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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.

Braised Neck of Lamb

  • 1 lamb neck, with 4 ribs, boned
  • Salt and pepper
  • Lamb force meat
  • Soaked, pressed bread crumbs
  • 1 onion, chopped fine, browned
  • 1 tablespoon chopped parsley
  • 2 eggs
  • Salt, pepper, dash nutmeg
  • 2 tablespoons sherry wine.
Bone lamb neck and rib, remove fat parts and sinew, season with pepper and salt. Stuff with lamb forcemeat and equal quantity of soaked, pressed bread crumbs, seasoned with browned onion, the parsley, salt, pepper and dash of nutmeg. Moisten with the eggs. Stuff this mixture into the lamb neck, roll and tie securely.

Braise in a oven heated to 350F for 2 hours with a nice bouquet of celery, carrots, onion, parsley, and little chopped salt pork. When done, remove thread from meat, place on hot platter, serve proudly with a nice gravy made in the pan and seasoned with the wine. Serve with mashed potatoes and spinach or your favorite vegetable. Serves 4 generously.

Sour Milk Griddle Cakes

  • 2 cups flour
  • 1 teaspoon slat
  • 2 tablespoons sugar
  • 1 teaspoon soda
  • 2 cups sour milk
  • 2 eggs
Mix in order given, beat well. Heat a griddle; when hissing hot, grease with piece of salt pork on end of fork. Drop a tablespoon of batter from tip end of spoon on hot griddle. When full of bubbles, turn; when cooked on both sides, serve on hot plate.
If sour milk is very rich, the eggs may be omitted.
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