PORK SAUSAGES.— Take 6 ibs. of young pork, free from gristle, or fat ; cut small and beat fine in a mortar. Chop 6 lbs. of beef suet very fine ; pick off the leaves of a handful of sage, and sbred it fine; spread the meat on a clean dresser, and shake the sage over the meat; shred the rind of a lemon very fine, and throw it, with sweet herbs, on the meat; grate two nutmegs, to which put a spoonful of pepper, and a large spoonful of salt✪ Pork Sausages ; throw the suet over, and mix all well together. Put it down close in the pot ; and when you use it, roll it up with as much egg as will make it roll smooth. Another way. — Chop fat and lean pork together; season with sage, pep- per, and salt, and a little allspice. The hog’s entrails having been well soaked, and made very clean, half fill them with the meat, or the meat may be kept in a very small pan, closely covered, and so rolled, and dusted with a very little flour before it is fried. Another way. — Take 3 lbs. of pork, fat and lean, without skin or gris- tle ; chop as fine as possible : season with pepper, salt, sage, rubbed fine, mix well, and put it into the skins or entrails well cleaned, or make into balls, Mix a little bread with the meat, if agreeable. PORK, Spring or Forehand of. — Cut out the bone ; sprinkle salt, pep- per, sage dried, over the inside; but first warm a little butter to baste it, and then flour it ; roll the pork tight, and tie it; then roast by a hanging-jack. About two hours will do it. PORK STEAKS. — Cu{ them from a loin or neck, and of/middling thickness; pepper✪ Pork, Spring or Forehand of and broil them, tinn- ing them often ; when nearly done, put on salt, rub a bit of butter over, and serve the moment they are taken off the fire, a few at a time. PORRIDGE . — See Oatmeal Porridge, page 277. ^ PORTER, Cheap and Good. — Linseed, 1 oz. ; the same of Spanish juice and ginger; hops, 1% oz. ; malt, 1 lb. ; liquorice, yt ox. ; sugar and treacle, each, lbs. Boil with 4% gallons of water down to 3^ gallons ; also add a little pearl or Iceland moss. When cool, stir yeast into it, and let It ferment. PORTER PLASTER, for Bruises. — This simple remedy is nothing more than 2 quarts of porter✪ Porter Plaster, for Bruises simmered, till it is reduced to a salve. PORT WINE. — British grape wine, or good cider, 4 gallons; recent juice of red elder berries, 1 gallon; brandy, 2 quarts ; logwood, 4 ozs. ; rhatany root, bruised, % lb. F✪ Port Wineirst in- fuse the logwood and rhatany root in the brandy, and a gallon of the grape wine or cider, for a week; then strain off the liquor, and mix it with the other ingredients. Keep it in a cask well bunged for a month ; then bottle it. PORT WINE, to Detect Adulteration in. — It is often adul- terated with alum to make it astringent. Mix the suspected wine with lime water ; to stand a day ; if the wine be genuine, a number of crystals will be deposited at the bottom of the vessel. If alum be in the wine, there will be no crystals, but a slimy and muddy precipitate. Or, drop some solution of subcarbonate of potass into the wine ; if alum be pre- sent, there will be a violet-coloured pre- cipitate, or cloudiness, which will vanish, if a few drops of caustic potash, or of muriatic acid be added to the mixture. PORTUGAL ONIONS, to Pickle. — Slice tjiem in strong salt and water for 24 hours; drain; put into a jar, and pour upon them vinegar spiced and boiled. Put a small piece of alum in the jar✪ Portugal Onions, to Pickle.

AI-modernized reading of the original text

PORK SAUSAGES.— Take 6 ibs. of young pork, free from gristle, or fat ; cut small and beat fine in a mortar. Chop 6 lbs. of beef suet very fine ; pick off the leaves of a handful of sage, and shred it fine; spread the meat on a clean dresser, and shake the sage over the meat; shred the rind of a lemon very fine, and throw it, with sweet herbs, on the meat; grate two nutmegs, to which put a spoonful of pepper, and a large spoonful of salt ; throw the suet over, and mix all well together. Put it down close in the pot ; and when you use it, roll it up with as much egg as will make it roll smooth. Another way. — Chop fat and lean pork together; season with sage, pepper, and salt, and a little allspice. The hog’s entrails having been well soaked, and made very clean, half fill them with the meat, or the meat may be kept in a very small pan, closely covered, and so rolled, and dusted with a very little flour before it is fried. Another way. — Take 3 lbs. of pork, fat and lean, without skin or gristle ; chop as fine as possible : season with pepper, salt, sage, rubbed fine, mix well, and put it into the skins or entrails well cleaned, or make into balls, Mix a little bread with the meat, if agreeable. PORK, Spring or Forehand of. — Cut out the bone ; sprinkle salt, pepper, sage dried, over the inside; but first warm a little butter to baste it, and then flour it ; roll the pork tight, and tie it; then roast by a hanging-jack. About two hours will do it. PORK STEAKS. — Cut them from a loin or neck, and of middling thickness; pepper and broil them, turning them often ; when nearly done, put on salt, rub a bit of butter over, and serve the moment they are taken off the fire, a few at a time. PORRIDGE . — See Oatmeal Porridge, page 277. ^ PORTER, Cheap and Good. — Linseed, 1 oz. ; the same of Spanish juice and ginger; hops, 1% oz. ; malt, 1 lb. ; liquorice, yt ox. ; sugar and treacle, each, lbs. Boil with 4% gallons of water down to 3^ gallons ; also add a little pearl or Iceland moss. When cool, stir yeast into it, and let It ferment. PORTER PLASTER, for Bruises. — This simple remedy is nothing more than 2 quarts of porter simmered, till it is reduced to a salve. PORT WINE. — British grape wine, or good cider, 4 gallons; recent juice of red elder berries, 1 gallon; brandy, 2 quarts ; logwood, 4 ozs. ; rhatany root, bruised, % lb. First infuse the logwood and rhatany root in the brandy, and a gallon of the grape wine or cider, for a week; then strain off the liquor, and mix it with the other ingredients. Keep it in a cask well bunged for a month ; then bottle it. PORT WINE, to Detect Adulteration in. — It is often adulterated with alum to make it astringent. Mix the suspected wine with lime water ; to stand a day ; if the wine be genuine, a number of crystals will be deposited at the bottom of the vessel. If alum be in the wine, there will be no crystals, but a slimy and muddy precipitate. Or, drop some solution of subcarbonate of potass into the wine ; if alum be present, there will be a violet-coloured precipitate, or cloudiness, which will vanish, if a few drops of caustic potash, or of muriatic acid be added to the mixture. PORTUGAL ONIONS, to Pickle. — Slice tjiem in strong salt and water for 24 hours; drain; put into a jar, and pour upon them vinegar spiced and boiled. Put a small piece of alum in the jar.

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