Four pounds of veal, three-quarters of a pound of salt pork chopped fine together, one teacupful of cracker crumbs, powdered fine, one and one-half cups of stock, three eggs, one-fourth of a cup of dried breadcrumbs, one scant teaspoonful of thyme and marjoram, one-half teaspoonful of summer savory, three generous teaspoonfuls of salt, one teaspoonful of pepper, one-fourth of a teaspoonful of nutmeg, two tablespoonfuls of butter; add to the chopped meat the cracker crumbs, two eggs well beaten and one cup of the stock; mix well with the hands; butter a flat cake tin, form the mixture into a loaf, place in the tin; beat the third egg well, spread it on the loaf, sprinkle over with fine bread-crumbs; bake in rather hot oven three hours, basting frequently with the remaining stock in which the two tablespoonfuls of butter have been melted.
Edith Van Vormer.
Have the butcher grind (not chop) four pounds taken from a leg of veal, and one pound of fat salt pork. Roll one-half of a pound of soda crackers fine and mix all together. Use little salt and pepper and thyme - about one teaspoonful. Beat two eggs, and add them. Mix thoroughly with the hands and shape into a block, using a square pan to cook it in. Roast one hour and one-half, basting constantly. To be sliced and eaten cold. Mrs. Maria White.
Pork should be chosen with great care. From the gluttonous habits of the animal it is more liable to disease than any other meat. It should be partaken of plentifully only in cold weather. Grainfed pork is the best. Score the skin of a fresh loin of pork at equal distances about one-quarter of an inch apart. Brush it over with salad oil, place it in a hot oven with a clear fire, but watch that the crackling does not burn before the meat is well cooked. Baste often, and heat the dish on which you send it to table. Serve with brown gravy and apple-sauce. If liked, a little sage and onion dressing may be made and served on a separate dish. It requires two hours and one-quarter to cook a five-pound roast. Mrs. Jane Hathaway.
Take thin slices of pickled pork, fry lightly. Then mix a batter of egg and flour and milk and immerse the pork in this till it has become completely covered and fry to a light brown.
Mrs. Huldah Osgood.
(Nearly equal to fresh.)
Cut as many slices as may be needed; if for breakfast, the night previous, and soak over night in a pint of milk and water, about one-half milk, either skimmed milk, sour milk or butter-milk; rinse till the water is clear, and roll in corn-meal and fry. It is quite as nice as fresh pork.
Trim the ragged ends of a spare-rib neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper. Fold it over, stuff with a turkey dressing, sew up tightly, place in dripping pan with a pint of water, baste frequently, turning it once or twice so as to bake both sides a rich brown. Clara Jones.
Have the butcher cut a saddle of pork as he would a saddle of mutton. Strip off the skin, trim the joint neatly, and cover the fat with buttered paper. Have a clear fire and baste liberally. One-half of an hour before it is taken up remove the paper, dredge the meat lightly with flour, and baste until it is brightly browned. Send brown gravy and applesauce or tomato-sauce to the table with it. If liked, the skin can be left on, and it will then require to be scored lengthwise, the same way in which the saddle is carved. This is the handsomest joint of pork that can be served. M. A. R.
Let a pickled pig's cheek boil gently until tender. Tie one-half of a pint of split peas loosely in a cloth, put them in boiling water, and boil one hour; take them out, pass them through a hair sieve, and mix with the pulp a little pepper and salt, an ounce of butter, and four well-beaten eggs. Stir the mixture over the fire until the eggs begin to set, then spread it upon the cheek, brush over with beaten egg, sprinkle bread raspings on it, put it in the oven a few minutes, and serve. It will take nearly three hours to boil it. The bread raspings are made of pieces of stale bread dried slowly in a warm oven till brown and hard, and then crushed to powder. They can be set away in glass jars and kept for use.
Mrs. J. Howard.
The flavor of pork chops is enhanced by cutting chops thin. Sprinkle with salt and pepper and thoroughly dry. If a sausage flavor is liked, sprinkle over them a little powdered sage, pepper and salt. A little milk gravy can be made and poured over it if liked. Mary Laverty.
Tenderloins should be sliced crosswise and flattened, then fried or broiled, seasoned with salt and pepper. If desired, when done remove to platter and make a gravy by dredging a little flour into the hot fat; if not enough add a little butter, stir until browned, and add a little milk or cream, stir until it boils and pour over the dish. Julia Dickerson.
Select a pig about six weeks old, wash it thoroughly inside and outside; wipe dry with a towel, salt inside and stuff it with a rich fowl dressing making it plump. Sew it up, place it in a kneeling posture in the dripping pan, salt and pepper the outside. Pour a little water into the dripping pan, baste with butter and water a few times as the pig warms, afterwards with gravy from the dripping pan. Roast from two to three hours. Make the gravy by skimming off most of the grease; stir in the pan a good tablespoonful of flour, turn in water to make it the right consistency, season and let all boil up once. Strain, and turn into a gravy-dish. Place the pig upon a large platter surrounded with parsley. Send to the table hot. In carving cut off head first; split the back, take off the hams and shoulders and separate the ribs.
Take the head, ears and feet of a pig after being cleaned thoroughly.
Boil them till tender in water that is salted. When done chop very fine and season with salt, pepper and sage. Put into molds until cold.
Mrs. J. Howard.
Take three pounds of pig's shanks, one pound of veal from the shoulder. See that the butcher has cleaned them nicely. It is a safe precaution to scald the feet again and scrape them. Then put water over them, whole peppers, salt, bay-leaves and a little onion, and cook. When done remove the meat from the bones and cut into small pieces, then strain the liquid and put it back in the kettle with one-half of a cup of vinegar. Put the meat into this gravy and let it boil up, when it can be poured into a dish to cool. Have enough gravy to cover the meat.
Mrs. B. Ralston.