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Classic
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page 131
Wash and chop finely a handful of parsley, also an onion. Sprinkle a small
portion of these over the pork, and a little pepper and salt. Add another layer
of pork, and over that some more of the seasoning, only be sparing of the
nutmeg. Continue this till the dish is full. Now pour into the dish a cupful of
stock or water, and a spoonful or two of catsup. Put a little paste around the
edge of the dish; put on the cover, and place the pie in a rather hot oven. When
the paste has risen and begins to take color, place the pie at the bottom of the
oven, with some pepper over it, as it will require to be baked at least two
hours. Some prefer to cook the meat until partly done, before putting into the
crust.
--Palmer House, Chicago.
PORK POT-PIE.
Take pieces of ribs of lean salt pork, also a slice or two of the fat of salt
pork; scald it well with hot water so as to wash out the briny taste. Put it
into a kettle and cover it with cold water, enough for the required want. Cover
it and boil an hour, season with pepper; then add half a dozen potatoes cut into
quarters. When it all commences to boil again, drop in dumplings made from this
recipe:
One pint of sour or buttermilk, two eggs, well beaten, a teaspoonful of salt, a
level teaspoonful of soda; dissolve in a spoonful of water as much flour as will
make a very stiff batter. Drop this into the kettle or broth by spoonfuls, and
cook forty minutes, closely covered.
PORK AND BEANS. (Baked).
Take two quarts of white beans, pick them over the night before, put to soak in
cold water; in the morning put them in fresh water and let them scald, then turn
off the water and put on more, hot; put to cook with them a piece of salt pork,
gashed, as much as would make five or six slices; boil slowly till soft (not
mashed), then add a tablespoonful of molasses, half a teaspoonful of soda, stir
in well, put in a deep pan, and bake one hour and a half. If you do not like to
use pork, salt the beans when boiling, and add a lump of butter when preparing
them for the oven.
BOSTON PORK AND BEANS.
Pick over carefully a quart of small, white beans; let them soak over night in
cold water; in the morning wash and drain in another water. Put on to boil in
plenty of cold water with a piece of soda the size of a bean; let them come to a
boil, then drain again, cover with water once more, and boil them fifteen
minutes, or until the skin of the beans will crack when taken out and blown
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