LESSON XCIX
PORK, VEGETABLES, AND APPLE SAUCE
PORK.—Pork is meat obtained from the pig. In all meats, much fat is entangled in the network of connective tissue that binds the muscle fibers. Pork, however, contains more fat than does any other meat. The fat is most intimately mingled with the lean. For this reason it is digested slowly. Fresh pork should be used sparingly. Its use should be confined to the winter months. Pork should be thoroughly cooked. It sometimes contains organisms which may produce serious results, if not destroyed in the cooking. Pork is made more wholesome by curing, salting, and smoking. The fat of bacon is readily digested.
[Illustration: FIGURE 69.—CUTS OF PORK.]
CUTS OF PORK (see Figure 69). =================================================================== | NAME OF CUT | FORM OF CUT | METHOD OF COOKING | =================================================================== | A. Loin. | Chops—rib and loin | Sauteing. | | | chops (freed from fat| Roasting. | | | called "spare ribs") | | | | —cut into chops or | | | | thick pieces. | | | | | | | B. Ham | Slices. | Sauteing. | | (usually smoked). | Whole. | "Boiling." | | | | Roasting. | | | | | | C. Back (all fat). | Strips. | "Tried out" (its | | | Slices. | fat used for | | | | sauteing, frying, | | | | and flavoring), | | | | Larding. | | | | | | D. Shoulder | Slices. | Sauteing. | | (smoked or fresh). | Whole. | "Boiling." | | | | Roasting. | | | | | | E. Bacon (smoked) | Thin or thick slices. | Sauteing. | | or Salt Pork. | | Broiling. | ===================================================================