|
Classic
Cook Books
< last page | next page >
page 42
Broiled ham.
Cut the ham in slices of medium thickness, place on a hot gridiron, and broil
until the fat readily flows out and the meat is slightly browned; take it from
the gridiron with a knife and fork, and drop into a pan of cold water, then
return again to the gridiron; repeat several times, and the ham is done. Place
on a hot platter, spread it with sufficient butter, and serve quickly. If the
ham is too fat, trim off a part. It is very difficult to broil ham without
burning the fat, but this does not impair the flavor. Slices of salt-pork or
bacon may also be cooked in same way.
Pork chops, Swedish way.
These chops are taken from the side of the back of the pig. Cut them in size
according to desire, one bone for each chop. Pound them and put salt and pepper
on both sides. Leave them thus an hour. Fry in a pan or on gridiron. Serve with
browned cabbage or macaroni.
< last page | next page >
Classic
Cook Books
|
