The proportion of persons who are fond of pork to those who dislike it are as a hundred to one, and yet it is falsely considered a vulgar taste, the passion for it possessed by the Chinese has been illustrated by many tales, and when in season the frequency of its appearance upon a homely English table is no small proof of the estimation in which it is held; it is like veal - indigestible, at least chemists consider it so, though some medical men have asserted to the contrary, it should at least be thoroughly cooked to place, if possible, its digestibility beyond a doubt. In roasting, or in boiling, ample time should be allowed for the joint. Pork is always salted for boiling, and is much liked in this form. When sent to table roasted, apple sauce should in every case accompany it.

As pork is so universally used in every family, and so little used for company, it is useless to further comment upon it.

319. Pork. - To Roast A Sucking Pig

A sucking pig should be dressed as soon after being killed as. practicable. When scalded and prepared for cooking, lay in the belly a stuffing of bread, sage, and onions, pepper and salt, with a piece of butter, sew it up, rub the skin of the pig with butter, skewer the legs back, that while roasting, the inside as well as outside of the pig may be thoroughly browned; it must be put to a quick fire, but at such a distance as to roast gradually, and a coating of flour should be dredged over it that it may not blister, or it should not be left a minute; if floured, when the pig is done, scrape the flour off with a wooden, or very blunt knife, and rub it with a buttered cloth, cut off the head, and dividing it take out the brains, mix them with a little gravy or bread sauce, divide the pig in half, from neck to tail, and lay each inside flat upon the dish, so that the two edges of the back touch; place each half of the head with the outer side uppermost at each end of the dish, and an ear on each side; the gravy should be poured in the dish hot, and the whole served as hot as possible; as a matter of convenience it is often sent to the baker's oven, a large piece of butter should accompany it for the baker to baste it with, and upon its return it should be cut and served as above.

The gravy may be heightened in its flavour by various additions, or two or three sauces and gravies may be served with it, such as veal gravy thickened and flavoured with wine, lemon juice, and cayenne, and also bread sauce and a plain gravy; this may be a matter of taste.

It is usual to procure the pig from the dealer ready prepared for cooking, but in the event of its being required to scald it after killing, we subjoin the following receipt.

320. How To Scald A Sucking Pig

Plunge the pig into cold water the instant it is killed, let it remain five minutes, have ready pounded resin, and rub well with it over the skin, plunge it into a tub of scalding water, letting it remain only half a minute, remove it, and immediately take off the hair, lose no time, if the hair should not come freely from some parts rub it again with resin, and put it into the scalding water, and then remove the hair, when it is all off wash it well with warm water, and then in cold, changing the water several times that no flavour of the resin may be retained; cut off the feet at the first joint, slit down the belly, and remove the entrails, put aside the heart, liver, and lights, with the feet, wash again inside and out the pig, dry it well, and keep it from the air by covering it with a cloth.