PORK

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ROAST PORK

Wipe pork, sprinkle with salt and pepper.

Place on rack in dripping pan or roaster, and dredge meat and bottom of pan with flour.

Place in moderate oven and roast 3 or 4 hours, basting every 15 minutes with fat in pan.

For roast pork, the usual rule is 25 minutes to the pound. Make gravy, using same proportions as White Sauce I (repeated below from "Meats Part 1"), substituting water for milk.

― WHITE SAUCE I ―

• 1 cup milk
• 1 tablespoon flour
• 1 tablespoon butter
• 1/4 teaspoon salt

Melt butter in saucepan, then add flour, stirring till mixture becomes foamy, but not brown. Add milk, continue stirring to insure smoothness, cook till thickened. Season.

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PORK CHOPS WITH DRESSING

• 6 pork chops
• 1/2 onion, finely chopped
• 1 1/2 cups bread crumbs
• 2 tablespoons pork fat, chopped
• 1/8 teaspoon pepper
• 3/4 teaspoon salt
• 1/4 cup hot water
• 1 beaten egg

Mix bread crumbs, pork fat, seasonings, water and egg. Spread on pork chops.

Put chops in a pan close together; add a little water to cover bottom of pan and bake in a moderately hot oven 1 hour, basting occasionally.

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BAKED HAM

• 2-pound ham
• 1 cup brown sugar
• 4 dozen cloves

Wash a ham thoroughly and place in kettle with cold water. Cook slowly until tender.

Remove from kettle and remove outside skin.

Sprinkle with brown sugar and dot with cloves, about 1 inch apart.

Bake about 1 hour in a moderate oven 350°F., basting with cider and water.

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BAKED SLICE OF HAM

Melt about 2 tablespoons of brown sugar in a frying pan, place a slice of ham about 1 1/2-inch thick in the pan and brown it on both sides.

Pour 1 cup of milk around it and bake in a slow oven 300°F. about 30 minutes.

Remove the ham, thicken the gravy and serve.

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PLAIN FRIED HAM

Cut a thin slice from the center of a ham and gash the fat on the edge in several places.

Put in hot frying pan, brown quickly on one side, then turn and brown lightly on the other side.

Then cook very slowly until tender. Apples cored and sliced, but not peeled, may be fried in the ham fat and served with the ham.

LAMB AND MUTTON

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ROAST LAMB
Rules for Roast Beef can be followed for Roast Lamb. The leg, shoulder, or loin are suitable for roasting.

(ROAST BEEF)

Wipe meat; rub with salt; put on rack in dripping pan.

Place in a hot oven 450°F. until meat is seared on the outside, then reduce the temperature to moderate 350°F. and roast according to above time schedule.

Baste the meat every 10 or 15 minutes with the fat that collects in the pan.

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LAMB OR MUTTON STEW

• 2 pounds lamb or mutton
• 1 onion
• 1/2 cup carrot
• 1/2 cup celery
• 1 quart stock or water
• 6 potatoes
• 1 teaspoon salt
• 1/4 teaspoon pepper

Cut meat into small pieces. Dredge with flour, brown in fat in a heavy frying pan.

Brown the diced onion, carrot and celery.

Combine with meat, add water or stock made from the bones and trimmings.

Cook slowly about 1 hour.

Add potatoes and cook until they are soft.

Dumplings should be added about 10 minutes after the potatoes.

Thicken gravy, if necessary, before adding dumplings.

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DUMPLINGS

• 2 cups flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk or water

Sift dry ingredients together in mixing bowl.

Mix to drop batter with liquid. Drop from spoon into boiling stew, being careful that there is plenty of water and no possibility of boiling dry.

Cover closely and cook undisturbed, and rapidly, for from 10 to 20 minutes, depending on size of dumplings.

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BRAISED LEG OF MUTTON

Have the butcher bone a leg of mutton. Wipe, stuff, sew and place in deep pan.

Cook 5 minutes in:
• 1 cup butter,
• slice of onion,
• slice of carrot,
• slice turnip cut in dice,
• bay leaf,
• sprig of thyme,
• sprig of parsley.

Add:
• 3 cups hot water,
• 1 teaspoons salt,
• 12 peppercorns.

Pour over mutton, cover closely and cook in oven slowly 3 hours, uncovering for the last hour.

Remove from pan to hot platter.

Brown 3 tablespoons butter, add 4 tablespoons flour, then pour on slowly the strained liquor; there should be 1 cups.

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PAN BROILED CHOPS

Chops may be either loin or rib.

Wipe and remove superfluous fat.

Put chops in a smoking-hot frying pan. Sear quickly on both sides.

Sprinkle with salt and pepper. Reduce the heat and continue cooking, turning frequently.

For rare chops, cook about 8 to 10 minutes; for well done, 10 to 15 minutes.