Mock Duck

Split a large pork tenderloin, stuff with highly seasoned poultry stuffing, tie into shape, and roast. Baste frequently, take up, remove the string, and serve with gravy made of the drippings.

Roast Spareribs

Trim off the rough ends, crack the ribs through the middle, rub with salt and pepper, fold over where cracked, stuff, sew or wrap with twine, put into dripping-pan with a pint of water, baste frequently and turn once. Should be a rich, even brown. Dressing: Three tablespoonfuls of bread crumbs, a finely chopped onion, same of apple, half a teaspoonful each of powdered sage, salt, and pepper, and two tablespoonfuls of chopped beef suet. Cook slowly in a little water.

Roast Leg Of Pork

Score a leg of young pork, fill the slits with chopped onion and powdered sage, sprinkle with pepper, salt, and crumbs, and roast as usual, basting frequently. Serve with Cranberry Sauce.

German Roast Pork

Boil the pork until tender, drain and roast in the oven with three onions and three carrots sliced thin, a little minced parsley, thyme, and two cloves. Add one cupful of boiling stock, and baste frequently for the first half hour. Then strain and skim the gravy and reduce by rapid boiling until there is just enough to coat the surface of the meat. Spread it upon the meat, sprinkle thickly with crumbs, dust with cinnamon and pepper, and bake brown. Serve with a Cherry Sauce made as follows:

Stone a pound of ripe cherries and simmer the kernels for fifteen minutes in water to cover. Strain the water, add to it the cherries, two cupfuls of water, half a dozen cloves, a wineglassful of claret, a slice of bread, and sugar to taste. Simmer for half an hour, rub through a sieve, and boil until thick. Serve very hot.

Pork Roasted With Sweet Potatoes And Apples

Season a loin of pork and roast for two hours and a half, basting often with the drippings and hot water. About an hour before it is done, add peeled sweet potatoes cut in halves and sprinkle with sugar. Fifteen minutes later, add red cooking apples cored but not peeled. Bake until all are done, basting frequently. Thicken the drippings with flour for a gravy and serve separately.

Mock Goose

Parboil a leg of pork and remove the skin. Put it in the oven to roast with a little water in the pan. Rub with butter, sprinkle with powdered sage, pepper, salt, bread crumbs, and finely minced onion. Insert poultry stuffing under the skin of the knuckle. Garnish the dish with balls of fried stuffing. Serve with gooseberry jam or tart apple sauce.

Baked Chine With Sweet Potatoes

The chine is the backbone with the meat attached. Rub with salt, pepper, flour, and sage, and put into a dripping-pan with a pint of water. Lay a dozen sweet potatoes peeled and cut into halves around the meat. Bake, basting with the dripping. Serve with the potatoes around the meats.

Mock Oysters

Chop fine a pound and a half of fresh pork. Season with salt and pepper and minced onion. Add half the quantity of bread soaked until soft and squeezed dry, bind with two eggs well-beaten, shape into patties, and saute in drippings. Garnish with sliced lemon and parsley.