tag:blogger.com,1999:blog-7100882347408067241.post8638160438076636951..comments2024-03-29T15:07:49.723+00:00Comments on The English Kitchen: Bacon and CabbageMarie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7100882347408067241.post-14944594722417131482023-03-16T09:46:34.842+00:002023-03-16T09:46:34.842+00:00Thanks so much Jen! Nice to hear from you! I am ...Thanks so much Jen! Nice to hear from you! I am so pleased you enjoyed the sauce! Your dinner sounds lovely! xoMarie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-79139477763162950732023-03-16T06:05:12.348+00:002023-03-16T06:05:12.348+00:00This was a great meal. Here in NZ I heated gently...This was a great meal. Here in NZ I heated gently in a little butter some ham steaks. Boiled some baby carrots with the potatoes. Boiled the cabbage lightly,drained and added butter and black pepper. Then the jewel in the crown was the mustard sauce which I made according to your directions. A wonderful “home”meal :). The mustard sauce was the best I have made and as a Kiwi we have a standard one which everyone makes and it beats that. I know I will be making this to go with lots of other things. Thanks so much Marie. Your old Zaar friend Jen T in NZAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-66789418780974821292020-09-14T14:14:51.234+01:002020-09-14T14:14:51.234+01:00That's a hard one Noelle, but I have to say, i...That's a hard one Noelle, but I have to say, if you can get yourself a piece of sweet pickled pork you are coming pretty close. You could also use ham,preferably with the bone in. We used to have a butcher in the Valley that did his own smoking and his bacon and hams were out of this world. Sweet Pickled Pork is not the same as pig parts in a jar. It is more similar to corned beef and beef brisket. Examples include Cottage Roll and Peameal Bacon.<br /><br />The pork is cured with a brine instead of a vinegar. There are many different recipes for the brining. Some add spices, some add sugar, some add saltpetre or Prague powders to pinken the meat and help ensure no botulism. Some use commercial products instead such as Tender-Quick by Morton and just mix with water. Commercial brines might include sodium erythorbate and sodium nitrate.<br /><br />The brining process has to be done in a non-reactive vessel (see Pickling,)<br /><br />Butchers used to have tanks of cold brine solution in which they would do, in the same brine, pork, beef brisket, beef tongue, etc. The brine solution would be made of cold water, pickling salt and a small amount of saltpetre to help the colouring of the meat. The meat would rest in the brine for a few days,<br /><br />Sweet Pickled Pork needs cooking afterward; it is still raw. You cook by simmering it in water, so it is ideal for crock-pots. Depending on what part of the hog it’s from, you can also bake it. You could for instance have a pickled leg, boned, that you stuffed and baked in the oven, or bake a pickled ham with a brown sugar coating. MY mother's cousins still pickle their own pork and it is gorgeous. It also goes very well with kraut. (I found the following for you online. It looks about right.)<br /><br />Recipe for Pickling Meats<br />Ingredients<br /><br /> One large stew pot<br /> One large crockery or glass container<br /><br />The Pickle or Brine Mix<br /><br /> 6 lb. salt<br /> 1 lb. sugar<br /> 4 oz. saltpeter<br /> 4 gallons water<br /> Meat (whatever will fit in your crock)<br /> Bring 4 gallons of water to the boil over high heat. This was done originally outside over a large camp file, but it can be managed on a home cook top these days.<br /> After the water is at a rolling boil, add all of the salt, sugar, and saltpeter.<br /> Boil the mixture until a large head of foam appears. Skim this head off the foam. Next, remove the pot from the fire and allow the pickling mix to cool to room temperature.<br /> Pour the cooled pickling mixture into a large crock and add the meat that you wish to preserve. This is usually beef, pork, or venison. In order to submerse the meat and keep it totally under the pickling liquid, place a clean cutting board on top of it and weight it down with something healthy, In the Civil War days and on the farm, they simply used a heavy, large flat, stone.<br /> Leave the meat in the pickle liquid for three days.<br /> Keep the pickling mixture!<br /> Use the pickling liquid again by adding additional salt, about two pounds worth.<br /> Place over high heat to a rapid rolling boil. Boil the liquid until a scum rises visibly to the top and skim this off. Cool the liquid as before and re-use it to pickle additional meat.<br />Marie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-76228489379194801622020-09-14T12:59:58.555+01:002020-09-14T12:59:58.555+01:00Marie, I've seen so many recipes for bacon and...Marie, I've seen so many recipes for bacon and cabbage. What would you consider the Canadian equivalent of the bacon? I've always wanted to try it, I know we'd just love it. Simple ingredients, cooked right always make for the tastiest meals. Noellehttps://www.blogger.com/profile/03341463507465279617noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-2878435942399538402015-09-14T14:10:45.250+01:002015-09-14T14:10:45.250+01:00It's a really lovely book Monique. It really ...It's a really lovely book Monique. It really is and won a James Beard Award. The author is using one of my recipes in his next book, about English Cookery! Colour me thrilled to pieces.Marie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-58964066795309333372015-09-14T13:54:04.194+01:002015-09-14T13:54:04.194+01:00I like yourmustard sauce..Marie good for you and t...I like yourmustard sauce..Marie good for you and the book!<br /><br />I used to go to bed w/ recipe books too..now I find I do less since Pinterest etc..even my desire for cookbooks has abated..tremedously..<br /><br />I am guilty of taking my mini Ipad to bed..should not.La Table De Nanahttps://www.blogger.com/profile/04358539954508050792noreply@blogger.com