Roast Pork with Dumplings and Sour Cabbage
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 pounds roasting pork
salt
caraway seed
1 head of cabbage
1 onion
1 tablespoon lard
vinegar
Dust pork with salt and caraway seed. Place in pan with a little water and raost at 350 degrees - 400 degrees F until done (about 90 minutes). Baste frequently and turn roast during cooking time.
Sour Cabbage (sauerkraut my be substituted)
Shred cabbage. Place in pot and add cup of boiling water. Boil until water evaporates. Add salt and 2 tablespoons of vinegar and finely chopped onion which has been browned in lard. Cook slowly, stirring frequently, until tender. Add sugar and vinegar to taste.
Dumplings
2 cups sifted flour
1 tablespoon Farina
1/2 tablespoon salt
2 egg yolks
1/2 cup milk
1/2 teaspoon baking powder
1 cup dry French bread cubed
Sift flour with baking powder and Farina into a bowl. Mix milk, salt and egg yolks into cup and pour into bowl. Whip mixture with a wooden ladle until paste flows freely and air bubbles form. Mix the cubes of Rench bread and form a dumpling by hand (which should be moist) about 7 inches long and 3 inches thick. Boil for 15-20 minutes in 2-3 quarts of boiling water. Turn the dumplings during boiling. Cut the dumpling with a strong cotton string and coat with melted butter.
Serves 4.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 pounds roasting pork
salt
caraway seed
1 head of cabbage
1 onion
1 tablespoon lard
vinegar
Dust pork with salt and caraway seed. Place in pan with a little water and raost at 350 degrees - 400 degrees F until done (about 90 minutes). Baste frequently and turn roast during cooking time.
Sour Cabbage (sauerkraut my be substituted)
Shred cabbage. Place in pot and add cup of boiling water. Boil until water evaporates. Add salt and 2 tablespoons of vinegar and finely chopped onion which has been browned in lard. Cook slowly, stirring frequently, until tender. Add sugar and vinegar to taste.
Dumplings
2 cups sifted flour
1 tablespoon Farina
1/2 tablespoon salt
2 egg yolks
1/2 cup milk
1/2 teaspoon baking powder
1 cup dry French bread cubed
Sift flour with baking powder and Farina into a bowl. Mix milk, salt and egg yolks into cup and pour into bowl. Whip mixture with a wooden ladle until paste flows freely and air bubbles form. Mix the cubes of Rench bread and form a dumpling by hand (which should be moist) about 7 inches long and 3 inches thick. Boil for 15-20 minutes in 2-3 quarts of boiling water. Turn the dumplings during boiling. Cut the dumpling with a strong cotton string and coat with melted butter.
Serves 4.
