Simmer gently for a few
minutes. Line patty pans with a thin layer of baking-powder biscuit
dough, fill with the mixture, and cover the top with another thin layer
of the dough. Bake in a quick oven until the dough is baked.
* * * * *
PORK
GENERAL CHARACTERISTICS OF PORK
45. PORK is the flesh of slaughtered swine used as food. It is believed
to be more indigestible than other meats, but if it is obtained from a
young and properly fed animal, it is not only digestible, but highly
appetizing, and, when eaten occasionally, it is very wholesome.
The age of the animal from which pork is cut can be determined by the
thickness of the skin; the older the animal, the thicker the skin. To be
of the best kind, pork should have pink, not red, flesh composed of
fine-grained tissues, and its fat, which, in a well-fattened animal,
equals about one-eighth of the entire weight, should be white and firm.
Although all cuts of pork contain some fat, the proportion should not be
too great, or the pieces will not contain as much lean as they should.
However, the large amount of fat contained in pork makes its food value
higher than that of other meats, unless they are excessively fat, and
consequently difficult of digestion.
46. One of the chief advantages of pork is that about nine-tenths of
the entire dressed animal may be preserved by curing and smoking.
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