XIV Irvin S. Cobb
Hog Jowl and Turnip Greens
Paducah Style
For a person who has written so copiously about food and the pleasures of eating it, I probably know less of the art of preparing it than any living creature. I cannot give my favorite recipe because I have none; but I am glad to give the names of my two favorite dishes, to wit, as follows:
1st—Hog jowl and turnip greens—Paducah style
2nd—Another helping of the same.
Editor’s Note:—Hog Jowl, Paducah Style, may be prepared like this:
Get the jowl. Some prefer it cooked and served with the bone; others remove the bone before serving. Boil it in well salted water for thirty minutes, then add the turnip greens and boil at least thirty minutes longer. Serve with plenty of butter for dressing; a dash of vinegar and a semi-colon of mustard are used by some folks who are hard to please.
Beet greens could be used but they are not considered au fait, and to use spinach is an absolute faux pas.