Pork Cheese
A historical recipe from Home Pork Making, by Fulton, A. W. (Albert Watson) (1900).
A historical recipe
Home Pork Making, by Fulton, A. W. (Albert Watson) (1900). Project Gutenberg eBook #32414.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Home Pork Making, by Fulton, A. W. (Albert Watson) (1900). Digitised by Project Gutenberg, eBook #32414 (https://www.gutenberg.org/ebooks/32414). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 2 lbs. cold roast pork
- 1/4 lb. fat
- a teaspoon of minced lemon peel
- 1/4 teaspoon sage
- 1/2 teaspoon each of summer savory
- a pinch of mace
Method
- Cut 2 lbs.
- cold roast pork into small pieces, allowing 1/4 lb.
- fat to each pound of lean;
- salt and pepper to taste.
- Pound in a mortar a dessert spoon minced parsley, 4 leaves of sage, a very small bunch of savory herbs, 2 blades of mace, a little nutmeg, half a teaspoon of minced lemon peel.
- Mix thoroughly with the meat, put into a mold and pour over it enough well-flavored strong stock to make it very moist.
- Bake an hour and a half and let it cool in the mold.
- Serve cold, cut in thin slices and garnished with parsley or cress.
- This is a cooking school recipe.
- For ordinary use the powdered spices, which may be obtained at almost any country store, answer every purpose.
- Use 1/4 teaspoon sage, 1/2 teaspoon each of summer savory and thyme, and a pinch of mace.