BOILING PICKLED PORK Accompaniments: Pease pudding Parsnips
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BOILING PICKLED PORK 1 leg of pork, preserved in salt Water Accompaniments: Pease pudding Parsnips Mustard Pickled pork takes more time than any other meat. If you buy your pork ready salted, ask how many days it has been in salt; if many, it will require to be soaked in water for six hours before you dress it. When you cook it, wash and scrape it as clean as possible; when delicately dressed, it is a favourite dish with almost every body. Take care it does not boil fast; if it does, the knuckle will break to pieces before the thick part of the meat is warm through; a leg of seven pounds takes three hours and a half very slow simmering. Skim your pot very carefully, and when you take the meat out of the boiler, scrape it clean. If pork is not done enough, nothing is more disagreeable; if too much, it not only loses its color and flavor, but its substance becomes soft like a jelly. It must never appear at table without a good pease pudding and, if you please, parsnips. They are an excellent vegetable, and deserve to be much more popular. Remember not to forget the mustard pot. (From The Cook's Oracle by William Kitchiner M. D.; New York, 1832)
Transcript of BOILING PICKLED PORK Accompaniments: Pease pudding Parsnips
BOILING PICKLED PORK1 leg of pork, preserved in saltWaterAccompaniments:Pease puddingParsnipsMustard
Pickled pork takes more time than any other meat. If you buy your pork ready salted, ask how many days it has been in salt; if many, it will require to be soaked in water for six hours before you dress it. When you cook it, wash and scrape it as clean as possible; when delicately dressed, it is a favourite dish with almost every body. Take care it does not boil fast; if it does, the knuckle will break to pieces before the thick part of the meat is warm through; a leg of seven pounds takes three hours and a half very slow simmering. Skim your pot very carefully, and when you take the meat out of the boiler, scrape it clean. If pork is not done enough, nothing is more disagreeable; if too much, it not only loses its color and flavor, but its substance becomes soft like a jelly. It must never appear at table without a good pease pudding and, if you please, parsnips. They are an excellent vegetable, and deserve to be much more popular. Remember not to forget the mustard pot.
(From The Cook's Oracle by William Kitchiner M. D.; New York, 1832)
