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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 4 |
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From a recipe book on 18th century frontier outpost recipes. Note a spider is a cast iron skillet. Ingredients:
1 cup dried split peas |
6 cups water |
2 lbs salt pork, thinly sliced |
4 potatoes |
4 small onions |
flour |
1 cup water |
Directions:
1. Simmer dried split peas until almost tender in water.
2. Brown salt pork in spider until crisp.
3. Put browned meat in kettle with pease, sliced potatoes, and onions.
4. In spider add flour to grease left from browning the pork. (You need to add enough flour to absorb all the grease.).
5. Slowly mix in water and cook until gravy consistency, stirring constantly.
6. Add gravy to kettle and cook until vegetables are tender, adding additional water as needed.
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