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I08 PORK AND BACON. |
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dish when a hasty meal is called for. By a little attention it can be made a nice dish, and for want of it, will be spoiled. The bacon to be fried should be scalded a minute or two in a fryingpan on each side ; then pour off the water before the fat begins to run ; then fry it a moment until it acquires a pale brown ; then remove it on to a fish strainer, break the eggs carefully into separate cups, so that the yolks be not broken, and slide them gently into the pan. When the whole of the white is set, and the under part of a pale brown, takfe each up with a knife, and hold them a moment over the panto drain the fat from them. Some persons turn them all over, but if the eggs are nicely done, the curled edges are rather an improvement than otherwise. Each egg may be laid on a slice of bacon, or laid separately on the fish plate with the bacon around and garnished with paisley.
To Roast a Loin of Pork.—Cut the skin lengthwise and crosswise so as to form small squares and rub it all over with pepper, salt and finely powdered dry sage leaves ; make an incision between the ribs and stuff it with dressing made of bread crumbs, chopped onions, pepper and salt, mixed up with the yolk of i or 2 eggs well beaten. Bake it in a stove or oven, or before the fire on a spit and baste it often with lard. It maybe baked after it is dressed; fat roast is the sweetest.
Collared Pig's Face.—One pig's face and salt. For brine, 1 gallon of water, 1 pound of common salt, 1-2 handful of chopped juniper berries, 6 bruised cloves, 2 bay leaves, a few sprigs of thyme, basil, sage, 1-4 ounce saltpetre. For force meat, 1-2 pound of ham, 1-2 pound of bacon, 1 teaspoonful of mixed spices; pepper to taste; 1-4 lb. of lard, 1 tablespoonful of mixed parsley, 6 young onions ; singe the head carefully, bone it without breaking the skin and rub it well with salt. Make the brine by boiling the above ingredients for 1-4 hour and letting it stand to cool. When cold, pour it over the head and let it steep in this for 10 days, turning and rubbing it often, then wipe, drain and dry it. For the force meat, pound the ham and bacon very finely and mix with them the remaining ingredients, taking care that the whole is thoroughly incorporated. Spread this equally over the head, roll it lightly in cloth and bind it securely with broad tape; put it into a sauce pan with a few meat trimmings and cover it over with stock; let it simmer gently for 4 hours and be particular that it does not stop boiling the whole time. When quite tender take it up, put it between two dishes with a heavy weight on the top, and when cold remove the cloth and tape. It should be sent to the table on a napkin or garnished with a piece of deep white paper with a ruche on the top. Four hours for preparing it. |
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