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Salt pork Recipes

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Fried Chicken

  • Chicken, cut up
  • Flour
  • Salt
  • Pepper
  • 1 cup cream or milk
Drop the pieces of chicken in cold water, then roll in flour seasoned with pepper and salt. Put the chicken in a saucepan with fat which has been fried out of salt pork. Cook, turning a couple of times until it is well browned.

Skim off as much of the fat as possible. Add cream or milk and thicken with a little flour, seasoning if necessary. Strain over the chicken.

Stewed Leg of Mutton

  • Leg of mutton
  • Slices of salt pork or bacon
  • Trimmings of uncooked veal
  • 3 carrots, scraped & cut in slices 1/2 inch thick
  • 3 onions, sliced
  • Bunch of parsley
  • Bunch of thyme
  • Pepper
  • Salt
  • Browned flour
  • 2 ounces tomato catsup
Wash the leg clean. Cover the bottom of a long and narrow stew pan with slices of salt pork or bacon. Lay the leg on these and cover it over completely with slices of the same. These may be skewered to keep them in their place.

Add some trimmings of uncooked veal and sliced carrots and onions. Lay a bunch of parsley and thyme around the leg. Season all with pepper and very little salt as the bacon will give it a salty taste. Pour enough cold water to reach the top of the leg but not over it. Very closely cover and set it in a moderately hot oven at 375°F. Cook slowly for 4 hours. Remove the cover occasionally to baste the leg.

When done, take out the leg and lay it on a hot dish. Thicken the gravy with browned flour. Let it boil up and then add the tomato catsup. Give it another boil.

Pour the gravy over the leg. Serve.

Boston Pork & Beans

  • 1 quart small white beans
  • Baking soda
  • 1 Tbsp salt
  • 1 lb salt pork or bacon
Soak the white beans overnight in cold water. The next day, wash and drain. Boil in plenty of cold water with a piece of baking soda the size of a bean. Let it come to a boil and then drain again. Cover with water once more and boil for 15 minutes or until the skin of the beans will crack when taken out and blown upon. Drain the beans once again. Put in an earthen (made of clay) pot and add salt. Cover with hot water.

Scald the salt pork and score the rind across the top, a quarter of an inch apart, to indicate where the slices are to be cut. Place the salt pork in the center of the pot. Put the pot in the oven and bake for 6 hours or longer in a oven heated to 350F at 350 degrees F. Add hot water, as needed, to keep the beans moist. When the meat is crisp and looks cooked, take it out as baking it too long detroys the meat.
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