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Pork Casserole, Country Style

From Practical cookery (1925).

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From Practical cookery (1925), printed page 17, digitised by the Internet Archive: https://archive.org/details/bwb_KS-369-104

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

  1. 12 oz. chopped peeled
  2. a tablespoon of dry s vermouth
  3. 2 dessert apples

Method

  1. Trim off and slice excess fat and fry it in a pan.
  2. Cut the meat into 2- to 3-oz.
  3. pieces, sprinkle them with pepper and salt and fry them in the fat until they are ' a warm brown all over.
  4. Usually, there is too much _ fat on pork.
  5. If not, use a little butter.
  6. Transfer the meat to a casserole, add a little boiling water, cover and simmer gently while preparing the vegetables.
  7. Cut the celery into 1- to 13-inch slices, clean them thoroughly, add them to the meat, cover again and ' continue to cook gently.
  8. Fry the onions and carrots in the same fat to colour them a little, then transfer them to the casserole.
  9. Pour off most of the fat from the frying-pan and work the flour into the remainder.
  10. Add the herbs and enough water to cover the contents of the casserole.
  11. Bring to the boil and simmer for 15 minutes to thicken the sauce to the consistency of thin cream.
  12. Sieve the sauce over the vegetables and meat.
  13. Cover _ the casserole, place it in the oven and cook for about _ | hour at 325 to 350 degrees Fahr.
  14. or gas mark 3 to 4.
  15. During this time, taste and add further seasoning, if necessary.
  16. At the last minute, sprinkle the chopped parsley on top and serve the vegetables and meat direct from the casserole.
  17. Serve with plainly boiled potatoes.
  18. _ These can quite well be cooked with the meat and _ other vegetables but they may break up and spoil the appearance of the sauce.
  19. Variation I: Sometimes, I add a chopped sweet red _ pepper.
  20. If it is cut up small enough, it will not be necessary to peel it.
  21. Or, in place of the celery, add _ 1 to 2 dessert apples, peeled, cored, cut into eighths and fried in the fat.
  22. Or add 8 to 12 oz.
  23. chopped peeled and de-seeded tomatoes with the celery.
  24. | _ Variation II: Omit the celery and add a can of | butter or haricot beans or those delicious green fiageolets.
  25. .
  26. Note: It is worth while to add a tablespoon of dry s vermouth or dry white wine to the sauce before os sieving it over the vegetables and meat.

Plating

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