Part 94 (2/2)

_Mode_.--Put the lean fry at the bottom of a pie-dish, sprinkle over it some minced sage and onion, and a seasoning of pepper and salt; slice the potatoes; put a layer of these on the seasoning, then the fat fry, then more seasoning, and a layer of potatoes at the top. Fill the dish with boiling water, and bake for 2 hours, or rather longer.

_Time_.--Rather more than 2 hours. _Average cost_, 6d. per lb.

_Sufficient_ for 3 or 4 persons.

_Seasonable_ from October to March.

TO MELT LARD.

825. Melt the inner fat of the pig, by putting it in a stone jar, and placing this in a saucepan of boiling water, previously stripping off the skin. Let it simmer gently over a bright fire, and as it melts, pour it carefully from the sediment. Put it into small jars or bladders for use, and keep it in a cool place. The flead or inside fat of the pig, before it is melted, makes exceedingly light crust, and is particularly wholesome. It may be preserved a length of time by salting it well, and occasionally changing the brine. When wanted for use, wash and wipe it, and it will answer for making into paste as well as fresh lard.

_Average cost_, 10d. per lb.

BOILED LEG OF PORK.

826. INGREDIENTS.--Leg of pork; salt.

_Mode_.--For boiling, choose a small, compact, well-filled leg, and rub it well with salt; let it remain in pickle for a week or ten days, turning and rubbing it every day. An hour before dressing it, put it into cold water for an hour, which improves the colour. If the pork is purchased ready salted, ascertain how long the meat has been in pickle, and soak it accordingly. Put it into a boiling-pot, with sufficient cold water to cover it; let it gradually come to a boil, and remove the sc.u.m as it rises. Simmer it very gently until tender, and do not allow it to boil fast, or the knuckle will fall to pieces before the middle of the leg is done. Carrots, turnips, or parsnips may be boiled with the pork, some of which should be laid round the dish as a garnish, and a well-made pease-pudding is an indispensable accompaniment.

_Time_.--A leg of pork weighing 8 lbs., 3 hours after the water boils, and to be simmered very gently.

_Average cost_, 9d. per lb.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ from September to March.

_Note_.--The liquor in which a leg of pork has been boiled, makes excellent pea-soup.

ANTIQUITY OF THE HOG.--The hog has survived changes which have swept mult.i.tudes of pachydermatous animals from the surface of our earth. It still presents the same characteristics, both physical and moral, which the earliest writers, whether sacred or profane, have faithfully delineated. Although the domestic has been more or less modified by long culture, yet the wild species remains unaltered, insomuch that the fossil relics may be identified with the bones of their existing descendants.

ROAST GRISKIN OF PORK.

827. INGREDIENTS.--Pork; a little powdered sage.

[Ill.u.s.tration: SPARE-RIB OF PORK.]

[Ill.u.s.tration: GRISKIN OF PORK.]

_Mode_.--As this joint frequently comes to table hard and dry, particular care should be taken that it is well basted. Put it down to a bright fire, and flour it. About 10 minutes before taking it up, sprinkle over some powdered sage; make a little gravy in the dripping-pan, strain it over the meat, and serve with a tureen of apple sauce. This joint will be done in far less time than when the skin is left on, consequently, should have the greatest attention that it be not dried up.

_Time_.--Griskin of pork weighing 6 lbs., 1-1/2 hour.

_Average cost_, 7d. per lb. _Sufficient_ for 5 or 6 persons.

_Seasonable_ from September to March.

_Note_.--A spare-rib of pork is roasted in the same manner as above, and would take 1-1/2 hour for one weighing about 6 lbs.

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