Fry a few slices of salt pork, brown, then take them up and put in the beef.
The leg is nice for frying, and when several slices have been cut off for cutlets, the remainder is nice boiled with a small piece of salt pork.
The saddle is the best part to roast--the shoulder and leg are good roasted; but the best mode to cook the latter, is to boil it with a piece of salt pork.
Liver is very good fried, but the best way to cook it, is to broil it ten minutes, with four or five slices of salt pork.
Cut up a fine large fowl, and half a pound of corned ham or salt pork.
Soak a quart of these over night in soft lukewarm water; put them over the fire next morning, with one gallon of cold water and about two pounds of salt pork.
Put in a saucepan, with several (minced) slices of cold ham or salt pork which is not too fat, and stew slowly for at least an hour—keeping the lid on all the while.
Take a pound of salt pork, cut into strips, and soak in hot water five minutes.
Cut off the strips of coarse fat upon the edge, make incisions in all parts, and fill them with a stuffing made of bread, salt pork chopped, pepper, and sweet marjoram.
Have ready a pot in which you have fried to a crisp three or four slices of salt pork; take out the pork, lay in the beef, and brown every side.
For a dressing for alamode beef, and stewed lamb, salt pork, chopped fine, is substituted for butter, and for a fillet of veal it is very well to make it in the same way.
Prepare and clean a fowl, pass a wooden skewer through the thighs, put it in a saucepan with half a pound of salt pork, and enough water to cover the chicken.
In the middle of each one put a little piece of salt pork about a quarter of an inch thick.
You can use instead of salt porkpieces of fat from the meat.
You find you have three or four pounds of fish; you will need at least half a pound of salt pork.
After the liver is scalded and sliced, roll it in flour, season it with salt and pepper and put it into the frying pan containing about a quarter of an inch of hot fat, which may be drippings or fat from bacon or salt pork.
Each time, before the baking is begun, grease the griddle, provided it is the kind that requires greasing, by rubbing over it a rind of salt pork or a small cloth pad that has been dipped into a dish of grease.
Then grease it thoroughly on both sides with a rind of salt pork or a cloth pad dipped in fat, being careful that there is no excess fat, as it will run out when the iron is turned over.
We have eaten up all our hams and bacon, and we haven't anything left except the coffee, two small pieces of salt pork, some corn meal and the beans.
We have nothing left now except two small pieces of salt pork, about twenty pounds of corn meal, and the beans.
Breakfast, it was agreed, should consist of a kettle of corn meal mush, with two slices of salt pork and a pint of coffee to each member of the party.
Put into a pot with a bit of salt pork a little more than an inch square.
Put over the fire with five quarts of cold water, and one pound of salt pork.
A slice of corned ham, or some bones of salt pork.
Lisa made no reply, but seemed deep in thought whilst with lowered eyes, she handled a fork and mechanically arranged some piece of salt pork on a dish.
She grasped the situation at once, and entered the shop with such glistening eyes that Lisa enjoined silence by a gesture which called her attention to the presence of Quenu, who was hanging up some pieces of salt pork.
To prepare a veal potpie, wipe the meat, cut it into pieces of the right size for serving, and to it add a few pieces of salt porkor bacon.
Strips of bacon or salt pork tied to the outside or fastened with small skewers improve the flavor of the meat.
If desired, a small quantity of salt pork may be combined with the beef to add flavor.
If its surface is not well covered with a layer of fat, place several pieces of salt pork on it and tie or skewer them fast.
Put into a frying-pan a few pieces of salt pork, and after sufficient grease has tried out, lay in the fish; or one tablespoonful of lard and one tablespoonful of butter may be used instead of the fat pork.
BAKED FISH= After the fish is carefully washed and dried, put in the stuffing, and sew up the opening with a trussing needle; then cut three gashes in each side of the fish, and lay a lardoon of salt pork in each cut.
Three pounds pork (if salt pork is used, freshen it well), cut into inch cubes.
Take a piece of salt pork as large as needed, score it neatly and soak in milk and water half an hour, or longer if very salt; put into a baking pan with water and a little flour sprinkled over the scoring.
In these recipes where the pork is stewed or baked in tomatoes or water, salt pork may be used, provided it is well freshened.
Cut 4 slices of salt pork in dice, place in kettle and fry, add 6 good-sized onions chopped fine, let fry while preparing 8 potatoes, then add 1 quart boiling water and the potatoes sliced thin.
Juno had, at his request, already baked a large piece of the pig for them to take with them, and boiled a piece of salt pork, so that they were all ready to start.
Tommy hallooed loudly for fish for dinner, and as they had caught so many, it was agreed that the dinner should be put off until some could be got ready, and they were not sorry to eat them instead of salt pork.
Those who could eat at all had to subsist on hard bread and raw, salt pork.
The commissary supplies consisted of coffee, hard bread, beans, salt pork, and molasses, sufficient to last about thirty days for three hundred men.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "salt pork" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
