PORK AND BACON. 105
meg. Make a thin batter with 2 eggs, 1-2 pint of milk and the necessary quantity of flour. Season with chopped cloves or young onions; mix the whole together, sew up the bag, which must be clean, and boil for 1-2 hour.
PORK AND BACON.
Olive Oil is superior to butter, lard or dripping for basting a pig or fowl; it gives it an evener and a finer color, and more crispness to the skin.
Olive Oil for Cooking.—Almost every kind of dish is cooked in olive oil by the inhabitants of Syria, Arabia and a portion of Africa.
To Boil a Leg of Pork—(Mrs. H.'s recipe).—Pork requires longer boiling than any other meat. If it has befen salted 6 or 8 days soak it an hour before cooking. Scrape and wash it carefully, singe off any hairs with a piece of burning paper or corn husk, and avoid making incisions about the knuckle, as this lets out the juice. Put it to boil in lukewarm water, and boil slowly and steadily, skimming carefully; keep the cover on ; this will not only keep out the smoke, but will retain much of the nutritive properties of the meat. Should the least dross remain upon the meat when done, scrape it off again. It should go to the table white, clean and thoroughly done, and yet not boiled until the meat drops from the bone ; it should be rather underdone. This is good cold or slightly heated and buttered. A pea pudding, from time immemorial, has been considered the proper accompaniment for this dish. Boiled turnips, with or without butter, cream and pepper, are excellent. When cold, nothing can be better than chow-chow or French mustard as an accompaniment.
To Boil Pickled Pork.—Should the pork be very salt, let it remain in water about 2 hours before it is dressed. Put it into a saucepan with sufficient cold water to cover it, let it gradually come to a boil and then gently simmer until tender. Allow ample time for it to cook, as nothing is more disagreeable than underdone pork, and when boiled fast the meat becomes hard. This is sometimes served with boiled poultry and roast veal, instead of bacon. When tender, and not over salt, it will be found equally good. A piece of pickled pork weighing 2 lbs., 1 1-2 hours to boil. Seasonable at any time.
Baking Pork.—Rub over its surface some melted butter, strew it with bread crumbs and bake it in a very hot oven until of a brown golden yellow color. • You can season it with salt and pepper. It is better to roast it rather too much than too little. Roast leg of pork 3 hours, or,until tender.
To Roast a Leg of Pork.—Cut the skins in squares, season with salt and pepper and baste with salt and water while baking.