| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | Meat | 4 | Servings |
INGREDIENTS
| 1 | lb | Salt pork; cut in 1/3-inch thick strips |
| 1/3 | c | Flour |
| 2 1/2 | c | Milk |
| Salt & freshly ground black pepper to taste |
INSTRUCTIONS
SERVES 4 I am sure that no matter how much you like a dish it can become tiring after many repeats. It must have been that way on the trail. Salt pork was a common commodity, and when milk was available this dish would appear . . . probably again and again. I like it very much and suggest you try it. Bring 2 quarts of water to a boil and throw in the salt pork. Cook for about 5 minutes, then remove from the heat and drain. Using a large black frying pan, fry the salt pork until lightly browned. Remove it from the pan, reserving the fat. Measure about 1/4 cup of the fat and return to the pan. Stir in the flour and cook for just a moment. Add the milk to the pan, stirring all the time to avoid lumps until the mixture thickens. Return the salt pork to the pan. This is great poured over hot biscuits or served with any dried vegetable, such as beans or hominy. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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