Barry s Forgotten Recipes: Bacon, Ham, Pork, and Organ Recipes. Recipe Sampling: 4

Barry s Forgotten Recipes: Bacon, Ham, Pork, and Organ Recipes Recipe Sampling: 4

Barry s Forgotten Recipes INTRODUCTION Rediscover the smells and tastes of your ancestors kitchen. Barry s Forgotten Recipes is about sharing cookbooks and recipes of our ancestors. From generation to generation, family and friends came together for the main meal of the day and for conversation. Renew the powerful memories of smell, taste, and sharing food. Remember the traditions that linked generations. These cookbooks span 350 years and represent over 30,000 recipes. Each week you will receive one email containing a FREE downloadable PDF of a sampling of the best recipes from our collection. Four times during the year you will receive a PDF of an entire cookbook. *Recipes in this sampling are represented exactly as they were presented in in the original cookbook. No correction has been made for grammar, spelling, or punctuation. The recipes are provided for your enjoyment. If you choose to try any recipes, you do so at your own risk without guarantee of satisfaction.

BACON The middle cut of pork, upon being cured by smoking, is regarded as bacon. It is sometimes used for larding purposes, but as it contains more lean than salt PORK, has a very pleasing flavor, and is the most easily digested fat known, it is much used for food. A piece that contains the usual proportion of fat and lean. The strip of fat that occurs between the rind, or outer coat, and the first layer of lean is the firmest and the best for larding. The fat that fries out of bacon is excellent for use in the cooking and seasoning of other foods, such as vegetables and meats. When bacon is cooked for the table, its flavor will be improved if it is broiled rather than fried in its own fat. The rind of bacon should, as a rule, be trimmed off, but it should never be wasted, for it may be used to grease a Pancake griddle or any pan in which food is to be cooked, provided the bacon flavor will not be objectionable. RECIPE CATEGORY: BACON Year: xxx RECIPE: 55 Page 1 of 2

BACON In purchasing bacon, it is usually more economical to buy the whole side, or the entire middle cut, but if smaller quantities are desired, any amount, either in one piece or in slices, may be bought. The commercially cut bacon, which is very thin and becomes very crisp in its preparation, may be bought with the rind retained or removed. In both of these forms, it is often put up in jars or packed neatly in flat pasteboard boxes. While such bacon is undoubtedly the most popular kind, it should be remembered that the more preparation that is put on such a food before it enters the home, the more expensive it becomes. Very satisfactory results can be obtained from bacon bought in the piece if care is used in cutting it. To secure very thin, even slices, a knife having a thin blade that is kept sharp and in good condition should always be used. RECIPE CATEGORY: BACON Year: 1928 RECIPE: 55 Page 2 of 2

Polish Chops Season veal chops with salt and pepper and let fry a few minutes in hot dripping. Remove the chops and cover with a mixture of bacon, liver, onions and parsley minced fine and well seasoned. Then let bake in the oven with 1 cup of beef broth. Baste often and serve very hot. RECIPE CATEGORY: Chops Year: 1913 RECIPE: 64

Chops and Tomato Sauce Fry some pieces of pork in the spider, then cut up and fry a few onions. Into this pour some peeled and cut-up tomatoes; stir till all cooked to pieces and then strain. Thicken with a little flour. Broil chops, place on a hot platter and pour the Sauce over them. For 3 pounds chops, 1/4pound pork, about 3 onions, and 6 or 8 tomatoes are required. A few cloves and a little chili pepper are considered by some an addition. RECIPE CATEGORY: HAM Year: 1891 RECIPE: 65

BAKED RICE AND HAM ½ cup rice ½ cup cooked ham finely chopped 2½ cups stock or water 1 tablespoon onion finely chopped 2 cups milk 2 tablespoons carrot finely chopped Wash rice, place in greased baking dish; add liquid, ham, vegetables, and salt if necessary. Bake slowly for three hours, stirring occasionally during the first hour. Ham stock or corned beef stock may be used, and any cooked meat substituted for ham. Serve with boiled spinach or dressed lettuce. RECIPE CATEGORY: HAM Year: 1909 RECIPE: 66

BARBECUE OF BOILED HAM Cut cold boiled ham into very thin slices and then place in a chafing dish and add One-half glass of currant jelly, Three tablespoons of vinegar, Four tablespoons of water, One-half teaspoon of Worcestershire Sauce, One-quarter teaspoon of paprika. Heat until very hot, and then serve on toast. RECIPE CATEGORY: HAM Year: 1918 RECIPE: 73

HAM LOAF 1 pound raw ham 2 beaten eggs 1 cup dried crumbs ¼ teaspoon mustard 1 cup boiling water ¼ teaspoon salt Put ham, including the fat, through meat chopper; add crumbs, water, eggs, and seasonings; mix well, and bake in a small bread pan, in a slow oven, an hour and a half; or cook in steamer two hours. RECIPE CATEGORY: HAM Year: 1909 RECIPE: 82

TO ROAST A HAM Take a very fine ham (a Westphalia one if you can procure it) and soak it in lukewarm water for a day or two, changing the water frequently. The day before you intend cooking it, take the ham out of the water, and (having removed the skin) trim it nicely, and pour over it a bottle of Madeira or sherry. Let it steep till next morning, frequently during the day washing the wine over it. Put it on the spit in time to allow at least six hours for slowly roasting it. Baste it continually with hot water. When it is done, dredge it all over with fine bread-raspings shaken on through the top of the dredging box; and set it before the fire to brown. For gravy, take the wine in which the ham was steeped, and add to it the essence or juice which flowed from the meat when taken from the spit. Squeeze in the juice of two lemons. Put it into a Sauce-pan, and boil and skim it. Send it to table in a boat. Cover the shank of the ham (which should have been sawed short) with bunches of double parsley, and ornament it with a cluster of flowers cut out with a penknife from raw carrots, beets, and turnips; and made to imitate marygolds, and red and white roses. RECIPE CATEGORY: HAM Year: 1840 RECIPE: 94

ROAST PORK Have the bone removed from a six-pound fresh shoulder of pork; wash, dry, and stuff with Bread Stuffing or Peanut Stuffing; season with salt and pepper, dredge with flour, and roast in a moderate oven about two and threequarters hours. Baste often, and be sure oven is not too hot, as pork must cook slowly. This is an excellent cut, and less expensive than the loin or fresh leg. Strain the fat and add it to the frying fat, or use in place of lard. Have the bones sent and use for stock. Serve with Dark Red Apple Sauce. RECIPE CATEGORY: PORK Year: 1909 RECIPE: 104

ROAST LOIN OF PORK Score the skin in strips about a quarter of an inch apart; place it in a dripping-pan with a very little water under it; cook it moderately at first, as a high heat hardens the rind before the meat is heated through. If it is very lean, it should be rubbed with fresh lard or butter when put into the pan. A stuffing might be made of bread crumbs, chopped sage and onions, pepper and salt, and baked separately on a pie dish; this method is better than putting it in the meat, as many persons have a great aversion to its flavor. A loin weighing about six pounds will roast in two hours; allow more time if it should be very fat. Make a gravy with flour stirred into the PORK drippings. Serve with apple Sauce and pickles. RECIPE CATEGORY: PORK Year: 1887 RECIPE: 112

PORK STEAKS PORK steaks or chops should be taken from the neck, or the loin. Cut them about half an inch thick, remove the skin, trim them neatly, and beat them. Season them with pepper, salt, and powdered sage-leaves or sweet marjoram, and broil them over a clear fire till quite done all through, turning them once. They require much longer broiling than beef-steaks of mutton chops. When you think they are nearly done, take up one on a plate and try it. If it is the least red inside, return it to the gridiron. Have ready a gravy made of the trimmings, or any coarse pieces of pork stewed in a little water with chopped onions and sage, and skimmed carefully. When all the essence is extracted, take out the bits of meat, &c., and serve up the gravy in a boat to eat with the steaks. They should be accompanied with apple-sauce. RECIPE CATEGORY: PORK Year: 1840 RECIPE: 134

FRIED PIGS FEET Have the butcher crack the feet; wash and put into a pot of boiling water to cook. Cook gently until they separate easily from the joints; lift from the water, and set to cool. When cold divide in portions, dip in egg and crackerdust and fry in boiling hot lard. Serve with coleslaw or chow-chow. RECIPE CATEGORY: PIGS FEET Year: xxx RECIPE: 152

Stewed Roebuck Cutlets Sprinkle the cutlets with salt and pepper, cook them in a Saucepan with melted butter. When half done, turn them, add a little flour, moisten with equal quantities of white wine and stock, season with chopped eschalots, parsley, and blanched mushrooms; remove the cutlets when done, place them round an entrée dish, reduce the Sauce, pass it through a tammy, and pour over the cutlets. RECIPE CATEGORY: Cutlets Year: 1888 RECIPE: 157

SCRAPPEL Scrappel is a most palatable dish. Take the head, heart and any lean scraps of pork, and boil until the flesh slips easily from the bones. Remove the fat, gristle and bones, then chop fine. Set the liquor in which the meat was boiled aside until cold, take the cake of fat from the surface and return to the fire. When it boils put in the chopped meat and season well with pepper and salt. Let it boil again, then thicken with corn meal as you would in making ordinary corn meal mush, by letting it slip through the fingers slowly to prevent lumps. Cook an hour, stirring constantly at first, afterwards putting back on the range in a position to boil gently. When done, pour into a long, square pan, not too deep, and mould. In cold weather this can be kept several weeks. Cut into slices when cold, and fried brown, as you do mush, is a cheap and delicious breakfast dish. RECIPE CATEGORY: SCRAPPEL Year: 1887 RECIPE: 158

PORK CUTLETS Cut them from the leg, and remove the skin; trim them and beat them, and sprinkle on salt and pepper. Prepare some beaten egg in a pan; and on a flat dish a mixture of bread-crumbs, minced onion, and sage. Put some lard or drippings into a frying-pan over the fire; and when it boils, put in the cutlets; having dipped every one first in the egg, and then in the seasoning. Fry them twenty or thirty minutes, turning them often. After you have taken them out of the frying-pan, skim the gravy, dredge in a little flour, give it one boil, and then pour it on the dish round the cutlets. Have apple-sauce to eat with them. Pork cutlets prepared in this manner may be stewed instead of being fried. Add to them a little water, and stew them slowly till thoroughly done, keeping them closely covered except when you remove the lid to skim them. RECIPE CATEGORY: PORK Year: 1840 RECIPE: 135

PORK PIE Take the lean of a leg or loin of fresh pork, and season it with pepper, salt, and nutmeg. Cover the bottom and sides of a deep dish, with, a good paste, made with a pound of butter to two pounds of flour, and rolled out thick. Put in a layer of pork, and then a layer of pippin apples, pared, cored, and cut small. Strew over the apples sufficient sugar to make them very sweet. Then place another layer of pork, and so on till the dish is full. Pour in half a pint or more of water, or of white wine. Cover the pie with a thick lid of paste, and notch and ornament it according to your taste. Set it in a brisk oven, and bake it well. RECIPE CATEGORY: PORK Year: 1840 RECIPE: 136

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