or Worcestershire sauce.
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