PORK CUTLETS

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast loin of pork, 1 oz. of butter, 2 onions, 1 dessertspoonful of flour, ½ pint of gravy, pepper and salt to taste, 1 teaspoonful of vinegar and mustard. _Mode._—Cut the pork into nice-sized cutlets, trim off most of the fat, and chop the onions. Put the butter into a stewpan, lay in the cutlets and chopped onions, and fry a light brown; then add the remaining ingredients, simmer gently for 5 or 7 minutes, and serve. _Time._—5 to 7 minutes. _Average cost_, exclusive of the meat, 4_d._ _Seasonable_ from October to March.

PORK, Roast Griskin of.

_Ingredients._—Pork; a little powdered sage. _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., 1½ hour. _Average cost_, 7_d._ 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 1½ hour for one weighing about 6 lbs.

PORK, Hashed.

_Ingredients._—The remains of cold roast pork, 2 onions, 1 teaspoonful of flour, 2 blades of pounded mace, 2 cloves, 1 tablespoonful of vinegar, ½ pint of gravy, pepper and salt to taste. _Mode._—Chop the onions and fry them of a nice brown; cut the pork into thin slices, season them with pepper and salt, and add these to the remaining ingredients. Stew gently for about ½ hour, and serve garnished with sippets of toasted bread. _Time._—½ hour. _Average cost_, exclusive of the meat, 3_d._ _Seasonable_ from October to March.

PORK, Boiled Leg of.

_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 scum 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. 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_, 9_d._ 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.

PORK, Roast Leg of.

_Ingredients._—Leg of pork, a little, oil, sage and onion stuffing. _Mode._—Choose a small leg of pork, and score the skin across in narrow strips, about ¼ inch apart. Cut a slit in the knuckle, loosen the skin, and fill it with a sage-and-onion stuffing. Brush the joint over with a little salad-oil (this makes the crackling crisper, and a better colour), and put it down to a bright, clear fire, not too near, as that would cause the skin to blister. Baste it well, and serve with a little gravy made in the dripping-pan, and do not omit to send to table with it a tureen of well-made apple sauce. _Time._—A leg of pork weighing 8 lbs., about 3 hours. _Average cost_, 9_d._ per lb. _Sufficient_ for 6 or 7 persons. _Seasonable_ from September to March.

PORK, Leg of, to Carve.

This joint, which is such a favourite one with many people, is easy to carve. The knife should be carried sharply down to the bone, clean through the crackling, in the direction of the line 1 to 2. Sage and onion and apple sauce are usually sent to table with this dish,—sometimes the leg of pork is stuffed,—and the guests should be asked if they will have either or both. A frequent plan, and we think a good one, is now pursued, of sending sage and onion to table separately from the joint, as it is not everybody to whom the flavour of this stuffing is agreeable.

_Note._—The other dishes of pork do not call for any special remarks as to their carving or helping.

PORK, Roast Loin of.

_Ingredients._—Pork; a little salt. _Mode._—Score the skin in strips rather more than ¼ inch apart, and place the joint at a good distance from the fire, on account of the crackling, which would harden before the meat would be heated through, were it placed too near. If very lean, it should be rubbed over with a little salad oil, and kept well basted all the time it is at the fire. Pork should be very thoroughly cooked, but not dry; and be careful never to send it to table the least underdone, as nothing is more unwholesome and disagreeable than under-dressed white meats. Serve with apple sauce and a little gravy made in the dripping-pan. A stuffing of sage and onion may be made separately, and baked in a flat dish: this method is better than putting it in the meat, as many persons have so great an objection to the flavour. _Time._—A loin of pork weighing 5 lbs., about 2 hours: allow more time should it be very fat. _Average cost_, 9_d._ per lb. _Sufficient_ for 5 or 6 persons. _Seasonable_ from September to March.

PORK, to Pickle.

_Ingredients._—¼ lb. of saltpetre; salt. _Mode._—As pork does not keep long without being salted, cut it into pieces of a suitable size as soon as the pig is cold. Rub the pieces of pork well with salt, and put them into a pan with a sprinkling of it between each piece: as it melts on the top, strew on more. Lay a coarse cloth over the pan, a board over that, and a weight on the board, to keep the pork down in the brine. If excluded from the air, it will continue good for nearly 2 years. _Average cost_, 10_d._ per lb. for the prime parts. _Seasonable._—The best time for pickling meat is late in the autumn.

PORK, Pickled, to Boil.

_Ingredients._—Pork; water. _Mode._—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, then gently simmer until quite 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. _Time._—A piece of pickled pork weighing 2 lbs., 1¼ hour; 4 lbs., rather more than 2 hours. _Average cost_, 10_d._ per lb. for the primest parts. _Seasonable_ at any time.

PORK PIES (Warwickshire Recipe).

_Ingredients._—For the crust, 5 lbs. of lard to 14 lbs. of flour; milk, and water. For filling the pies, to every 3 lbs. of meat allow 1 oz. of salt, 2¼ oz. of pepper, a small quantity of cayenne, 1 pint of water. _Mode._—Rub into the flour a portion of the lard; the remainder put with sufficient milk and water to mix the crust, and boil this gently for ¼ hour. Pour it boiling on the flour, and knead and beat it till perfectly smooth. Now raise the crust in either a round or oval form, cut up the pork into pieces the size of a nut, season it in the above proportion, and press it compactly into the pie, in alternate layers of fat and lean, and pour in a small quantity of water; lay on the lid, cut the edges smoothly round, and pinch them together. Bake in a brick oven, which should be slow, as the meat is very solid. Very frequently, an inexperienced cook finds much difficulty in raising the crust. She should bear in mind that it must not be allowed to get cold, or it will fall immediately: to prevent this, the operation should be performed as near the fire as possible. As considerable dexterity and expertness are necessary to raise the crust with the hand only, a glass bottle or small jar may be placed in the middle of the paste, and the crust moulded on this; but be particular that it is kept warm the whole time. _Sufficient._—The proportions for 1 pie are 1 lb. of flour and 3 lbs. of meat. _Seasonable_ from September to March.

PORK PIES, Little Raised.

_Ingredients._—2 lbs. of flour, ½ lb. of butter, ½ lb. of mutton suet, salt and white pepper to taste, 4 lbs. of the neck of pork, 1 dessertspoonful of powdered sage. _Mode._—Well dry the flour, mince the suet, and put these with the butter into a saucepan, to be made hot, and add a little salt. When melted, mix it up into a stiff paste, and put it before the fire with a cloth over it until ready to make up; chop the pork into small pieces, season it with white pepper, salt, and powdered sage; divide the paste into rather small pieces, raise it in a round or oval form, fill with the meat, and bake in a brick oven. These pies will require a fiercer oven than those in the preceding recipe, as they are made so much smaller, and consequently do not require so soaking a heat. _Time._—If made small, about 1½ hour. _Seasonable_ from September to March.