9. Fore Loin. — Usually roasted. 10. Loin. — The best roasting joint; chops are also cut from it. Other parts are: (11) Pig''s Fry. — This con- sists of the liver, sweetbreads and some of the inside fat. (12) The Harslet, consisting of the liver, lights and heart. (13) The Chine; this is the 2 loins unseparated from the backbone. (14) Lard; this has a lower melting point than beef or mutton fat, and the lower the heat at which it is melted the smoother it is. TO CUT UP PORK.— Have the hog laid on his back on a clean bench; cut off the head close to the base. If large there will come off a considerable collar be- tween the head and shoulders, which, pickled or dried, is useful for cooking with vegetables. Separate the jowl from the face at the nat- ural joint; open the skull lengthwise and take out the brains — es- teemed a luxury. Then, with a sharp knife, remove the backbone the whole length; then the long strip of fat underlying it, leaving about 1 inch of fat covering the spinal columu. Take out the leaf lard, and the tenderloin — a fishy shax3ed piece of flesh. Now cut out the middle or sides, leaving the shoulders square=shaped and the hams pointed or rounded as desired. The spare^ribs are usually wholly removed from the sides, with but little meat adhering. It is the sides of young hogs, cured as hams, that bear the name of break- fast bacon. The sausage meat comes chiefly in strips from the back- bone, part of which may also be used as steak. The lean trimmings 168 CUTTING UP AND CURING MEATS from about the joints are used for sausage. The chines are smoked with the jowls and used in late winter and spring. The feet should be heated over the fire until the hoofs can be easily removed; then scrape clean, and, after being a few minutes in hot water, scrape and wash carefully, and they will be ready to cook. The fat from the intestines is all removed; use that which sticks to the larger intes- tines for soap grease. Sometimes the smaller intestines are used for sausage cases. Try uj) all flabby pieces for lard. The sweetbreads, liver, kidneys and heart are used for boiling. When meat is to be pickled it should be dusted lightly with saltpetre, sprinkled with salt, and allowed to drain 24 hours; then plunge it into pickle, and keep it under weight. It is good policy to pickle a portion of the sides. Pork is cured for the market iu different ways; the fat sides are taken from the ribs, cut in pieces, packed in barrels with layers of salt, and then covered with strong brine, in which it is kept until retailed from the barrels. Sometimes the sides are well cured in the brine, then hung, dried, and afterwards packed in boxes with dry salt. At the South this is called bacon, and smoked bacon if it has been hung in a smoke=house. Pig meat is treated in the latter way, and makes a deli- cate meat called breakfast bacon. The hams, shoulders and cheeks of pork are pickled in brine for a certain length of time, then are taken from the pickle, and either packed dry in salt, or smoked and packed in a manner to best preserve them. One of the best ways of keeping hams in the country, is to dry the hams well in a smoke-house, then rub them well with fine salt and sugar, roll up well in newspapers, and pack in barrels, filling as you go with clean wood ashes. MUTTON AND LAMB.

AI-modernized reading of the original text

9. Fore Loin. — Usually roasted. 10. Loin. — The best roasting joint; chops are also cut from it. Other parts are: (11) Pig''s Fry. — This consists of the liver, sweetbreads and some of the inside fat. (12) The Harslet, consisting of the liver, lights and heart. (13) The Chine; this is the 2 loins unseparated from the backbone. (14) Lard; this has a lower melting point than beef or mutton fat, and the lower the heat at which it is melted the smoother it is. TO CUT UP PORK.— Have the hog laid on his back on a clean bench; cut off the head close to the base. If large there will come off a considerable collar between the head and shoulders, which, pickled or dried, is useful for cooking with vegetables. Separate the jowl from the face at the natural joint; open the skull lengthwise and take out the brains — esteemed a luxury. Then, with a sharp knife, remove the backbone the whole length; then the long strip of fat underlying it, leaving about 1 inch of fat covering the spinal columu. Take out the leaf lard, and the tenderloin — a fishy shaped piece of flesh. Now cut out the middle or sides, leaving the shoulders square=shaped and the hams pointed or rounded as desired. The spare^ribs are usually wholly removed from the sides, with but little meat adhering. It is the sides of young hogs, cured as hams, that bear the name of breakfast bacon. The sausage meat comes chiefly in strips from the backbone, part of which may also be used as steak. The lean trimmings from about the joints are used for sausage. The chines are smoked with the jowls and used in late winter and spring. The feet should be heated over the fire until the hoofs can be easily removed; then scrape clean, and, after being a few minutes in hot water, scrape and wash carefully, and they will be ready to cook. The fat from the intestines is all removed; use that which sticks to the larger intestines for soap grease. Sometimes the smaller intestines are used for sausage cases. Try uj) all flabby pieces for lard. The sweetbreads, liver, kidneys and heart are used for boiling. When meat is to be pickled it should be dusted lightly with saltpetre, sprinkled with salt, and allowed to drain 24 hours; then plunge it into pickle, and keep it under weight. It is good policy to pickle a portion of the sides. Pork is cured for the market iu different ways; the fat sides are taken from the ribs, cut in pieces, packed in barrels with layers of salt, and then covered with strong brine, in which it is kept until retailed from the barrels. Sometimes the sides are well cured in the brine, then hung, dried, and afterwards packed in boxes with dry salt. At the South this is called bacon, and smoked bacon if it has been hung in a smoke=house. Pig meat is treated in the latter way, and makes a delicate meat called breakfast bacon. The hams, shoulders and cheeks of pork are pickled in brine for a certain length of time, then are taken from the pickle, and either packed dry in salt, or smoked and packed in a manner to best preserve them. One of the best ways of keeping hams in the country, is to dry the hams well in a smoke-house, then rub them well with fine salt and sugar, roll up well in newspapers, and pack in barrels, filling as you go with clean wood ashes.

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