808. - Chine Of Pork

Generally used at Christmas. This, when properly cured, is mostly used cold; boil it in a cloth, with a sauce of red cabbage, or sauer kraut if cold; garnish with parsley.

809. - All Roast Porks

Be sure to cut the skin lengthways into small strips, not very deep, to reach the meat; send up apple sauce to all roast porks.

810. - To Pickle Pork

Dredge it with salt, pounded nearly as fine as flour; place upon four sticks crossed upon a dry cold flag-stone, or in an earthenware dish; let it remain to drain from eighteen to twenty-four hours, then rub it well in with a brine, consisting of one pound of salt, half a pound of coarse brown sugar, two ounces of saltpetre, and a quarter of an ounce of salt prunel; the last, if the pork is delicate, may be omitted. If many pieces are being salted, put them into a tub and pack them closely, filling up the interstices with common salt, place a weight upon the top to keep the meat down, as well as to prevent the admittance of any air, and when taken out for cooking, scrape off the salt, wash the pork in several waters, or place it under a water tap, letting the water run upon it two or three minutes, turning it occasionally, or it may lie in soak half an hour; it should be put to boil in cold water, and when the rind is tender it will be done enough.

811. - Boiled Pork Of All Kinds

The leg you must skin the same as ham, and dish its back part upwards, and glaze it; place a ruffle at the knuckle; sauce, sauer kraut, or stewed red cabbage; peas pudding to all pork when boiled.

812. - Pig's Cheek-A Half One

Boil and trim in the shape of ham. and if very fat, carve it as a cockle shell; glaze it well, or put bread-crumbs and brown them: sauce as before.

813. - Pig's Cheek. (A New Method.)

Procure a pig's cheek nicely pickled; boil well until it feels very tender, tie half a pint of split peas in a cloth, and put them into a stewpan of boiling water, boil about half an hour, take them out, pass through a hair sieve, put them into a stewpan with an ounce of butter, a little pepper and salt, and four eggs, stir them over the fire until the eggs are partially set, then spread it over the pig's cheek, egg with a paste-brush, sprinkle bread-crumbs over, place in the oven ten minutes, brown it with the salamander, and serve.

814. - Pig's Face For Breakfast

Cut the ears off, and take out the tongue and brains, then lay them in salt for two days, take them out of that, and then use the ingredients as for tongues, and dry them the same as hams.

815. - Pork Cutlets

Cut from a neck, or what is called fore-loin of pork, the best end, trim it as you do lamb or mutton, leaving a little fat; scrape the bone, rub or chop some sage fine, with a very little piece of shalot, mix it up with only sufficient breadcrumbs, put black pepper and salt into the crumbs, herbs, dish each cutlet in clarified butter or melted lard, press the crumbs well upon the cutlets, have a sautepan greased with lard, lay them into it, fry them a nice light brown, take them up and dry them on paper, dish upon mashed potatoes, use sauce Robert, or soubise, or tomato, or any other to taste.