The century cook book

surface never looks well. Trim it, and with a sharp knife make two or three slits in the middle, that it may taste more of the seasoning. Now lard it thickly with fat bacon, as Fricandeau of Veal. lean gives a red color to the fricandeau. Slice the vegetables and put these, with the herbs and spices, in the middle of a stewpan, with a few slices of bacon at the top; these should form a sort of mound in the centre for the veal to rest upon. Lay the fricandeau over the bacon, etc., without touching the veal. Let it gradually come to a boil; then put it over a slow and equal fire, and let it simmer very gently for about 2^ hours, or longer should it be very large. Baste it frequently with the liquor, and a short time before serving, put it into a brisk oven, to make the bacon firm, which otherwise would break when it was glazed. Dish the fricandeau, keep it hot, skim off the fat from the liquor, and reduce it quickly to a glaze, with which glaze the fricandeau, and serve with a puree of whatever vegetable happens to be in season — spinach, sorrel, asparagus, cucumbers, peas, etc. The Basil. PORK Roast Pork. Take five or six pounds of the loin, wash clean and dredge with salt and pepper, a little flour, and a teaspoonful of powdered sage; put in a pan with a Roast Pork. teacupful of Water and roast two hours. Pork Tenderloin Broiled. Have your butcher either split the tenderloin lengthwise or cut crosswise and flatten; put on a wire-broiler and cook over a clear fire; when done put in a pan with a lump of butter and let the juice of the meat and the butter come to a boil. This makes a delicious sauce; season with salt and pepper and serve hot. Salt Pork. Cut into slices, put in a pan, pour on cold water and let come to a boil. This, unless the pork is verysalt, will freshen sufficiently. Take out the pork, throw the water away, roll the pork in flour, and fry to a nice brown. Serve with cream gravy. Salt Pork No. 2. Freshen as above, make a batter of one beaten egg, 2 tablespoonfuls of milk and one of flour, well beaten together, put a little fat in the frying pan, dip the pork in the batter, Spare Rib of Poik. ^U slowly and serve hot. Salt Pork No. 3. Cut the pork in slices and soak for twelve hours in equal quantities of milk and water; then fry carefully, as it is liable to scorch. When done, takeout 42 Pork ■ the meat, pour off part of the fat, and into the remainder pour a cupful of cream, let it cook two or three minutes, pour over the pork and serve. Pork and Beans. Soak two pounds of beans in cold water over night, wash thoroughly, put in a pot or jar in which they are to be bak&d, cover with clear stock, put a piece of freshened salt pork on top and bake in a moderate oven for six hours, add water from time to time as the beans cook dry. Another way to bake beans is to soak over night, put in the pot next morning with a piece of salt pork and boil until done, strain the liquor off the beans, stir in two tablespoonfuls of molasses, a teaspoonful of mustard, pepper, and salt, if necessary, put in a baking pan, with the pork in the middle and bake in the oven for thirty or forty" minutes. Broil Sausages. Take off -the skin and flatten the link to half its thickness, put in a wire