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M. J. Delaney cookbook, 1933
Page 123
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Shoulder of Pork, Pineapple Dressing 4 lbs. Shoulder of Pork, Boned 2 cups Soft Bread Crumbs 1 (No. 2) Can Crushed Pineapple Juice 1/2 Lemon Flour 2 tbsp. Melted Shortening Leave the liver in one piece or slice thickly. Rub with the flour seasoned with the salt and pepper. Cut the bacon in squares and fry light brown. Remove from the pan and brown the liver on all sides in the fat. Put the liver in a large casserole with the bacon over the top. Peel the
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Shoulder of Pork, Pineapple Dressing 4 lbs. Shoulder of Pork, Boned 2 cups Soft Bread Crumbs 1 (No. 2) Can Crushed Pineapple Juice 1/2 Lemon Flour 2 tbsp. Melted Shortening Leave the liver in one piece or slice thickly. Rub with the flour seasoned with the salt and pepper. Cut the bacon in squares and fry light brown. Remove from the pan and brown the liver on all sides in the fat. Put the liver in a large casserole with the bacon over the top. Peel the
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