Category Archives: Pork

Perdices a lo Torero (Bull-fighters’ Partridges)

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4 servings
You will need
4 partridges or 2 if of good size
3 anchovies
4 oz. bacon
4 large ripe tomatoes, peeled and chopped
3 medium pimentos, peeled and sliced (To peel, burn over flame until black outside, then wash off skin under the cold tap)
parsley, chopped
1 glass white wine
ground pepper
salt

lemon slices for garnish
4 thin slices of first-class Serrano ham

Clean partridges well. Take the bones out of the anchovies and wash well under the tap. Chop anchovies together with the partridge livers and back, to make a finely-chopped stuffing. Season with salt and a little pepper. (A small quantity of white bread crumbs, soaked in milk and compressed, may also be added.)

Stuff the partridges with this mixture and sew up with twine. Sprinkle with salt. Lightly fry partridges in the oil.

Once the partridges are browned on the outside, add the fried tomatoes and pimentos. Lightly fry tomatoes and pimentos in oil and season with salt, pepper and chopped parsley.

Put them in a casserole and cover. Cook slowly for 30 minutes. Add wine and cook for thirty more minutes. The partridges are now ready to serve, but do not forget to take out the twine.

Garnish with lemon slices around the partridges. To accompany, serve in a separate dish fried ham slices.

©Shufunotomo Co., Ltd., Japan 1973

Zealand Pig’s Knuckles (Holland) / Jarret de Porc Zélandais

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ingredients:
2 pounds small hard pears
2 fresh pig’s knuckles
salt, pepper
2 pounds potatoes

instructions:
1. Wash the pears but do not peel them. Remove the hard core and seeds
2. Place them in a stewpan. Place the pig’s knuckles on top of the pears.
3. Cover with water. Season with salt and pepper. Cover and cook over low heat for 3 hours.
4. Serve with boiled potatoes.

In Holland, this dish is often prepared with dried pears.

© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Schwalbennester (Swallow nest)

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4 servings

You will need
4 thin slices of beef shank
4 thin slices of ham
4 hard-boiled eggs, sliced
2 tablespoons flour
1 onion
2 ½ to 3 tablespoons fat or butter
½ cup broth
salt and pepper
4 tablespoons sour cream

Garnish:
Sautéed spinach
Mashed potatoes
Pickled cucumbers

Press the meat flat. Add salt and pepper.

Place the hand and egg over it. Roll it up. Roll several times in the flour.

Sauté the onion and the beef rolls in the fat or butter in a pan. Add the broth and salt and pepper to taste. Cook over low heat for 15 minutes.

Finally, add the sour cream and bring it to a boil.

Garnish with sauteed spinach, picked cucumbers and mashed potatoes.

© Shufunotomo Co., Ltd., Japan 1972

Spiced Fried Liver

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To serve 4 you will need:

½ lb. liver (pork or beef)


(a)
½ tablespoon sherry
¾ teaspoon salt
⅓ leek (chopped) or 3 scallions


(b)
1 clove garlic (chopped)
¾-inch piece of fresh ginger (chopped) or ⅙ teaspoon ginger powder
1 ¾ teaspoons soy sauce
1 ¼ tablespoons sherry
1 ¼ tablespoons sugar
1 ¼ tablespoons Worcestershire sauce
1 ¾ teaspoons sesame seed oil

2 tablespoons cornstarch
salad oil for frying
a few leaves of lettuce for garnish

Dip the liver into cold water and wipe dry with a cloth. Slice the liver into bite-size pieces about ¼ -inch thick. Mix ingredients (a) with the liver and let stand for 5 minutes. Drain. Mix ingredients (b) together and set aside. Coat the liver with the cornstarch and deep-fry briefly over a medium heat. Remove the liver from the pan. Reheat the oil and deep-fry the liver again over a high heat. Remove the liver from the pan and mix with ingredients (b). Arrange the liver pieces on top of a few decorative leaves of lettuce. Pour any remaining ingredients (b) over the liver.

© Shufunotomo Co., Ltd., Japan 1972

Geduenstetes Sauerkraut, Garniert (Steamed Sauerkraut, Garnished)

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4 servings

You will need
3 tablespoons lard
1 onion, chopped
3 ½ oz. streaky bacon
1 ¾ lb. pickled cabbage (sauerkraut)
5 juniper-berries
2 cups water or broth
4 pickled pork spareribs
½ glass white wine
4 frankfurter sausages

Melt the lard in a sauce pan, and sauté the onion and bacon until brown. Put sauerkraut and juniper-berries in the same pan, with the water or the broth. Cook over low heat for about 30 minutes.

Add the pork spareibs and white wine and simmer for another 30 minutes.

Grill the sausage separately.

Place the pork spareribs and the frankfurters on the sauerkraut.

Boiled potatoes or fried potatoes can be added.

© Shufunotomo Co., Ltd., Japan 1972

Duck with Pineapple (Bor low gnap)

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Preparation time: 6 minutes
Cooking time: 20-30 minutes
To serve: 4

You will need
10 oz. duck meat without bone
3 pieces canned pineapple
½ pint sherry
¼ pint water
1 ½ tablespoon soy sauce
1 teaspoon sugar
½ teaspoon monosodigum glutamate
2 tablespoons pineapple syrup
1 teaspoon cornflour mixed with 1 tablespoon water
8 canned cherries

Cube the duck meat and divide each piece of pineapple into four pieces. Cook the duck in a saucepan with sherry and water for 20 minutes. Add soy sauce, sugar, monosodium glutamate, pineapple syrup and cornflour mixture. Stir till boiling and boil for 5 minutes. Add pineapple and cherries and cook for about 1 minute. Remove to a heated dish and serve hot.

Why do we use cornflour in many Chinese dishes?
Cornflour helps you in three ways:
1) Coating – Cornflour gives meat a light coating that not only makes the meat tender, but also retains the flavour.
2) Thickening – The thickness of the gravy and soup depends upon the amount of cornflour used; these vary in different dishes, as a sweet and sour pork dish should be fairly thick and Peking sour soup should be lighter.
3) Holding – Cornflour works wonderfully for holding minced meat together and for keeping the moisture in. It is used in meatball dishes.

© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968

Liver Pâté

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Preparation time: 25 minutes
Cooking time: 1 ½ hours
To serve: 4

You will need
1 ½ lb. pig’s liver
8 oz. bacon
1 clove garlic or 1 shallot
6 anchovy fillets
¾ pint breadcrumbs
1 egg
1 egg yolk
¼ teaspoon black pepper
½ teaspoon salt
2 bay leaves

Put half liver in a pan, cover with water and simmer until cooked. Put cooked and uncooked liver, half bacon, garlic or shallot and anchovies twice through a mincer. Add breadcrumbs, beaten egg and egg yolk. Season. Mix thoroughly. Lay bay leaves in the bottom of mould, cake tin or loaf tin and line with half remaining bacon rashers. Fill it with pâté. Cover with buttered greaseproof paper. Place mould in baking tin filled with hot water so that the water comes at least 1-inch up the mould. Bake in a moderate oven (350° F. or Gas Mark 4) for about 1 ½ hours. Cool and remove paper.

© Shufunotomo Co., Ltd., Japan 1968 English text &copu; Shufunotomo Co., Ltd., Japan 1968

Barbecued Ham Loaf

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Suggested menu description: Tangy ham loaf topped with rich, red barbecue sauce – deliciously different. (Good with fluffy mashed potatoes, buttered green beans, and rolls)

1 can (10 ½ ounces) Campbell’s tomato soup
1 pound ground lean ham
1 pound ground lean pork
1 cup fine dry bread crumbs
1/2 cup chopped celery
1/4 cup minced onion
2 eggs, slightly beaten
Dash black pepper

Combine all ingredients; mix well. Shape into a loaf; place in a shallow baking pan (10¼” x 5¼” x 3¼”). (Mixture is quite soft before baking.) Bake in a moderate oven (350° F.) about 1 1/2 hours, or until done. If desired serve with TOMATO HORSERADISH SAUCE. Makes 8 servings.

Tomato Horseradish Sauce

1 can (10½ ounces) Campbell’s tomato soup
2 tablespoons prepared horseradish
1 tablespoon prepared mustard
Dash ground cloves
Dash black pepper

In saucepan, blend all ingredients. Heat, stirring often. Serve with beef, pork, ham, frankfurters, or meat loaf. Makes about 1&frac1/2; cups sauce.

Courtesy of Campbell Soup Company, 1968 Fine Arts Dairy Pad #27

Ham-Stuffed Potatoes

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4 large baking potatoes
2 cups ground fully cooked ham
1 cup mayonnaise or salad dressing
1/3 cup shredded process Swiss cheese (2 ounces)
2 tablespoons chopped green pepper
2 tablespoons chopped pimiento
1 tablespoon minced dried onion
1/4 cup shredded American cheese (1 ounce)

Scrub potatoes. Bake in 425° oven for 45 to 60 minutes or till done. Cut slice from to of each. Scoop out inside and cube. Toss with ham and next 5 ingredients, spoon into potato shells. Bake in 425° oven for 15 minutes. Sprinkle American cheese atop. Heat 1 to 2 minutes more or till cheese melts. Makes 4 servings.

BEEF-STUFFED ONIONS

6 medium onions, peeled
1/2 pound ground beef
1 8-ounce can tomato sauce with cheese
1 tablespoon all-purpose flour
1/2 teaspoon sugar
3/4 cup soft bread crumbs (1 slice bread)
2 tablespoons grated parmesan cheese
1 tablespoon butter or margarine, melted

Cook onions in boiling, salted water 25 to 35 minutes or till tender. Drain; cool. Remove centers of onions; chop and reserved 1/2 cup of noon centers. Cook beef with 1/2 teaspoon salt till lightly browned; drain. Stir in reserved 1/2 cup chopped onion. Stuff onion shells with beef mixture. Place onions in 1 1/2-quart casserole. Combine tomato sauce, flour, sugar, 1 cup water, and 1/4 teaspoon salt. Pour over onions. Bake in 350° oven for 25 minutes. Combine crumbs, cheese, and butter; sprinkle over onions. Bake 15 to 20 minutes. Services 6.

© Meredith Corporation, MCMLXXIX All Rights Reserved. Printed in U.S.A.

Stuffed Pork Chops

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1/4 cup chopped onion
1/2 cup chopped celery
1/4 cup butter or margarine
3 cups cheese-herb flavored croutons
1 cup boiling water
1 vegetable bouillon cube
6 pork chops, 1 to 1 1/2-inches thick
3 cups canned sauerkraut, drained
1 teaspoon caraway seeds

Sauté onion and celery in butter in a heavy skillet until tender. Dissolve bouillon cube in boiling water. Add croutons to skillet; pour bouillon over croutons, onions and celery; stir. Make a pocket in each chop by cutting through from outside edge to bone. Fill each cavity with crouton mixture, secure with toothpicks. Place sauerkraut in a roasting pan, stir in caraway seeds. Arrange chops on top of sauerkraut and bake in a 350° oven until meat is browned and tender – about 1 1/2 hours.

Serves 6
Preparation time: 2 HRS.
Approximate calories per serving… 500

SUGGESTED MENU

Lettuce and Tomato Salad
Stuffed Pork Chops
Sauerkraut
Buttered Lima Beans
Cinnamon Baked Apples

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.