321. Roast Pig

Soak in milk some light bread, boil some sage and onions in plenty of water, strain it off and chop it all very fine, press the milk from the bread, and then mix the sage and onion with pepper and salt, in the bread put the yolk of an egg to bind it a little, put this in the inside of the pig, rub the pig over with milk and butter, paper it, roast it a beautiful brown, cut off the head before it is drawn from the spit, and likewise cut it down the back and then you will not break the skin; take out the spit, cut off the ears from the head, and crack the bone and take out the brains, put them in a stewpan with all the inside stuffing and a little brown sauce; dish the pig, the backs outside, and put the sauce in the middle, and some in a boat, the ears at each end.

322. A Leg Of Pork Roasted

The pork should be young and dairy-fed, score the skin with a sharp penknife, a little fresh butter is sometimes rubbed over the skin to make it brown and crisp without blistering. Chop some sage that has been scalded, very fine, add to it an onion parboiled, mix bread crumbs and a small portion of apple chopped very fine, mix all together, season with pepper and salt, make an incision, separating the skin from the fat in the under and fillet end of the leg, and place the stuffing there, the time of roasting will depend upon the size of the leg, serve up with apple sauce.

323. A Leg Of Pork Boiled

After having been salted it should be washed in clean cold water and scraped thoroughly white and clean preparatory to cooking; it should then be put into a floured cloth and into cold water on the fire, when the rind is quite tender the pork will be done; let the water, be well skimmed, and serve with snitch vegetables as are in season; should the joint be large allow a quarter of an hour to each pound, with an additional twenty minutes from the time it boils.

324. Loin Of Pork

Should, lite the leg, be scored before roasting, and well jointed to make the chops separate easily, and then roast as a loin of mutton; or it may be put into enough water to cover it, simmer until it is nearly done, then take it out, take the skin off, coat it well with yolk of egg and bread crumbs, roast for about a quarter of an hour, until it is thoroughly done.

325. A Fillet Of Pork To Resemble Veal

The fillet should be' cut from the leg of a very large pig, remove the bone and fill the orifice with veal stuffing, roast it until it is more than half done, then take some thin broth and put it in the stewpan, put in the pork, stew until it is thoroughly done, then thicken the gravy and send it to table with forcemeat balls and lemon cut in slices.

326. Griskin Of Pork

Put it into a saucepan with enough water to cover it, when it has boiled take it up, butter, and flour it, and put it before the fire to brown, ten minutes will suffice.

327. Neck Of Pork Rolled

Bone it, chop sage finely, mix it with well powdered bread crumbs, cover the meat with it on both sides, roll the pork, fasten it securely, and roast it gently.

A hand and spring are sometimes dressed thus.