Cookery

plums preserved in vinegar, apple jelly, etc., can be served with the same to great advantage. The meat should be allowed to produce its own gravy with the addition of a little fat ; this is accomplished by very slow cooking. The leg makes rather a formidable joint unless there be a large party to provide for ; in the case of a small family, the best plan is to have it cut in half, and to use the fillet end for roasting ; the rest may be used in the same way after hanging for a time ; or it may be boiled, or again cut up and made into curry ; those who enjoy this preparation will do well to try it with pork, for there is hardly any meat that lends itself better to this kind of recipe. Only the mixture should be very hot, and plenty of apples should be used. The forelegs, commonly called hands of pork, are generally pickled in salt, and are not very often seen served where daintiness is required ; all the same it is a most useful dish for family dinners, and where pork is not objected to is by no means to be despised. It is not a delicate looking joint, but it can be presented in very acceptable form, and enjoyed accordingly. Greens of some kind are the best accompaniment for this joint, and they should be boiled together, so that the vegetables may be improved in flavour. The meat must be put into cold water, covered, and allowed to boil for three or four hours slowly ; when the meat is nearly tender put in the greens, cover, and keep up the fire very evenly until the latter are quite tender. There is no need to add any salt, and the vegetables are done more quickly than they otherwise would be owing to the fat produced by the meat. Drain the greens, squeeze the water out with the hands, and put them into a smaller saucepan with a little piece of butter or good lard, plenty of pepper, and, if necessary, salt to taste ; meantime dish up the meat, garnish with parsley, and serve very hot. A couple of sprigs of parsley and an onion studded with two or three cloves will improve the flavour if they are put into the water with the meat and removed before the vegetables are added. All kinds of greens, viz., cabbage, brussels sprouts, turnip-tops, broccoli or curly kale, are suitable for this purpose. Winter is the best time for eating pork. The head, either whole or halved, according to requirements, may be cooked in the same way as the hand ; if a nice looking entree is required, it can (after being boiled till tender) be cut up and served with a sauce poulette poured over it ; but the meat must be kept quite hot until the sauce is ready, or it must be reheated, as the case may be, without allowing it to harden. Again, when the head has been cut into pieces, and well freed from bone, these can be dipped in a frying batter and fried a good colour. Pigs’ feet, thoroughly boiled till tender and then boned, can also be served in either of these two ways, and for those who like them make an inexpensive and delicious breakfast dish. Or they can be split lengthwise after boiling, without, however, cutting PORK.