Leg Of Pork Stuffed And Roasted

Procure a leg of young pork weighing seven or eight pounds, wash it clean, score the skin across, so that it will all be marked out in slices; prepare a filling with a pint of fine bread-crumbs, seasoned with black pepper and salt, a tablespoonful of dried sage rubbed fine, two teaspoons of sweet marjoram, and one of sweet basil, an onion chopped fine, a bunch of parsley ditto, and a piece of butter the size of an egg melted and poured over, mix all well together, make an incision through the leg parallel with the bone, fill with the dressing, secure it with skewers, season the outside of the leg with pepper and salt, dust with flour, rub with fine sage, put it in a dripping-pan with a little hot water, roast two and a half hours, basting it frequently, when done, make a gravy with the drippings thickened with browned flour, add a little hot water, boil up, pour a little over the leg, serve the remainder in a sauce-boat. Serve with apple sauce.

Baked Ham

Wash a smoked ham very clean, put it in a large kettle with cold water, boil slowly, according to weight, allowing fifteen minutes to every pound, take out the ham, remove the skin, trim off all the black and smoked parts, paint it all over with yolk of egg, sprinkle thickly with very fine bread crumbs, put it in the oven in a dripping-pan, baste it vo or three times with good cooking wine, and roast it nearly an hour, or until a fine brown all over, trim the knuckle with fringed writing paper and serve hot. If to be eaten cold, let the ham remain in the water it was boiled in until cold, then skin it and proceed as above.

Pork Steaks Or Chops

Broil them on a gridiron over a clear fire. When done, put them on a hot dish, season with pepper and salt, and a very little powdered sage; butter them plentifully and serve; or you may fry them in sweet lard, using very little, and first rubbing them on both sides with powdered sage, and seasoning them with cayenne pepper and salt, and dusting them with flour. After you dish them, thicken the gravy, add a little hot water, give a boil up, and pour over them.

Spare Ribs

Crack the bones through the middle, season with pepper and salt, rub with powdered sage, and roast in the oven about an hour; baste occasionally. Serve with apple-sauce.

Sausage

To ten pounds of pork add four ounces of salt, and two ounces black pepper, with a heaping tablespoonful of finely pulverized sage leaves.

Sausage, No. 2

To ten pounds of meat, three tablespoonfuls of salt, the same of powdered sage, one of black and one of red pepper.

Broiled Ham

Cut slices half an inch thick, pare off the skin, trim off all the brown fat from the underside of the slices, lay them on a gridiron over a bright fire; when the fat is slightly brown turn over and cook the other side, a very few minutes will suffice; ham that is cooked too much becomes tough and dry, it should be juicy and tender; ham that is old and very salt should be stewed a few minutes before either broiling or frying; lay the slices on the bottom of a frying-pan, cover with cold water, simmer for five minutes, pour off the water, wipe dry on a clean towel, and proceed as above. When the ham is done lay it on a hot lish, butter slightly,,and serve.