The 1901 Cookbook Archive
No. 4127 — Uses for the Backbone
English historical translation of Molokhovets recipe No. 4127 from the 1901 Russian cookbook, retaining original methods and measures.
Chop the backbone into portions.
For young pigs the author says to leave the large fatback sheets attached and cut fore and hind shoulders with the bacon, thick skin and bone down to the knee.
These pieces are preferably salted and smoked.
Historical editorial note: The historical curing instructions are not validated safe contemporary methods.
Original source: Read Russian recipe No. 4127. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.