each end than in the middle, put the pig down at a little dis-
tance from the fire, baste it as it begins to roast, and gradually
draw it nearer; continue to baste occasionally, turn it that it may
be evenly cooked; when the eyes drop but it is done; or a bet-
ter rule is to judge by the weight, fifteen minutes for each
pound of meat, if the fire is right.
Have a bright, clear fire with a bed of coals at the bottom;
first put the roast at a little distance, and gradually draw it
nearer; when the pig is done stir up the fire, take a coarse cloth
with a good bit of butter in it, and wet the pig all over with it,
and when the cracking is crisp take it up; dredge a little flour
into the gravy, let it boil up once, and having boiled the heart,
liver, etc., tender, and chopped it fine, add to it the gravy,
give it one boil, then serve.
To Bake a Pig. — Prepare a pig as for roasting, and lay it
on a trivet or on muffin rings in a dripping-pan, stick bits of
butter all over it, sprinkle pepper and salt over, and dredge
some flour over; put in a pint or more of water in the pan, then
set it in a quick or hot oven, baste frequently, when nearly
done, baste with a spoonful of butter, and close the oven to
finish; then take it up, dredge a tablespoonful of flour to the
gravy, set it over the fire to brown, stir it smooth, and if nec-
essary add a little hot water, let it boil up once, then strain it
and serve with the pig. Pig to roast or bake may be stuffed
with boiled potatoes, seasoned with butter, pepper and salt,
and made soft with a cup of milk.
Sauces to Serve with Roast Pig or Pork. — Mashed
potatoes, boiled onions, turnips mashed, pickled beets, man-
goes of cucumbers, or dressed celery and cranberry sauce,
stewed apples or currant jelly.
To Roast a Loin. — Take a sharp penknife and cut the
skin across, then cut over it in the opposite direction so as to
form small squares or diamonds; rub every part of it with a
mixture of salt and pepper, put bits of butter the size of a
hickory nut over the skin side, and roast or bake it; serve with
the gravy, boiled potatoes mashed, turnips mashed, and dressed
celery or pickles, and tart apples stewed without sugar.
Pork Tender Loin. — This part of pork is the most deli-
160 HOUSEHOLD.
cate; it may oe got where pork is cut up for packing or salting.
It may be fried or broiled; if it is too thick, split it in two.
Steaks cut from the tender-loin are nice, but not equal to the
tender-loin which is cut with the grain; steaks are cut across it.
The chine of pork may be roasted.
Page 108
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
each end than in the middle, put the pig down at a little distance from the fire, baste it as it begins to roast, and gradually draw it nearer; continue to baste occasionally, turn it that it may be evenly cooked; when the eyes drop but it is done; or a better rule is to judge by the weight, fifteen minutes for each pound of meat, if the fire is right.
Have a bright, clear fire with a bed of coals at the bottom; first put the roast at a little distance, and gradually draw it nearer; when the pig is done stir up the fire, take a coarse cloth with a good bit of butter in it, and wet the pig all over with it, and when the cracking is crisp take it up; dredge a little flour into the gravy, let it boil up once, and having boiled the heart, liver, etc., tender, and chopped it fine, add to it the gravy, give it one boil, then serve.
To Bake a Pig. — Prepare a pig as for roasting, and lay it on a trivet or on muffin rings in a dripping-pan, stick bits of butter all over it, sprinkle pepper and salt over, and dredge some flour over; put in a pint or more of water in the pan, then set it in a quick or hot oven, baste frequently, when nearly done, baste with a spoonful of butter, and close the oven to finish; then take it up, dredge a tablespoonful of flour to the gravy, set it over the fire to brown, stir it smooth, and if necessary add a little hot water, let it boil up once, then strain it and serve with the pig. Pig to roast or bake may be stuffed with boiled potatoes, seasoned with butter, pepper and salt, and made soft with a cup of milk.
Sauces to Serve with Roast Pig or Pork. — Mashed potatoes, boiled onions, turnips mashed, pickled beets, mangoes of cucumbers, or dressed celery and cranberry sauce, stewed apples or currant jelly.
To Roast a Loin. — Take a sharp penknife and cut the skin across, then cut over it in the opposite direction so as to form small squares or diamonds; rub every part of it with a mixture of salt and pepper, put bits of butter the size of a hickory nut over the skin side, and roast or bake it; serve with the gravy, boiled potatoes mashed, turnips mashed, and dressed celery or pickles, and tart apples stewed without sugar.
Pork Tender Loin. — This part of pork is the most deli-
cate; it may oe got where pork is cut up for packing or salting. It may be fried or broiled; if it is too thick, split it in two. Steaks cut from the tender-loin are nice, but not equal to the tender-loin which is cut with the grain; steaks are cut across it. The chine of pork may be roasted.