Good Leftover Pork Recipes Turn a Doubtful Dish into a Delight
My wife discovered a vintage cookbook with some interesting leftover pork recipes.
She was browsing through our home library and became excited with the discovery. Fascinating book! The paper is brittle, easily torn, and the cover is falling off. It has over 1200 pages and is filled with cooking tips and lore from before the World War I era.
They didn't waste anything in those early days. I spent a long evening reading this antique book..."Mrs. Curtis's Cookbook."
Cold pork, in the estimation of some persons, is better than hot. Serve it in neatly cut slices for tea or luncheon at the second meal, then take stock of the remains and look to the future.
Roast-pork bones make an excellent brown stock, almost as rich as that of roast beef. Trim the scraps from the bones and consign them to the soup kettle. Cut with a keen knife all the fat from the meat that is not to be served cold. This fat rendered down makes as excellent dripping to saute potatoes. Chop, and allow it to melt, strain, and set away in the refrigerator.
The tender white meat of pork makes a salad which tastes very much like chicken. Sometimes if one has a few bits of chicken left over, they may be combined with the pork, cut in neat cubes, and the fraud can scarcely be detected.
Pork makes excellent croquettes or is good sliced and reheated in a cup of its brown gravy.
It may be minced, enriched by a few spoonfuls of gravy, and poured on toast for breakfast. Cold ham has a multitude of uses as seen in these leftover pork recipes.
A few scraps may be converted into a delicious sandwich or gives an excellent flavor to a salad omelet or egg dish.
Even cold sausage has its uses, while a slice or two of cold broiled bacon put through a meat chopper and added to croquette mixtures provides an agreeable seasoning.
Enjoy these leftover pork recipes.