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Chapter XVI − PORK
PORK is the flesh and fat of pig or hog. Different parts of the creature, when dressed, take
different names.
1
The chine and spareribs, which correspond to the loin in lamb and veal, are used for roasts
or
steaks. Two ribs are left on the chine. The hind legs furnish hams. These are cured, salted, and
smoked. Sugar−cured hams are considered the best. Pickle, to which is added light brown
sugar, molasses, and saltpetre, is introduced close to bone; hams are allowed to hang one
week,
made
and
then smoked with hickory wood. Shoulders are usually corned, or salted and smoked, though
sometimes cooked fresh. Pigs’ feet are boiled until tender, split, and covered with vinegar
from white wine. Hocks, the part just above the feet, are corned, and much used by Germans.
Heads are soused, and cooked by boiling. The flank, which lies just below the ribs, is salted
smoked, and furnishes bacon. The best pieces of fat salt pork come from the back, on either
side of backbone.
2
Fat, when separated from flesh and membrane, is tried out and called lard. Leaf−lard is the
best, and is tried out from the leaf shaped pieces of solid fat which lie inside the flank.
Sausages
are trimmings of lean and fat meat, minced, highly seasoned, and forced into thin casings
made of
the prepared entrails. Little pigs (four weeks old) are sometimes killed, dressed, and roasted
whole.
3
Pork contains the largest percentage of fat of any meat. When eaten fresh it is the most
difficult
of digestion, and although found in market through the entire year, it should be but seldom
served, and then only during the winter months. By curing, salting, and smoking, pork is
rendered more wholesome. Bacon, next to butter and cream, is the most easily assimilated of
all
4
fatty foods.
Pork Chops
Wipe chops, sprinkle with salt and pepper, place in a hot frying−pan, and cook slowly until
tender, and well browned on each side.
5
Pork Chops with Fried Apples
Arrange Pork Chops on a platter, and surround with slices of apples, cut one−half inch thick,
Chapter XVI − PORK
275
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