Pork, Bladebone of, — The bladebone
of pork with very little meat upon it is occa-
sionally cut from a fully-grown bacon hog. It
is best broiled over a quick fire until the meat
is done through. A minute before it is taken
from the fire a little pepper and salt should be
sprinkled over it. Serve on a hot dish with
a tea-spoonful of mustard mixed with a piece of
butter the size of an egg laid upon the meat.
Time to broil, ten to fifteen minutes. Pro-
bable cost, 8d. to 9d. per pound.
Pork Brawn. — Take a small pig's head
with the tongue, and two pig's feet. Clean
and wash them, sprinkle two table-spoonfuls of
salt over them, and let them drain until the
following day. Dry them with a soft cloth,
and rub into them a powder made of six ounces
of common salt, six ounces of moist sugar,
three-quarters of an ounce of saltjjetre, and
three-quarters of an ounce of black pepper.
Dry the powder well, and rub it into every
part of the head, tongue, ears, and feet: turn
them over and rub them again every day
for ten days. Wash the pickle from them, cut
off the ears, and boil them with the feet in a
separate saucepan with as much cold water as
will cover them. They will require to be boiled
one hour and a half before the head, and
afterwards may be put with it. Put the head
and tongue into a stewpan, cover -wath cold
water, and let them boil gently until the bones
will leave the meat. Take them up, drain
them, cut the meat into small pieces, first re-
moving the bones from the head, feet, and ears,
and the skin from the tongue ; do this as
quickly as possible. Season the mince with a
tea-spoonful of white pepper, three salt-spoon-
fuls of powdered mace, one salt-spoonful of
grated nutmeg, and one salt-spoonful of
cayenne✪ Pork Brawn. Stir all well together, press the meat
while still warm into a brawn tin, and lay a
heavy weight on the lid. Put it in a cool place
until the following day, dip the mould in
boihng watei-, turn the brawn out, and serve on
POR
602 )
POR
u neatly-folded napkin. Vinegar and mustard
should be served with pork brawn. Time to
boil the head, four or iive hours ; the feet and
ears, six hours and a half. Probable cost of
head, 5d. to 6^d. per pound. Sufficient for a
good-sized breakfast or luncheon dish.
Pork, Breast of, with Rice.— Wash
one pound of best rice, and boil it in a quart of
water for five minutes. Drain it, and put it
aside. Cut a pound of the breast of pork, fat
and lean together, into dice. Fry these in two
ounces of butter till they are lightly browned,
then add the rice, thi-ee pints of stock or water,
and a little pepper and salt if required. Sim-
mer all gently for half an hour, and stir the
mixture occasionally to keep the rice from
burning to the bottom of the saucepan. Serve
all together on a hot dish-ndth a pound of fried
sausages✪ Pork, Breast of, with Rice laid round it. Time, three-quarters of
an hour. Probable cost, Is. 6d., exclusive of
the sausages.
Page 1274 · 2 recipe records on this page
Presented as published in 1892. 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, Bladebone of, — The bladebone of pork with very little meat upon it is occasionally cut from a fully-grown bacon hog. It is best broiled over a quick fire until the meat is done through. A minute before it is taken from the fire a little pepper and salt should be sprinkled over it. Serve on a hot dish with a tea-spoonful of mustard mixed with a piece of butter the size of an egg laid upon the meat. Time to broil, ten to fifteen minutes. Probable cost, 8d. to 9d. per pound.
Pork Brawn. — Take a small pig's head with the tongue, and two pig's feet. Clean and wash them, sprinkle two table-spoonfuls of salt over them, and let them drain until the following day. Dry them with a soft cloth, and rub into them a powder made of six ounces of common salt, six ounces of moist sugar, three-quarters of an ounce of saltpetre, and three-quarters of an ounce of black pepper. Dry the powder well, and rub it into every part of the head, tongue, ears, and feet: turn them over and rub them again every day for ten days. Wash the pickle from them, cut off the ears, and boil them with the feet in a separate saucepan with as much cold water as will cover them. They will require to be boiled one hour and a half before the head, and afterwards may be put with it. Put the head and tongue into a stewpan, cover with cold water, and let them boil gently until the bones will leave the meat. Take them up, drain them, cut the meat into small pieces, first removing the bones from the head, feet, and ears, and the skin from the tongue ; do this as quickly as possible. Season the mince with a tea-spoonful of white pepper, three salt-spoonfuls of powdered mace, one salt-spoonful of grated nutmeg, and one salt-spoonful of cayenne. Stir all well together, press the meat while still warm into a brawn tin, and lay a heavy weight on the lid. Put it in a cool place until the following day, dip the mould in boiling watei-, turn the brawn out, and serve on
POR
602 )
POR
u neatly-folded napkin. Vinegar and mustard should be served with pork brawn. Time to boil the head, four or iive hours ; the feet and ears, six hours and a half. Probable cost of head, 5d. to 6^d. per pound. Sufficient for a good-sized breakfast or luncheon dish. Pork, Breast of, with Rice.— Wash
one pound of best rice, and boil it in a quart of water for five minutes. Drain it, and put it aside. Cut a pound of the breast of pork, fat and lean together, into dice. Fry these in two ounces of butter till they are lightly browned, then add the rice, three pints of stock or water, and a little pepper and salt if required. Simmer all gently for half an hour, and stir the mixture occasionally to keep the rice from burning to the bottom of the saucepan. Serve all together on a hot dish with a pound of fried sausages laid round it. Time, three-quarters of an hour. Probable cost, Is. 6d., exclusive of the sausages.
Records on this page
Pork BrawnPork, Breast of, with Rice