Cassell's dictionary of cookery

until it is of the consistence of cream ; put in the cake, let it heat through, and serve with the sauce in the dish. If the flavour is liked, a little finely-minced onion may be added both to the cake and the sauce. Time to fry, from twelve to fifteen minutes. Probable cost, Is. per pound. Sufficient for three persons. Pork, Meat Cake of. Cold —Cut the meat, fat and lean, from a cold joint of roast pork, and mince it very finely ; mix with it a couple of large potatoes freshly boiled and mashed, a little salt and pepper, a chopped onion, and a pinch of powdered sage. Add two or three eggs and a little milk, sufficient to make a very thick batter. Fry the cake like an omelet, or bake in a buttered dish. Serve with pickled onions or gherkins. Time to fry, until nicely browned. Probable cost, 6d., exclusive of the cold pork. Pork, Minced. — Take a pound of cold roast pork, free from fat or sldn, and season it with a little pepper, salt, and dry mustard. Pare, core, and mince finely four large apples, and put them into a saucepan with two ounces of fresh butter and three chopped onions of a moderate size. Stir these ingredients over the fire until tender. Pour over them three table-spoonfuls of nicely-flavoured stock, or if any is at hand, of the gravy that was served with the roast pork. Add a table-spoonful of -vinegar, and a piece of brown thickening the size of a small nut, or if this is not to be had, a tea-spoonful of flour mixed smoothly with a dessert-spoonful of cold stock. Let the sauce boil five or six minutes. Stir into it the minced pork, and when this is quite hot, add the juice of a small lemon, and serve immediately. If the flavour is liked, a piece of garlic the size of a pea may be simmered with the sauce. Garnish the dish with toasted sippets. Time, half an hour. Probable cost, 6d., exclusive of the cold meat. Sufficient for two or three persons. Pork, Minced as Collops (a German recipe) . — Mince one pound of cold lean pork and two ounces of fat poik very finely. Mix with it four ounces of grated bread-crumbs, and a little pepper and salt, and bind the mixture together with two well-beaten eggs. Form the mince into balls, flatten these on the top, brush them over with egg, dip them in bread crumbs, and fry them in hot fat till they are lightly browned. Serve with good brown gravy. If liked, the coUops instead of being fried may be stewed in a gravy prepared as follows : — Put the bones and trimmings of the pork into a stewpan with as much stock as will cover them. Season the gravy with pepper and salt, and simmer it gently for half an hour. Strain it, place it again in the saucepan, and put in the collops. Let them stew for a quarter of an hour. Lift them out carefully, and keep them hot. Thicken the gravy with brown thickening, and add a tablespoonful of chopped capers or a couple of finely-minced shallots to the sauce. Send cauliflower or delicately-fried potatoes to table with the collops. Probable cost, 6d., exclusive of the cold meat. Sufficient for three or four persons. Pork, Neck of. Rolled and Roasted. — Take the neck or spring of fresh young pork. POR ( 609 ) POR