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Recipe: Caroline Ingall's Fried Salt Pork with Gravy

Main Dishes - Pork, Ham
CAROLINE INGALL'S FRIED SALT PORK WITH GRAVY

1/2 to 1 pound salt pork
1/2 cup all-purpose flour
1 to 1 1/2 cups milk
salt and pepper

Parboil salt pork slices in water in 12 inch skillet. When water boils pour the water off and dry skillet well before frying.

Roll pork slices in flour and fry in skillet at least 8 minutes per side to produce crisp slices. Remove meat to a platter.

Pour off all fat but 1 tablespoon in to a container. Store fat drippings in a cool lace to use in other recipes.

For gravy thickening use 2 tablespoons of the flour used for dredging. Blend flour in to fat in skillet thoroughly. Slowly add milk. Remove skillet from heat as soon as gravy bubbles and thickens. Taste before seasoning with salt and pepper.

Serve gravy with salt pork.

Servings: 4 to 6
Source: The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder's Classic Stories by Barbara M. Walker
MsgID: 016563
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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