Chop up finely a couple of pounds of fresh lean pork, and break up half a pound of stale bread, soaking it till soft in three-quarters of a pint of milk; mix together the minced pork and soaked bread, with two well-beaten eggs, and season with pepper, salt and powdered sage; place this mixture in a buttered earthenware dish, place it in a moderate oven and bake for two hours, and serve hot with fried apples.

Pickled Pork

After the pig has been dressed and is cool enough to cut up, pack the side pieces in a cask, with a liberal quantity of salt, and pour in enough water to come to the top of the pork; place a cover over, with a heavy weight on top, keeping the pork well excluded from the air until it is wanted.

Baked Pickled Pork And Beans

Place in a saucepan of water one quart of white beans, which have been previously soaked for twelve hours in water, and boil them gently until they are done and can be easily pierced with a pin; great care should be used not to boil them too fast, as they will break open; a small chopped onion may be boiled with them if desired. Turn them out into a colander, and pour cold water over to cool them. Put three quarters of a pound of salted pork, after cutting it into strips, three or four in number, into a deep baking dish, and pour in enough boiling water to cover. Bury the pieces of pork in the beans, then put one teaspoonful of salt into a basin, and stir in a teaspoonful of mustard mixed with half a teacupful of molasses; pour in enough water to make the entire quantity half a pint, and pour this mixture over the beans and pork, adding enough more of the boiling water to make them well moistened. Place the dish in a moderate oven and bake for an hour; then turn the beans out onto a dish, and serve with the pieces of pork in the center. A teaspoonful of bicarbonate of soda should be added to the saucepan in which the beans are being boiled, as it will destroy the acid taste of the skins.

Boiled Pickled Pork And Cabbage

Pare, divide, and cut into quarters a medium-sized cabbage, wash well and parboil for about ten minutes, and then place them in a vessel with a pound of wellwashed salt pork, three sausages, a branch of celery, an onion, two large carrots, a blade of mace, a bay leaf and a sprig of thyme, half a pinch of pepper, but no salt, and cover over with buttered paper; simmer over a gentle fire for an hour and a half, and then remove the cabbage with a skimmer and place it on a dish, together with the pork and the sausages, laying them on top; garnish the dish with the balance of the vegetables, and serve.

Pork Pie

Take one pound of flour, a quarter of a pound of lard, and half an ounce of butter, rub about two-thirds of the lard into the flour, and melt the rest with the butter in a small quantity of hot milk and water; skim it well and mix it in slowly with the flour, adding a little salt and some more of the milk, if found necessary to make the paste of the desired consistency; knead it thoroughly and raise the crust to an oval shape; cut some rather lean pork into slices, season it with chopped sage, salt and pepper, and a very little each of cayenne and mace; put the pork into the crust and cover it; trim the edges of the paste, moisten and press them together. Then roll out the trimmings of the paste, cut them into leaves, moisten at the bottom, and ornament the top of the pie with them, leaving a small hole in the top of the crust. Place it in a moderate oven and bake for two hours or more, according to the size of the pie; then with the trimmings of the pork prepare some well seasoned gravy, and when the pie is done filter it through the hole at the top of the crust, serving either hot or cold, as may be desired.

Stewed Stuffed Ribs Of Pork

Select a young loin of pork and joint the bone; peel, core, and cut into quarters enough cooking apples, and stuff the pork with them, trussing it so as to keep them in securely; lay the meat on a baking dish, baste with a few tablespoonfuls of warmed butter, and bake in a brisk oven until lightly browned all over. Then lay the meat in a stewpan, pouring in a breakfast cupful of clear, boiling broth over it, put on the lid, and keep it at the side of the fire, stewing slowly for a little more than two hours, basting the meat frequently, and adding a little water from time to time, as it becomes reduced by the boiling. When the meat is done place it in a hot dish, skim off the fat from the cooking liquor, and strain through a fine hair sieve over the pork.

Roasted Saddle Of Pork

Select a good saddle of pork, remove the fat and skin, and cover it with a well buttered sheet of paper, and roast it in a hot oven until done, allowing about twenty minutes to each pound of meat. Baste constantly, and when cooked put it on a dish and serve with a little brown gravy poured over, and a little Robert sauce or tomato sauce in a sauceboat.