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To Boil Pickled Pork


Should the pork be very salt, let it remain in water about 2 hours before it is dressed; put it into a saucepan with sufficient cold water to cover it, let it gradually come to a boil, then gently simmer until quite tender. Allow ample time for it to cook, as nothing is more disagreeable than underdone pork, and when boiled fast, the meat becomes hard. This is sometimes served with boiled poultry and roast veal, instead of bacon: when tender, and not over salt, it will be found equally good.

Time: A piece of pickled pork weighing 2 lbs., 1 1/4 hours; 4 lbs., rather more than 2 hours.

Seasonable at any time.


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The Book of Household Management (1861).

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