French dishes for American tables

252. Pork Chops, Sauce Robert. Take eight pork chops, put them in a frying-pan in which you have melted an ounce of butter, sprinkle them with a little salt and pepper, a very little nutmeg, a pinch of allspice, and color them on both sides on a quick fire ; serve them on a dish with a sauce Robert (Art. 92), Italian sauce (Art. 93), sauce ravigote hot (Art. no), sauce piquante (Art. 86), or tomato sauce (Art. 90). 253. Broiled Pork Chops. Proceed as for broiled mutton chops (Art. 232), and serve with any of the above sauces. 254. Pork Chops a l'lndienne. Fry as for pork chops, sauce Robert (Art. 252), and drain off the grease. In a saucepan put half a pint of Spanish sauce (Art. 80) and a teaspoonful of curry ; add your chops, simmer gently for about ten minutes, and serve them with the sauce around them, and boiled rice in the center. 255- Pig's Head, Sauce Poivrade. Cut the meat from a pig's head, divide in pieces of about two inches long, put them in an earthen jar with an onion cut in slices, three bay-leaves, three branches of thyme, three cloves, three pepper-corns, a pinch of pepper, two parsley-roots, two claret-glasses of vinegar, and soak twenty-four hours ; then put them in a saucepan with enough water to cover them, a carrot and an onion cut in slices. Boil gently two hours, drain your pork, and serve with a sauce poivrade (Art. 95). 256. Frankfort Sausages, with Sourcrout. Take ten Frankfort sausages, boil them five minutes in boiling water, and serve them with a garnish of sourcrout (Art. 417). 257. Roast Sucking Pig farcied. Take a sucking pig, make an incision in the top of the thighs and shoulders ; remove all sinews from the intestines, which chop fine with a pound of bread-crumbs which you have soaked in water and then pressed almost dry. Put two sliced onions in a saucepan on the fire, with an ounce of butter, for five minutes ; then add your mixture, half an ounce of salt, a good pinch of pepper, a little nutmeg, a pinch of allspice, three times as much of sage ; mix all well together, and with this mixture stuff the inside of the pig and sew up the paunch. Put it on a pan to roast for four hours, with a claret-glass of white wine. Baste it several times just before serving, remove the string with which it was sewed, strain, remove all grease from its liquor, and serve with the pig. 258. Glazed Ham. Trim a ham of about five pounds, cut the thigh-bone, and put it in cold water to soak, if old, twenty-four hours, during which time change the water twice ; if new, twelve hours will suffice. After soaking, wrap it up in a cloth and put it in a large pot, with enough water to cover it ; add a carrot, an onion, three bay-leaves, three cloves, one clove of garlic, six pepper-corns, and simmer very gently five hours ; after which remove the pot from the fire, and a moment afterward take out your ham ; unfasten the cloth, remove the thighbone, leaving the knuckle-bone. Drain your ham, put it back again in the cloth in a deep, round bowl, with a weight on top, until the next day, then take off the cloth, trim the ham carefully, and remove the rind within five inches of the knuckle-bone ; cut it in points, brush the ham over with glaze (Art. 179). Decorate with aspic jelly (Art. 278 or 279) ; garnish the knuckle-bone with a ruffle of paper, and serve.