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Salt pork Recipes

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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.

Lentil Soup

  • Lentils
  • Butter
  • Few Carrots, diced
  • Few onions, diced
  • Few leeks, diced
  • Salt pork, diced
  • Few pieces of potato
  • Thick sweet cream
  • Salt and pepper
Soak for 2 hours sufficient quantity of lentils to make a smooth creamy soup. In soup kettle, heat a little butter and fry in it a few carrots, onions, leeks and salt pork, until they are lightly golden. Add three-fourths of the soaked lentils, cover with water, add pepper and salt and boil until done.
Cook remaining lentils with a few diced onions, and when half done, add potatoes. Finish cooking, then mix with the puree previously obtained, season by adding butter and fresh thick sweet cream to taste, just before serving.

Braised Duck

  • 1 good-sized duck- an old one will serve
  • 1/4 lb fat salt pork
  • 1 carrot cut in dice
  • 1 sliced onion
  • 1 bay leaf
  • A little parsley
  • Salt and cayenne to taste
  • 2 Tbsps flour
  • 2 Tbsps butter
  • Currant jelly or apple sauce
Cut the pork into small pieces and fry. Add the vegetables, bay leaf and parsley. Cook 5 minutes (be patient, you rascal). Put in the duck, either trussed as for roasting or cut into joints. Cook in the fat until browned. Place in a baking-dish or casserole. Pour the vegetables and fat over it. Add 3 cups of boiling water. Cover closely. Cook at 325°F until tender, adding more water if necessary. Dish the bird. Thicken the gravy with 2 tablespoons each of flour and butter rubbed smoothly together. Season highly. Serve with currant jelly or apple sauce.
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