The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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I06                                 PORK AND BACON.
Spring or Forehand of Pork.—Cut out the bone, sprinkle salt, pepper and dried sage over the inside ; but first warm a little butter to baste it with and then flavor it; roll the pork tight and tie it, then roast it by hanging before the fire. About 2 hours will do it.
To Roast a Collared Neck of Pork.—Let the meat be boned, then strew the inside pretty well with bread crumbs, chopped sage, a very little beaten allspice, some salt and pepper, all mixed together. Roll it up very close, bind it tightly and roast gently 1 1-2 hours or more, according to the thickness. A loin of pork with the fat and kidney taken out and boned, and a spring of pork boned are very nice dressed in the same way.
To Fry Pork Chops.—Parboil them and then flour them with pepper and salt and fry them with chopped onions in lard.
Pork Chops may be fried in the same manner, dipping them, after they are egged, in a mixture of chopped sage, onions and crumbs of bread with pepper and salt.
Pork Cutlets or Chops.—Loin of pork, pepper and salt to taste. Cut the cutlets from a delicate loin of pork, bone and brown them nicely and cut away the greater portion of the fat. Season them with pepper and place the gridiron on the fire; when quite hot lay on the chops and broil them for 1-4 of an hour, turning them 3 or 4 times, and be particular that they are thoroughly done, but not dry. Dish them, sprinkle over a little fine salt and serve plain or with tomato catsup, some piquant sauce, or pickled gherkins, a few of which should be laid around the dish as a garnish. One-quarter of an hour.
Roast Pig.—Stuff with a stuffing of bread crumbs, sifted sage, salt, pepper and nutmeg, and sew it up, lay it on a brisk fire until done thoroughly, then have ready some butter in a dry cloth and rub the pig with it in every part. (The legs must be skewered back or the under part will not crisp.) Dredge as much flour over it as will probably lie, and do not touch it again till ready to serve; then scrape off the flour very carefully with a blunt knife, rub the pig well with the buttered cloth, and take off the head while at the fire; take out* the brains and mix them with the gravy that comes from the pig. Then take it up, and, without draining the spit, cut it down the back and belly and lay it into the dish and chop the sage and bread quickly and as fine as you can, and mix them with a large quantity of fine, melted but­ter that has very little flavor. Put the sauce into the dish after the pig has been split down the back, and garnish with the ears and the two jaws ; take off the upper part of the head down to the neck. Some add to the above stuffing a couple of onions, parboiled, 2 spoonfuls of butter and the yolk of an egg. Apple