Cassell's dictionary of cookery

the strained juice of a lemon. Stir them over the fire for a minute or two, then pour over them half a pint of nicely-flavoured stock, and let the sauce simmer gently for twenty minutes. Serve the sauce in a tureen. Time to roast the pork, half an hour per pound. Probable cost, 9|d. to lOid. per pound. Pork, Loin of, with Fried Potatoes. — Roast a piece of the loin or spare rib of pork in the usual way. Baste liberally, and when it is almost done enough, take six or eight large potatoes— French kidney potatoes are best for the purpose, as they do not break whilst cooking so much as the Regents — wash and peel them, dry them well in a napkin, and cut them into slices the eighth of an inch thick. Pour the fat which has dropped from the pork into a small deep saucepan. "WTien it is quite hot, throw the potatoes into it, and move them about occasionally that they may be equally cooked. Drain them from the fat, and serve the pork on a hot dish, the fried potatoes being arranged round it: send brown gravy to table in a tureen. Time, ten minutes to fry the potatoes. Probable cost: pork, 8|d. to lOid. per poimd. Pork, Loin of, with Sauce Robert. — Roast a loin of pork in the usual way, baste liberally, and when done enough serve on a hot dish with a sauce prepared as follows poured round it:— Cut four good-sized onions into small pieces, fry them in two ounces of butter until they are lightly browned. Sprinkle an ounce of flour over them, and stir them about with a "wooden spoon over a gentle fire for two minutes. Add a little salt and pepper, a pint of stock, and a tea-spoonful of Liebig's Extract of Meat, and let the sauce simmer gently for a quarter of an hour, stirring it all the time. Pour it on a hot dish, lay the joint upon it, and serve immediately. Send apple sauce to table in a tureen. A little made mustard may be added to the sauce, if liked. Loin of pork, when served with this sauce, is sometimes stewed instead of being roasted. To do this, put the joint with a small portion of clarified butter into a stewpan just large enough to hold it. Let it brown brightly on both sides, then pour over it as much stock as will cover it, and add a bunch of sweet herbs, an onion stuck mth two cloves, a little salt and pepper, and a glass of light wine ; let it simmer gently for two hours, and baste two or three times at intervals during the time. Serve the pork on a hot dish with the sauce poured round it. Time to roast a loin weighing about four pounds, one hour and a quarter. Probable cost, 9|d. to lO^d. per pound. Sufficient for five or six persons. Pork, Meat Cake of. — Mince separately one pound of lean pork and three quarters of a pound of fat bacon. Mix them, and season the mixture rather highly with salt, pepper, cayenne, and chopped sage. Bind the ingredients together with the yolk of an egg. Form a round cake about an inch thick ; dissolve a small portion of butter in a stewpan. Put in the cake, let it brown on one side, then turn it, and let it brown equally on the other. Put it on a hot dish, dredge a little flour into the butter, mix it to a smooth paste, thin 'it with a little stock, season with pepper and salt, and boil