Oils for the hair may be made by
simply stirring in any of the essential
oils into olive oil, oil of ben, oil of al-
monds, castor oil, &c. The pink and
red colours are produced by boding the
oils and pouring them upon alkanet
root. But it deteriorates the oils. Col-
oured hair oils should be avoided.
POMATUM, Elder Flower. —
Elder flower oil, 4 ozs. ; fine mutton
suet, or beef marrow, 2 ozs. ; best lard,
2 ozs. Melt the suet and lard together,
with as little heat as possible ; then add
the elder oil, and beat up the mixture
till nearly cold. Any other perfume
may be added before the pomatum
hardens. A little eau-de-cologne makes
it veiy agreeable, when intimately
mixed.
POOR MAN'S SAUCE.
Take 5 or 6 shalots; hash them fine
with a little parsley; put them into a
stewpan with a little gravy and a spoon-
ful of good vinegar, a little salt and
cayenne✪ Poor Man's Sauce ; sfrnmer till enough, and serve.
POPLAR BARK, Infusion of.
— Take a handful of the bark of the
stinking poplar, pounded, put into a
quart jug, and fill it with boiling water.
This will relieve a relax, headache,
feintness, bile, and other complaints
caused by indigestion, also for affections
of the kidneys, and for consumption.
PORK, to Choose. — Pinch the
lean, and if young, it will break. If the
rind is tough, thick, and cannot easily
be impressed by the finger, it is old. A
tbin rind is a' merit in all pork. When
fresh, the flesh will be smooth and cool ;
if clammy, it is tainted. What is called
measley pork is very unwholesome ; and
may be known by the fet being full of
kernels, which in good pork is never the
POR
3*5
POR
case. Pork fed at still-houses does not
answer for curing any way, the fat
being spongy. Dairy-fed pork is the
best.
PORK, to Barbacue a Leg of.
— Put down the leg to a good fire ; into
the dripping pan, put two bottles of
port wine ; baste the pork with it all the
time of roasting. When enough, take
up what is left in the.pan ; put to it two
anchovies, the yolks of three eggs,
boiled hard, and pounded fine, with a
% lb. of butter, and half a lemon, a
bunch of sweet herbs, a tea-spoonful of
lemon pickle, a spoonful of ketchup, and
one of tarragon vinegar✪ Barbacue a Leg of Pork; boil them a
few minutes ; then draw the pork, and
cut the skin down from the bottom of
the shank in rows an inch broad ; raise
every other row, and roll it to the shank ;
strain the sauce, and pour it boiling
hot.
PORK, Chine of. — Salt three
days before cooking. Wash it well;
score the skin, and roast with sage and
onions finely shred. Serve with apple
sauce. — The chine is often sent to the
table boiled.
PORK, to Collar. — Bone a breast
or spring of pork ; season it with plenty
of thyme✪ Pork to Collar, parsley, and sage; roll it
hard ; put in a cloth, tie both ends, and
boil it; then press it; when cold, take
it out of the cloth, and keep it in its
own liquor.
PORK, as Lamb. — Rill a young
pig of four or five months old ; cut up
the fore-quarter for roasting as you do
lamb, and truss the shank close. The
other parts will make delicate pickled
pork ; or steaks, pies, &c.
Consult me
1902Page 394 · 4 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Oils for the hair may be made by simply stirring in any of the essential oils into olive oil, oil of ben, oil of almonds, castor oil, &c. The pink and red colours are produced by boding the oils and pouring them upon alkenet root. But it deteriorates the oils. Coloured hair oils should be avoided.
POMATUM, Elder Flower. — Elder flower oil, 4 ozs. ; fine mutton suet, or beef marrow, 2 ozs. ; best lard, 2 ozs. Melt the suet and lard together, with as little heat as possible ; then add the elder oil, and beat up the mixture till nearly cold. Any other perfume may be added before the pomatum hardens. A little eau-de-cologne makes it veiy agreeable, when intimately mixed.
POOR MAN'S SAUCE. — Take 5 or 6 shalots; hash them fine with a little parsley; put them into a stewpan with a little gravy and a spoonful of good vinegar, a little salt and cayenne ; simmer till enough, and serve.
POPLAR BARK, Infusion of. — Take a handful of the bark of the stinking poplar, pounded, put into a quart jug, and fill it with boiling water. This will relieve a relax, headache, feintness, bile, and other complaints caused by indigestion, also for affections of the kidneys, and for consumption.
PORK, to Choose. — Pinch the lean, and if young, it will break. If the rind is tough, thick, and cannot easily be impressed by the finger, it is old. A thin rind is a' merit in all pork. When
fresh, the flesh will be smooth and cool ; if clammy, it is tainted. What is called measley pork is very unwholesome ; and may be known by the fet being full of kernels, which in good pork is never the
POR
3*5
POR
case. Pork fed at still-houses does not answer for curing any way, the fat being spongy. Dairy-fed pork is the best.
PORK, to Barbacue a Leg of. — Put down the leg to a good fire ; into the dripping pan, put two bottles of port wine ; baste the pork with it all the time of roasting. When enough, take up what is left in the.pan ; put to it two anchovies, the yolks of three eggs, boiled hard, and pounded fine, with a % lb. of butter, and half a lemon, a bunch of sweet herbs, a tea-spoonful of lemon pickle, a spoonful of ketchup, and one of tarragon vinegar; boil them a few minutes ; then draw the pork, and cut the skin down from the bottom of the shank in rows an inch broad ; raise every other row, and roll it to the shank ; strain the sauce, and pour it boiling hot.
PORK, Chine of. — Salt three days before cooking. Wash it well; score the skin, and roast with sage and onions finely shred. Serve with apple sauce. — The chine is often sent to the table boiled.
PORK, to Collar. — Bone a breast or spring of pork ; season it with plenty of thyme, parsley, and sage; roll it hard ; put in a cloth, tie both ends, and boil it; then press it; when cold, take it out of the cloth, and keep it in its own liquor.
PORK, as Lamb. — Fill a young pig of four or five months old ; cut up the fore-quarter for roasting as you do lamb, and truss the shank close. The other parts will make delicate pickled pork ; or steaks, pies, &c.
Records on this page
Poor Man's SauceCollar of PorkBarbacue a Leg of PorkPork to Collar