Domestic and economical cookery recipes

They should be scalded and scraped until all the hairs are removed, and blanched before cooking. Then simmer them gently in stock until they are tender, for about three or four hours. Serve with tomato or any nicely flavoured sauce. They are sometimes fried in batter, and are also very good curried. No. 157. KNUCKLE OF VEAL. Is generally boiled gently in stock until quite tender, and served with either parsley, or maitre-d’hotel sauce. Boiled ham, or bacon should also be sent to table with it. PORK. (Joints of a Pig'.) The young pig is divided into : — 1. Spare rib | 4. Fore loin 2. Hand j 5. Hind loin 3. Belly | 6. Leg N.B. — All pork should be thoroughly cooked, as the pig is subject to many diseases, which are frequently transmitted to man through eating pork under done. No. 158. CHINE OF PORK. Is generally roasted, or baked, and served with apple, gooseberry, Robert, or tomato sauce. Potatoes and any green vegetables may be served with it. No. 159. LEG OF PORK. Roast and serve as directed for chine of pork. Or, it may be boiled and served with peas pudding, carrots, turnips, or parsnips, and potatoes. The carrots and turnips should be cooked with the leg to flavour it, and afterwards served round the dish as a garnish. K 2 No. 160. HAND OF PORK. May be cooked and served as directed for boiled leg. It should be allowed to soak in cold water for two or three hours before it is cooked. No. 161. SPARE RIB OF PORK. Cook and serve as directed for chine of pork. No. 162. LOIN OF PORK. After the skin has been scored, brush it over with a little oiled butter, and salad oil, and it may be either roasted or baked. Serve with potatoes and green vegetables, and apple and tomato sauce. No. 163. PICKLED PORK. Cook and serve as directed for boiled leg of pork. No. 164. GRISK1N OF PORK. Put it into cold water, and when the water boils remove it from the pan, dry it well, and then roast it. By parboiling it before roasting the meat is rendered much more tender. It should be well basted while roasting, to prevent it becoming dry and hard. No. 165. BACON Should be soaked for an hour or more before cooking, put into lukewarm water, and simmered gently until tender. Allow 25 minutes to the lb. When done allow it to cool a little, then remove the skin and cover with raspings, or brown crumbs. No. 166. ROAST SUCKING PIG. Stuff the belly of the pig with sage and onion forcemeat, then truss it like a hare. Brush it over with salad oil, and bake or roast for about two hours, according to the size and age of the pig. Baste very frequently. When done, remove the trussing string, cut the pig down the middle, from head to tail, place back to back upon the dish, with half the head and an ear at each side. Serve bread sauce with currants in it ; apple and tomato : or any good flavoured sauce would be suitable. Instead of sage and onion stuffing, chestnut forcemeat mixed with sausage meat is sometimes used in preference. No. 167. HAM Should be allowed to soak for twelve hours, and longer when possible. Put it on in lukewarm water, with a bunch of herbs, and some people add one pint of old ale to the water. Let it simmer very gently until quite tender, allowing a little over 25 minutes to each lb. of ham. Remove the skin, when done, and cover with raspings, as for boiled bacon.