Pig's Kidneys, Maitre D'Hotel

Clean and wash some pig's kidneys, cut them down the center without quite dividing them and run them through with a skewer to keep them fast. Rub them with a little butter, sprinkle over salt and pepper, put them on a gridiron over a clear fire, and broil for fifteen minutes. Take them off when done, remove the skewers, put them on a dish, pour over a little maitre d'hotel sauce, and serve.

Stewed Pig's Kidneys

Put a couple of pig's kidneys in a little cold water and steep them for a few minutes. Take them out, drain, cut them into slices and put them in a saucepan together with two ounces of butter, one tablespoonful of flour, half as much minced parsley, two chives, one saltspoonful of pepper, and a wineglassful of Madeira; place the pan on the fire and cook the contents gently without letting them boil for fifteen minutes. They must be stirred constantly, as they are very likely to burn. When done, put them on a dish, and serve very hot. Pig's kidneys may also be cooked in the same way as sheep's if desired.

Roasted Leg Of Pork

Select a leg of pork weighing about six pounds, and score the rind evenly; place it on a bakingpan and set it in the oven, turning it frequently to insure even cooking; this will require about three hours for this weight of meat; baste frequently with its own drippings, and when done, place it on a dish, thicken the gravy with a little flour and butter, pour it over and serve with a sauceboatful of tomato sauce.

Roasted Loin Of Pork, Bordelaise

Trim off most of the fat from half a saddle of pork, take out the spine bone, and slightly score the fat, and stick in each end a clove of garlic; truss the loin and place it in a baking pan with half a pint of water and sprinkle it over with powdered sage, salt and pepper; cover the meat with a sheet of buttered paper, and roast in a moderate oven, basting it frequently. When it has cooked for an hour and ten minutes, place a few button mushrooms around it, and baste them with the liquor in the pan; then take out the pork, put it on a dish, and garnish it with cooked mushrooms; skim off the fat from the gravy, adding to it a few tablespoonfuls of rich gravy or a little glaze, boil it up once, and pass it through a fine sieve or strainer over the meat, and serve.

Roasted Loin Of Pork, French Style

Select a large loin of pork, score and cut off the minion or small fillet, remove the skin and take out the sinews, and chop fine; add an equal bulk of breadcrumbs to the minced meat, and mix in a little sage and parsley, together with one small onion, all finely chopped, sprinkle a little salt and pepper over, and form it into a stiff paste with the yolks of three eggs; fill the cavity of the loin where the fillet was taken from with this stuffing, and cover it with a piece of pig's caul, then fill the flap, and tie up the loin, after which set it in front of a clear fire, roasting it for an hour. Place it on a dish, sprinkle over with salt, pour over a little piquant sauce or rich gravy, and serve.

Roasted Marinaded Pork

Trim well all the skin from a piece of pork, rub it thoroughly with salt, place in a deep dish with a few sliced onions, sage leaves, thyme, basil, a few juniper berries and cloves, dusting it over with plenty of pepper; baste the meat with four or five tablespoonfuls of vinegar, and let it stand for a few days; basting and turning it two or three times a day, then put it together with the other ingredients in a baking dish, place it in the oven, and bake it until half cooked, take the dish out of the oven, pour in boiling water, and stir it thoroughly; strain the gravy through a fine hair sieve, return it to the oven, and finish cooking it, basting the meat well while baking. Put the meat on a hot dish, skim off the fat from the sauce and strain it through a fine hair sieve. Pour it over the meat, and serve.