Hi. As Mrs Ingalls I had to learn to cook an 1800’s meal and I decided to do fried salt pork with beans and mashed Potatoes. Since we do not live in the 1800s I could not use the same utensils as they used or indeed the same food! Instead of salt pork I used Gammon ham.
I just want to use a quote from “The Little House Cookbook” before I write the recipe:
” Outdoors was crisp and cold. Sunshine gilded the frosty windows, and in the house everyone was hearty and cheerful. How the travellers did enjoy that breakfast! They praised everything they ate …the slices of fat pork were thin and crisp, and the gravy was smooth and brown and creamy. There was hot brown-sugar syrup, and plenty of fragrant steaming tea.
“This meat is delicious,” Reverend Stuart said. “I know it is just fat salt pork , but I never tasted any like it . Would you tell me how you cook it , Sister Ingalls?” (By the Shores Of Silver Lake)
This is the recipe
For 6 servings you will need:
salt pork 1/2-1 pound
white flour , 1/2 cup unbleached all purpose
homogenised milk 1 cup to 1 1/2 cups
salt and pepper
skillet, 12-inch ; container for drippings.
First, I sliced the gammon ham thinly and parboiled the meat in boiling water. After parboiling, I rolled the meat in a batter of flour seasoned with salt and pepper. I heated some lard in a frying pan and fried the meat, one or two slices at a time, until crisp (mummy helped me with this) and served with green beans and mashed potatoes. IT WAS DELICIOUS!!!!