Cassell's dictionary of cookery

parsley sauce. A bacon pig is cut up differently. The chine is in some parts cut from the centre of the pig the whole length from the tail to the neck. In other parts the meat which is taken from the upper part of the spine, between the shoulders, is called the chine, and the hind loin the griskin. The chine may be salted and boiled, or roasted. It is highly esteemed. The hind leg is salted and cured, and called ham; the fore leg is generally left with the side, and salted for bacon. The spare rib is sometimes cut out, oftener it is left with the bacon. Sometimes the meat for bacon is cut off from the shoulder-blade and bones, and the latter, with very little meat on them, are divided into chines, spare-ribs, and griskins. The inner fat is melted down for lard. In pickling pork great care must be taken that every part is basted regularly and turned about the brine. If any portion is long exposed to the air it may be spoiled. Pork (a la mode) . — Large pork, such as portions of the shoulder, loin, or spare rib, of large bacon hogs, may be cooked as follows : — Rub the joint with pepper and salt, and put it into a large saucepan which has a closely-fitting lid. Add two or three onions and carrots, with half a dozen sticks of celery, four sage-leaves, a bunch of parsley, a small sprig of marjoram and thyme, and as much stock or water as will cover the whole. Let the liquid boil, skim carefully, then draw it to the side of the fire, and let it simmer gently for three or four hours, according to the size of the joint. When the pork is done enough, lift it out, put the vegetables round it, strain and thicken a portion of the gravy, and pour it boiling hot over the pork. When the pork is removed from the table, trim it neatly, place it on a clean dish, strain and thicken the rest of the gravy, and pour it over the meat. It wiU be ready for serving when cold. Time to boil the pork, twenty-two minutes per pound from the time the water boils. Probable cost, lOd. per pound. Pork and Apple Pie.— Cut the pork in thin slices, and season these with pepper, salt, and grated nutmeg. Fill a pie-dish with alternate layers of these, and of apples which have been pared, cored, and sliced. Add a little sugar for sweetening, and as much white wine as will moisten the contents of the dish, and place two or three good-sized lumps of butter upon the top. Cover the whole with a good crust, and bake in a hot oven. Time to bake a moderate-sized pie, one hour and a half. Pork, Belly of.— The belly of pork is. generally either pickled and boiled, or salted and cured for bacon, and it may be dressed as follows : — Take the belly of a porker, either fresh or salted, lay it, skin downwards, flat on the table, and sprinkle over the inside a savoury powder made of two table-spoonfuls of finelygrated bread-crumbs, two table- spoonfuls of powdered sage, a tea-spoonful of salt, a teaspoonful of pepper, and two finely-minoed shallots. Roll the meat tightly round, bind it with tape, and either bake it or roast it. It may be served hot with brown gravy, or allowed to grow cold, and then be pressed. Time to roast or bake, twenty minutes per pound. Probable cost, 9d. to lOd. per pound. Pork, Belly of, Rolled and Boiled.