Print Friendly Recipe
- The New England Yankee Cookbook, 1939
Serves/Makes:4 or more
- salt pork
- seasoned bread dressing
- sweet potatoes
- Irish potatoes
- Wash a piece of salt pork of proper size for the family to be fed; then soak overnight in sweet milk.
- Score the rind an inch deep in half-inch cues and fill the incisions with a highly seasoned bread dressing.
- Dust with pepper, and lay in a baking pan with a cup of milk.
- Bake in a 350 degree (175 C.) oven for about 30 minutes to the pound.
- About an hour before dinner pour out most of the gravy, and surround the pork with sweet and Irish potatoes; bake and brown them.
- Skim the fat from the gravy, thicken and season, and serve the pork in thin slices.
- Since this recipe comes from a 1939 cookbook, the format and ingredients are a little different than we would find in cookbooks today.
There were no quantities given on any of the ingredients and I would assume the gravy to be thickened with flour--about 1 T. per cup of liquid.
Perhaps a little Stovetop Stuffing would do for the seasoned bread dressing.
|Email This To A Friend
Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.