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Salt pork Recipes

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Beef Stew, Burgundy Style

  • 1/2 pound diced salt pork
  • 12 small onions, peeled
  • 2 pounds lean beef, cut in 1 inch squares
  • 1 pint dry red wine
Fry salt pork and onions. When brown, extract from pan. Fry diced beef in same fat, and when brown delicately sprinkle with a little flour; season with pepper and salt. Add red wine and enough water to cover meat. Cook in slow oven and when meat is half done, lay the onions and salt pork over it. When serving, delicately sprinkle with chopped parsley.

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.

Connecticut Chowder

  • 4 pounds cod or haddock
  • 4 cups potatoes cut in 3/4 inch cubes
  • 1 1/2 inch cube fate salt pork
  • 1 sliced onion
  • 2 1/2 cups stewed and strained tomatoes
  • 3 tablespoons butter
  • 2/3 cup cracker crumbs
  • Salt and pepper
Prepare same as Fish Chowder, using liquor drained from bones for cooking potatoes, instead of additional water. Use tomatoes in place of milk and add cracker crumbs just before serving.
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