Baked Salt Pork

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Baked Salt Pork

Recipe Information
Source: The New England Yankee Cookbook, 1939 Serves/Makes:4 or more Ingredients salt pork seasoned bread dressing milk pepper sweet potatoes Irish potatoes flour Preparation 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. Comments 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.

Recipe Information

Source:: The New England Yankee Cookbook, 1939

Serves/Makes:4 or more

Ingredients

salt pork
seasoned bread dressing
milk
pepper
sweet potatoes
Irish potatoes
flour

Preparation

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.

Comments

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.