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page 102
PREPARATION.--1st. Cut two cabbages in four parts (Savoy cabbages preferred
because they are more tender). 2d. Boil in water for 10 minutes to remove the
bitterness and drip. 3d. Place half of the cabbage in the kettle, add the bacon
(washed and pared) cover with the remainder of the cabbage, add one quart of
stock or water and let cook slowly for two hours. 4th. Skim off the floating
grease, place the bacon in a hollow dish, drip the cabbage and place it on
either side of the bacon.
NOTE.--Cook in this same way any part of salted pork. You may also add potatoes,
carrots, etc., to the cabbages. This dish is especially advantageous in country
towns during winter.
307. PETIT LARD GRILLE.
BROILED BACON. (Entree.)
PROPORTIONS.--For five persons:
Bacon.................2 lbs.
Time.--10 minutes.
PREPARATION.--1st. Slice the bacon 1/4 of an inch thick and let it broil on a
bright fire or let it cook in a sauce pan till thoroughly cooked.
308. COTELETTES DE PORC GRILLEES. SAUCE TOMATE.
BROILED PORK WITH TOMATO SAUCE. (Entree.)
PROPORTIONS.--For five persons:
Pork chops..........6 to 8.
Melted butter.......3 tablespoonsful.
Bread crumbs........3 tablespoonsful.
Time.--20 minutes.
PREPARATION.--1st. Dip the chops in melted butter, roll them in bread crumbs and
let them fry until well cooked. 2d. Serve with tomato sauce apart.
309. COTELETTES DE PORC. SAUCE ROBERT.
(Entree.)
PROPORTIONS AND PREPARATION.--As for No. 308, but serve with a Sauce Robert
apart.
310. COTELETTES DE PORC A LA PARISIENNE.
PORK CHOPS A LA PARISIENNE. (Entree.)
PROPORTIONS.--For five persons:
Pork chops............6 to 8.
Butter................2 tablespoonsful.
White wine............1 glassful.
Stock.................1/2 glassful.
Worcestershire s'ce...1 tablespoonful.
Flour.................1 tablespoonful.
Gherkins..............6.
Time.--1 hour.
PREPARATION.--1st. Fry the chops in a frying pan with two tablespoonsful butter
till well colored, 2d. Place them in a dish and add in
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