My mother's cook book

First separate each joint of the loin, with a chopper, and then make an incision with a knife into the thick part of the pork in which to put the stuffing. Prepare the stuffing by mixing the bread crumbs together with the onion, which must have previously been finely chopped. Add to this the sage, pepper, salt and suet, and when all is thoroughly mixed, press the mixture snugly into the incision already made in the pork, and sew together the edges of the meat with needle and thread,- in order to confine the stuffing. Grease well a sheet of kitchen paper with the drippings, place the loin into this, making an envelope of the paper, and securing it with a wrapping of twine. Put to bake in a dry baking pan, in a brisk oven, basting immediately and constantly as the grease draws out, and roast a length of time, allowing twenty minutes lo each pound of meat and twenty minutes longer. This should be served either with apple-sauce or apple-flitters. See page 132. Note. — The sage powdeis that may be purchased in small packages can be used in all cases where chopped sage is required. Roast Bullocks-heart,— One bullocks-heart, three ounces of chopped suet, three ounces of bread crumbs, one tablespoonf ul of chopped parsley, one dessert spoonful of mixed powdered herbs, one gill of milk, two ounces of drippings, one Bermuda onion, one pint of cold water, one ounce of butter, one ounce of flour, one tablespoonful of mushroom catsup, one teaspoonful of pepper, one dessert spoonful of salt. The stuffing for this must first be prepared by mixing together the suet, bread crumbs^ parsley and powdered herbs. Bind this with the gill of milk and season with the pepper and salt. The heart must now be made ready by thoroughly washing it in several waters, and the ' deaf ears ' or valves closing the arteries cut oflf. Make the cells of the heart, now into one large one, by cutting away the partitions, place into this the stuffing, and greasing a sheet of kitchen paper, tie it over the top, in order to secure the stuffing. Dry whatever moisture there may be upon the outside of the heart with a dry towel, and place it together with the drippings in an oven-tin, and allow it to bake briskly, twenty minutes for each pound, and twenty minutes longer, basting meantime. While the heart is roasting, the * deaf ears ' must be washed, put into a saucepan with the pint of cold water, BOILED LEG OF MUTTON. adding also the onion sliced, and the whole allowed to simmer slowly for one hour. When the heart is roasted, strain the liquor from the ' deaf ears,' melt in the saucepan the butter, stir into it the flour, and add to this the strained liquor, also the . catsup, pepper, and salt, and allow all to cook for two minutes, when the pepper should be removed from the heart, and placing it upon a hot platter, serve with the sauce poured around. Note — A sheep's heart is delicious, done in the same way, the preparation being that the quantity of staffing must be made according to the size of the heart. General Note — The above processes have been termed roasting but are in reality baking. Roasting proper only being done by reflected heat before an open fire. Meat is more nourishing done upon the spit than in the oven, for the reason that the unwholesome vapors are dissipated when exposed to the air, and preserved when confined to an oven. MEATS.— SECOND DIVISION. BOILED MEATS. Boiled leg of Mutton. — One leg of mutton, two ounces of butter, one ounce of flour, one and one-half gills of milk, one saltspoonful of salt, one saltspoonful of pepper, two heaped tablespoonfuls of capers.