SAUTED OR BROILED PORK.--Slices cut from the ribs and loin of pork are called chops, and those obtained from the shoulder and hind legs are called steaks. These, together with the tenderloin, the small piece of lean, tender meat lying under the bones of the loin and seldom weighing more than a pound, are especially suitable for sauteing or broiling. When they are to be prepared by these processes, saute or broil them as any other meat, remembering, however, that pork must be well done. Because of this fact, a more moderate temperature must be employed than that used for beefsteak.
PORK CHOPS IN TOMATO SAUCE.--A slight change from the usual way of preparing pork chops can be had by cooking them with tomatoes. The combination of these two foods produces a dish having a very agreeable flavor.
First brown the chops in their own fat in a frying pan, turning them frequently so that the surfaces will become evenly browned. When they have cooked for 15 minutes, pour enough strained stewed tomatoes over them to cover them well, and season with salt and pepper. Cover the pan tight, and allow them to simmer until the tomatoes become quite thick. Place the chops on a hot platter, pour the tomato sauce over them, and serve hot.
SAUTED TENDERLOIN OF PORK.--Since the tenderloin of pork is a very tender piece of meat, it needs no accompaniment to make it a delicious dish, but sometimes a change of preparation is welcomed in order to give variety to the diet. The accompanying directions should therefore be followed when something different from broiled tenderloin is desired.
Cut the tenderloin into lengthwise slices and brown these slices in melted butter, turning them several times. Then remove to a cooler part of the stove, and let them cook slowly in the butter for 15 minutes, taking care to have them closely covered and turning them once or twice so that they will cook evenly. At the end of this time, pour enough milk or cream in the pan to cover the meat well and cook for 15 minutes longer. With a skimmer, remove the meat, which should be very tender by this time, from the pan, and put it where it will keep hot. Make a gravy of the drippings that remain in the pan by thickening it with 1 tablespoonful of flour, stirring it until it is thick and smooth and seasoning it to taste with salt and pepper. Pour the gravy over the meat and serve hot.
PORK SAUSAGE.--The trimmings and some of the internal organs of pork are generally utilized to make sausage by chopping them very fine and then highly seasoning the chopped meat. Pork in this form may be bought fresh or smoked and loose or in casings. It usually contains considerable fat and therefore shrinks upon being cooked, for the fat is melted by the heat and runs out of the sausage.
To cook pork sausages put up in casings, place the required number in a hot frying pan with a small quantity of hot water. Cover the pan with a lid and allow the sausages to cook. When they have swelled up and the skins, or casings, look as if they would burst, remove the cover and thoroughly prick each one with a sharp fork, so as to allow the fat and the water to run out. Then allow the water to evaporate and saute the sausages in their own fat, turning them frequently until they are well browned.
To cook loose pork sausage, shape it into thin, flat cakes. Grease a frying pan slightly, in order to keep the cakes from sticking to the surface, place the cakes in the pan, and allow them to cook in the fat that fries out, turning them occasionally until both sides are well browned.