328. Spare Rib Of Pork - Roast

You must paper and joint this down the middle, and sprinkle it with a little fine sage and salt, baste and flour it well; apple sauce in a boat.

329. Spare Rib

A spare rib will take two hours and a half to roast unless very large, and then three hours will be required to cook it thoroughly; while roasting baste with butter and dredge with flour, pound some sage and powder the spare rib with it about twenty miuutes, before it is done; a pinch of salt may be added.

330. Chine Of Pork

This joint is usually sent to tablea with turkey, it should be salted for about sixty or seventy hours previous to cooking, and then be roasted; a chine boiled is as often sent to table as roasted, but the latter is usually preferred.

331. Chine Of Pork

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

332. 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.

333. How 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.

334. 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; pease pudding to all pork when boiled.

335. Pig's Cheeks - 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.

336. Pigs 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.

337. 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 bread crumbs, put black pepper and salt into the crumbs, herbs, dip each cutlet in clarified butter or melted lard, press the crumbs well upon the cutlets, have a saute pan 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 sobiese, or tomato, or any other as to palate.