Subj : St. Harriet 02
To   : All
From : Dave Drum
Date : Thu Mar 25 2021 14:11:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Lips Now
 Categories: Pork, Offal, Vegetables, Sauces, Greens
      Yield: 3 Servings
 
      2 lb Fresh pork lips
      2 qt Spinach leaves; washed
      1 md Onion; grated
    1/2    Lemon; juice only
           Grated cheese; garnish

MMMMM-----------------------MUSTARD SAUCE----------------------------
      2 tb Butter
      1 sm Onion; juiced
    1/4 ts (ea) cayenne & salt *
      1 tb Prepared (yellow) mustard
           Vinegar
 
  * Original call was for a "saltspoon" each of chilies
  and salt. - UDD
  
  MUSTARD SAUCE: Cream two tablespoonfuls butter; add the
  juice of one raw onion, saltspoonful cayenne pepper, one
  of salt, a tablespoonful of prepared mustard, mix with
  vinegar to soft paste.
  
  PORK LIPS: Scald pork lips, scrape, wash and put into
  stewpan with cold water and bring, to a boil; strain,
  cover again with cold water, simmer till the lips are
  tender; take up and set aside. Wash two quarts of spinach
  thoroughly and put into stewpan in the pork lips liquor.
  
  When cooked, drain thoroughly, add salt, pepper, grated
  onion, juice of half a lemon. Turn out onto a hot dish in
  a mound shape, arrange pork lips in circles, sprinkle with
  grated cheese. Serve mustard sauce for the pork lips in
  separate dish.
  
  Recipes by Mrs. Harriet Ellsworth Coates; the well-known
  authority on domestic science.
  
  RECIPE FROM: http://www.theoldfoodie.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Chopped cabbage....it's not just a good idea... it's the SLAW!
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