Home Pork Making a Complete Guide in All That Pertains to Hog Slaughtering
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In our eReader you can find the full English version of the book. Read Home Pork Making a Complete Guide in All That Pertains to Hog Slaughtering Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Home Pork Making a Complete Guide in All That Pertains to Hog Slaughtering
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To quickly assess the difficulty of the text, read a short excerpt:
PORK WITH PEA PUDDING (ENGLISH STYLE).
Boil the pork as directed above, and do not omit the vegetables, as they flavor the meat and the pud- ding. Use the yellow ' split peas and soak a pint in cold water over night. Drain and tie them loosely in a pudding bag and boil with the pork for three hours. An hour before dinner remove and press through a colander, add a teaspoon salt, half a teaspoon pepper and 3 eggs well beaten. Chop enough parsley to make a teaspoonful, add to the peas with a littl...e grated nutmeg. Beat up well, sift in half a pint of flour and pour into a pudding bag. The same bag used before will do if well washed. Tie it up tightly, drop into the pork water again and boil another hour. Remove, let drain in the colander a few minutes, when turn out onto a dish. Serve with the pork, and any preferred sauce; mint sauce is good to serve with pork, and a tomato sauce is always good. In fact, it is a natural hygienic instinct which ordains a tart fruit or vegetable to be eaten with pork.
What to read after Home Pork Making a Complete Guide in All That Pertains to Hog Slaughtering?
You can find similar books in the "Read Also" column, or choose other free books by Albert Watson Fulton to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
PORK WITH PEA PUDDING (ENGLISH STYLE).
Boil the pork as directed above, and do not omit the vegetables, as they flavor the meat and the pud- ding. Use the yellow ' split peas and soak a pint in cold water over night. Drain and tie them loosely in a pudding bag and boil with the pork for three hours. An hour before dinner remove and press through a colander, add a teaspoon salt, half a teaspoon pepper and 3 eggs well beaten. Chop enough parsley to make a teaspoonful, add to the peas with a littl...e grated nutmeg. Beat up well, sift in half a pint of flour and pour into a pudding bag. The same bag used before will do if well washed. Tie it up tightly, drop into the pork water again and boil another hour. Remove, let drain in the colander a few minutes, when turn out onto a dish. Serve with the pork, and any preferred sauce; mint sauce is good to serve with pork, and a tomato sauce is always good. In fact, it is a natural hygienic instinct which ordains a tart fruit or vegetable to be eaten with pork.
What to read after Home Pork Making a Complete Guide in All That Pertains to Hog Slaughtering?
You can find similar books in the "Read Also" column, or choose other free books by Albert Watson Fulton to read onlineMoreLess
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