PORK (COLLARED). — Take the bones out of a breast of pork ;
season the meat highly with thyme, sage, and parsley ; roll it up, tie in a
cloth, and boil. Press it flat, and let stand till cold ; then remove the cloth,
and keep it in its own liquor.
PORK, Griskin of. — Put it into a saucepan, cover with cold water,
and when it has boiled take it up, butter and flour it, and put it before the
fire to brown ; ten minutes will be sufficient.
PORK (LEG OF), To Boil a. — Lay a fresh leg of pork in salt for
a week or ten days, then soak it in cold water for half an hour ; wipe it
dry, and boil in a floured cloth. For every pound weight allow fifteen
minutes, and half an hour over, from the time it boils. Skim well, and
serve with peas pudding.
PORK (LEG OF), To Roast a. — For this dish the pork should be
young and dairy-fed. Rub the skin with a little fresh butter ; separate the
skin from the fat in the under and fillet end of the leg, and fill the space
with finely chopped sage and onion, with pepper and salt ; hang to the
fire, and when half done score the skin with a sharp knife, not cutting
deeper than the outer rind. Serve with apple sauce.
PORK (LOIN OF), To Roast a. — Score and joint the meat, put
it into a saucepan, cover with water, and simmer till nearly cooked ; then
take it up, remove the skin, coat with egg and bread crumbs✪ Pork (Loin of) To Roast, and hang it
before the fire for a quarter of an hour or till it is done enough.
PORK PIE. — Cut the meat from some loin chops, chop it up fine,
season with pepper and salt, cover with puff paste, and bake. When
sufficiently done, put in some cullis, with the essence of a couple of onions
mixed with a little mustard✪ Pork Pie.
PORK SAUSAGES. — Chop together some fat and lean pork,
without skin or gristle ; season with finely-powdered dried sage, pepper,
and salt ; mix well with a few bread crumbs✪ Pork Sausages, and press into skins.
PORK (SPARE RIB OF), To Roast a. — Hang it before a good
fire, dredge it with flour, and baste with butter. It will take from two
hours and a half to three hours to cook. About twenty minutes before it is
done, sprinkle it with pounded sage and a pinch of salt✪ Pork (Spare Rib of) To Roast.
PORK, To Choose. — The lean of young pork will break when
pinched ; the rind of old pork is thick and tough. The flesh of fresh pork is
smooth, firm, and of a clear colour, and the fat set ; when stale it looks
clammy and flabby. If the fat is full of kernels the pork should not be
eaten, for it is unwholesome.
PORK, To Pickle. — Rub the pieces all over with saltpetre, let
them drain for a day, then rub them with brine consisting of one pound of
salt, half a pound of coarse sugar, and two ounces of saltpetre ; put them in
a tub, cover with common salt, and lay a weight upon them to keep them
down and to exclude the air. When required for cooking, scrape off the
salt, and soak the meat for half an hour in clear water ; put into a
saucepan of cold water, and boil till the rind is tender.
PORRIDGE (OATMEAL). — Put four large spoonfuls of coarse
oatmeal into a basin, and gradually wet it with milk till it has taken up
a quart, stir it briskly into a quart of boiling water, add a little salt, and
boil till it becomes thick. Keep stirring all the while it is boiling, or it
will become lumpy. ✪ Porridge (Oatmeal)
Page 176 · 5 recipe records on this page
Presented as published in 1891. 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
PORK (COLLARED). — Take the bones out of a breast of pork ; season the meat highly with thyme, sage, and parsley ; roll it up, tie in a cloth, and boil. Press it flat, and let stand till cold ; then remove the cloth, and keep it in its own liquor.
PORK, Griskin of. — Put it into a saucepan, cover with cold water, and when it has boiled take it up, butter and flour it, and put it before the fire to brown ; ten minutes will be sufficient.
PORK (LEG OF), To Boil a. — Lay a fresh leg of pork in salt for a week or ten days, then soak it in cold water for half an hour ; wipe it dry, and boil in a floured cloth. For every pound weight allow fifteen minutes, and half an hour over, from the time it boils. Skim well, and serve with peas pudding.
PORK (LEG OF), To Roast a. — For this dish the pork should be young and dairy-fed. Rub the skin with a little fresh butter ; separate the skin from the fat in the under and fillet end of the leg, and fill the space with finely chopped sage and onion, with pepper and salt ; hang to the fire, and when half done score the skin with a sharp knife, not cutting deeper than the outer rind. Serve with apple sauce.
PORK (LOIN OF), To Roast a. — Score and joint the meat, put it into a saucepan, cover with water, and simmer till nearly cooked ; then take it up, remove the skin, coat with egg and bread crumbs, and hang it before the fire for a quarter of an hour or till it is done enough.
PORK PIE. — Cut the meat from some loin chops, chop it up fine, season with pepper and salt, cover with puff paste, and bake. When sufficiently done, put in some cullis, with the essence of a couple of onions mixed with a little mustard.
PORK SAUSAGES. — Chop together some fat and lean pork, without skin or gristle ; season with finely-powdered dried sage, pepper, and salt ; mix well with a few bread crumbs, and press into skins.
PORK (SPARE RIB OF), To Roast a. — Hang it before a good fire, dredge it with flour, and baste with butter. It will take from two hours and a half to three hours to cook. About twenty minutes before it is done, sprinkle it with pounded sage and a pinch of salt.
PORK, To Choose. — The lean of young pork will break when pinched ; the rind of old pork is thick and tough. The flesh of fresh pork is smooth, firm, and of a clear colour, and the fat set ; when stale it looks clammy and flabby. If the fat is full of kernels the pork should not be eaten, for it is unwholesome.
PORK, To Pickle. — Rub the pieces all over with saltpetre, let them drain for a day, then rub them with brine consisting of one pound of salt, half a pound of coarse sugar, and two ounces of saltpetre ; put them in a tub, cover with common salt, and lay a weight upon them to keep them down and to exclude the air. When required for cooking, scrape off the salt, and soak the meat for half an hour in clear water ; put into a saucepan of cold water, and boil till the rind is tender.
PORRIDGE (OATMEAL). — Put four large spoonfuls of coarse oatmeal into a basin, and gradually wet it with milk till it has taken up a quart, stir it briskly into a quart of boiling water, add a little salt, and boil till it becomes thick. Keep stirring all the while it is boiling, or it will become lumpy.
Records on this page
Pork (Loin of) To RoastPork PiePork SausagesPork (Spare Rib of) To RoastPorridge (Oatmeal)