In boiling beet-roots be careful not to break them, or else they will bleed and lose their colour. When the beet-root is boiled and cold, peel it, and cut it into thin slices. It can be dressed with oil and vinegar, or vinegar only, adding pepper and salt. Some persons dress beet-root with a salad-dressing in which cream is used instead of oil; but never use cream and oil. To mix cream and oil is like mixing bacon with butter.

Tags: vegetarian salad pork dessert vintage

Two table-spoonfuls of bacon or pork fat, one of flour, one of lemon juice, half a teaspoonful of salt, one teaspoonful of sugar, one of mustard, two eggs, half a cupful of water, half a cupful of vinegar. Have the fat hot. Add the flour, and stir until smooth, but not brown. Add the water, and boil up once. Place the sauce-pan in another of boiling water. Have the eggs and seasoning beaten together. Add the vinegar to the boiling mixture, and stir in the beaten egg. Cook four minutes, stirring all the while. Cool and use. If corked tightly, this will keep two weeks in a cold place.

Tags: salad pork vintage

One quart of finely-shaved cabbage, two table-spoonfuls of bacon or pork fat, two large slices of onion, minced very fine; one teaspoonful of salt, one-fourth of a teaspoonful of pepper, half a cupful of vinegar, one teaspoonful of sugar. Pry the onion in the fat until it becomes yellow; then add the other ingredients. Pour the hot mixture on the cabbage. Stir well, and serve at once. Lettuce can be served in the same manner.

Tags: salad pork vintage

Cut up the meat, lamb, veal, mutton, or fresh pork into pieces about
two inches wide. Sprinkle on salt and pepper and put them aside. Then
cut an equal number of pieces of bread about one-half inch thick, and
a little bit bigger then the pieces of meat. Next cut pieces of ham,
fat and lean, the same size as the pieces of meat, but double the
number. Then take a skewer (or two if one is not sufficient), and put
on it first a piece of bread, then a piece of ham, then a leaf of
sage, then one of the pieces of meat, then another leaf of sage, then
the ham, then the bread, and so on in this order, having always the
meat between two leaves of sage, two slices of ham, and two pieces of
bread. Coat everything well, and especially the bread, with olive-oil
or melted butter, and then broil them over a hot fire for a good
one-quarter of an hour, turning them constantly until they are colored
a golden brown and are crisp. If preferred, these can be cooked in the
oven. Put them on several wooden skewers, and lay them in a pan and
cook until brown and crisp. Serve with lettuce salad.

Tags: salad pork bread vintage

2 cups freshly cooked and diced potatoes
1/3 cup bacon drippings
1/2 teaspoon salt
2 tablespoons chopped peppers
2 tablespoons vinegar
1/8 teaspoon cayenne

Mix drippings, salt, pepper, vinegar and cayenne. Add to the potatoes
and mix thoroughly. Chill and serve. Cold cooked potatoes may be used,
but the flavor is better if mixed while potatoes are hot.

Tags: salad pork vintage

Pare six or eight large potatoes, and boil till done, and slice thin while hot; peel and cut up three large onions into small bits and mix with the potatoes; cut up some breakfast bacon into small bits, sufficient to fill a teacup and fry it a light brown; remove the meat, and into the grease stir three tablespoonfuls of vinegar, making a sour gravy, which with the bacon pour over the potato and onion; mix lightly. To be eaten when hot.

Tags: salad pork vintage

For one pound of minced pork take one and one-half pounds of minced veal; cut three slices of white bread the thickness of nearly an inch, and crumble them up; two raw eggs, pepper and salt. Mix it all well, and place it in the oven for half-an-hour. If you eat this hot, serve it with a gravy sauce. If you wish for a supper-dish, put salad round the meat.

Tags: salad pork bread vintage