The book of plain cooking

The knuckle makes the nicest dish of boiled veal. Well wash, and place in cold water ; boil, then place with it either pickled pork or bacon, and cook very gently until the meat will come away from the bone. Skim off all scum as it arises. Serve with parsley butter, some round the joint and some in a tureen. The liquor in which this joint is boiled makes fine white stock. 93. Roast Loin of Pork Sage and onion stuffing should be served with pork. Raise the crackling gently, and place thereunder the stuffing, or some of it, to give the pork a flavour. The rest may be cooked separately. Rub the crackling with a little salad oil — not much or it will taste — and cook slowly until nearly done. Then cook quickly to crisp the crackling. Apple sauce is served with pork. 94. Roast Leg of Pork Make an incision near the knuckle, and insert some sage and onion stuffing. Rub the crackling of the pork very lightly with good salad oil. Cook very slowly at first, and when nearly cooked, finish quickly to crisp up the crackling. Should you have more stuffing, cook it in a tin or pie dish. If pork be not well cooked it is not wholesome. 95. Boiled Hand of Pork Thoroughly well soak the pork before cooking. Place it in cold water and let it boil. Then add some parsnips and cook very gently. Pease pudding is much liked with this dish. 96. Pease Pudding Thoroughly rinse the peas through a colander, and remove any that float. Place the remainder in a basin of water with a small piece of washing soda, and let them soak all night. Tie them in a cloth loosely, so as to allow for swelling. Place in a saucepan of boiling water, and boil for three or four hours. Put an old saucer or plate in the bottom of the saucepan to prevent the cloth sticking to the bottom. The pudding may either be served whole or mashed with a little pepper and butter. 97. Pork Pudding Get a lean piece of pork, which cut from the bones into well shaped pieces. Put the bones on to stew with an onion or two, and a leaf of sage which has been previously scalded, or a very fine sprinkling of dried sage. Have a well-greased basin ready lined with a light suet crust, into which place the pieces of pork, adding an onion finely chopped, and another very slight sprinkling of sage, pepper, and salt. Strain the liquor from the bones, and pour over ; they put a dusting of flour. Put the top crust on, and cover with a pudding cloth firmly tied down. Then plunge into boiling water, and boil for five or six hours. Do not remove the lid of the saucepan more frequently than you are obliged. Have a kettle of boiling water ready to hand to keep the pudding always covered — this applies to any pudding with a suet crust ; also always dip the pudding cloth into boiling water, and well flour it before putting on. Should you make a larger pudding than you require, serve in the basin wrapped in a serviette, for whatever remains can be heated up so much better by putting the basin in a steamer. 98. Rolled Salt Pork Take a good-sized piece of thin salted pork, and soak it. Tie it firmly with string into a roll, and put it to cook in cold water. Boil, then allow to simmer gently till cooked. Then take it up and let it go cold before removing the string. This makes a nice breakfast or supper dish. 99. Roast Fowls