Kirmess cook book

Have a solid piece cut from the thickest part of the shoulder. Lard at short intervals with strips of fat salt pork and put into your covered roaster with sliced carrot, onion, bits of celery and a few sprigs of parsley; over all pour a large cupful of good stock, cover and cook slowly for about three hours. You should baste frequently while cooking, and a short time before it is done remove the cover, to cook the larding thoroughly and give a good color to the veal. Just before taking up pour out a cupful of gravy, skim off the fat and thicken with browned flour, add a great spoonful of tomato catsup, and simmer until you are ready to dish the meat. Pour then into a boat. PORK. Boston Cooking School Cook Book. Pork is the flesh and fat of pig or hog. Different parts of the creature, when dressed, take different names. The chine and spareribs, which correspond to the loin in lamb and veal, are used for roasts or steaks. Two ribs are left on the chine. The hind legs furnish hams. These are cured, salted, and smoked. Sugar-cured hams are considered the best. Pickle, to which is added light brown sugar, molasses and saltpetre, is introduced close to bone; hams are allowed to hang one week, then smoked with hickory wood. Shoulders are usually corned, or salted and smoked, though sometimes cooked fresh. Pigs' feet are boiled until tender, split, and covered with vinegar made from white wine. Hocks, the part just above the feet, are corned, and much used by Germans. Heads are soused and cooked by boiling: The flank, which lies just below the ribs, is salted and smoked and furnishes bacon. The best piquettes of fat salt pork come from the back, on either side of backbone. Fat, when separated from flesh and membrane, is tried out and called lard. Leaf lard is the best, and is tried out from the leaf-shaped pieces of solid fat which lie inside the flank. Sausages are trimmings of lean and fat meat, minced, highly seasoned and forced into thin casings made of the prepared entrails. Little pigs (four weeks old) are sometimes killed, dressed and roasted whole. Pork contains the largest percentage of fat of any meat. When eaten fresh it is most difficult of digestion, and although found in market through the entire year, it should be seldom served, and then only during the winter months. By curing, salting and smoking, pork is rendered more wholesome. Bacon, next to butter and cream, is the most easily assimilated of all fatty foods. BOILED HAM. Soak several hours, or overnight, in cold water to cover. Wash thoroughly, trim off hard skin near end of bone, put in a kettle, cover with cold water, heat to boiling point and cook slowly until tender. Remove the kettle from range and set aside, that ham may partially cool ; then take from water, remove outside skin, sprinkle with sugar and fine cracker crumbs, and stick with cloves one-half inch apart. Bake one hour in a slow oven. Serve cold, thinly sliced. ROAST HAM WITH CHAMPAGNE SAUCE. Place a whole baked ham in the oven fifteen minutes before serving time, that outside fat may be heated. Be- move to a hot platter, garnish bone with a paper ruffle, and serve with champagne sauce. WESTPHALIAN HAM. These hams are imported from Germany and need no additional cooking. Cut in very thin slices for serving. HAM, SOUTHERN STYLE.