PORK, Leg of, to Boil. — Salt it eight or tea days ; when it is to be dressed, weigh it ; let it lie half an hour in cold water to make it white ; allow a •quarter of an hour for every pound, and half an hour over, from the time it boils up: skim it frequently. Allow water enough. Save some of it to make peas- soup. Some boil it in a cloth, floured✪ Pork, Leg of, to Boil, which gives a very delicate look. It should be small and of a fine grain. 1 Serve peas pudding and turnips with PORK, Leg of, commonly called Mock Goose. — Parboil it, take oflf the skin, and then put it down to roast; baste it with butter, and make a savoury powder of finely-minced, or dried and powdered sage, pepper, salt, and some bread crumbs, rubbed together through a colander; add to this a little finely- minced onion ; sprinkle with this when it is almost roasted ; put half a pint of made gravy✪ Pork, Leg of, commonly called Mock Goose into the dish, and some goose stuffing under the knuckle skin ; or garnish the dish with balls of it fried or broiled. PORK, Loin of. — Score it, and joint it, that the chops may separate easily; and then roast it as a loin of mutton. Or, put it into sufficient water to cover it; simmer till almost enough; then peel off the skin, and coat it with yolk of egg and bread crumbs, and roast for 15 or 20 minutes✪ Pork, Loin of, till it is enough done. PORK, to Pickle. — Cut the pork in such pieces as will lie in the pickling tub ; rub each piece over with saltpetre ; then take one part bay salt, and two parts common salt, and rub each piece well; lay them close in the tub, and throw salt over them. Some use a little sal prunella and a little sugar✪ Pork, to Pickle. PORK PIE, to Eat Cold. Raise a common boiled crust into either a round or oval form, which you choose, have ready the trimmings and small bits of pork cut off a sweet bone, when the hog is killed ; beat it with a rolling pin, season with pepper and salt✪ Pork Pie, to Eat Cold, and keep the fat and lean separate, put it in layers quite close to the top, lay on the lid, cut the edge smooth, round, and pinch it ; bake in a slow soaking oven, as the meat is very solid. Observe, put no bone or water in the pork pie ; the outside pieces will be hard if they are not cut small and pressed close. PORK, to Roast a Leg of. — Choose a small leg of fine young pork ; cut a slit in the knuckle with a sharp knife ; and fill the space with sage and onion chopped, and a little pepper and salt✪ Pork, to Roast a Leg of. When half done, score the skin in slices, but don’t cut deeper than the outer rind. Apple sauce and potatoes should be served to eat with it. PORK, Rolled Neck of. — Bone it ; put a forcemeat of chopped sage, a very few crumbs of bread, salt, pepper, FOR 316 BOS and two or three berries of allspice✪ Pork, Rolled Neck of over the inside ; then roll the meat as tight as you can, and roast it slowly, and at a good distance at first.

AI-modernized reading of the original text

PORK, Leg of, to Boil. — Salt it eight or ten days ; when it is to be dressed, weigh it ; let it lie half an hour in cold water to make it white ; allow a •quarter of an hour for every pound, and half an hour over, from the time it boils up: skim it frequently. Allow water enough. Save some of it to make peassoup. Some boil it in a cloth, floured, which gives a very delicate look. It should be small and of a fine grain. 1 Serve peas pudding and turnips with PORK, Leg of, commonly called Mock Goose. — Parboil it, take oflf the skin, and then put it down to roast; baste it with butter, and make a savoury powder of finely-minced, or dried and powdered sage, pepper, salt, and some bread crumbs, rubbed together through a colander; add to this a little finelyminced onion ; sprinkle with this when it is almost roasted ; put half a pint of made gravy into the dish, and some goose stuffing under the knuckle skin ; or garnish the dish with balls of it fried or broiled. PORK, Loin of. — Score it, and joint it, that the chops may separate easily; and then roast it as a loin of mutton. Or, put it into sufficient water to cover it; simmer till almost enough; then peel off the skin, and coat it with yolk of egg and bread crumbs, and roast for 15 or 20 minutes, till it is enough done. PORK, to Pickle. — Cut the pork in such pieces as will lie in the pickling tub ; rub each piece over with saltpetre ; then take one part bay salt, and two parts common salt, and rub each piece well; lay them close in the tub, and throw salt over them. Some use a little sal prunella and a little sugar. PORK PIE, to Eat Cold. Raise a common boiled crust into either a round or oval form, which you choose, have ready the trimmings and small bits of pork cut off a sweet bone, when the hog is killed ; beat it with a rolling pin, season with pepper and salt, and keep the fat and lean separate, put it in layers quite close to the top, lay on the lid, cut the edge smooth, round, and pinch it ; bake in a slow soaking oven, as the meat is very solid. Observe, put no bone or water in the pork pie ; the outside pieces will be hard if they are not cut small and pressed close. PORK, to Roast a Leg of. — Choose a small leg of fine young pork ; cut a slit in the knuckle with a sharp knife ; and fill the space with sage and onion chopped, and a little pepper and salt. When half done, score the skin in slices, but don’t cut deeper than the outer rind. Apple sauce and potatoes should be served to eat with it. PORK, Rolled Neck of. — Bone it ; put a forcemeat of chopped sage, a very few crumbs of bread, salt, pepper, FOR BOS and two or three berries of allspice over the inside ; then roll the meat as tight as you can, and roast it slowly, and at a good distance at first.

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Pork, Leg of, to BoilPork, Leg of, commonly called Mock GoosePork, Loin ofPork, to PicklePork Pie, to Eat ColdPork, to Roast a Leg ofPork, Rolled Neck of

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