Myra's cookery book

5... ... Let it boil gradually and skim as the scum rises. 6... It may be boiled in a cloth dredged over with flour, which makes it look well, but in that case the water cannot be used for soup. 7- Turnips and parsnips Garnish the dish and serve separately. 4.-SPARERIB OF PORK, roasted. Order. Ingredients. Quantities. Method. I... Sparerib Score the skin as for leg of pork. 2... Flour ... Dredge over. 3-" * • * ♦ • * ... Put it down to a bright fire and roast 20 minutes to the pound. 4... ... Baste well. 5-" Chopped sage I table spoonful Strew over 10 minutes before it is done. 136 MYRA'S COOKERY BOOK. 5-LOIN OF PORK, roasted. Cooked in the same way as a leg of pork. 6.— CHINE OF PORK, roasted. Order. Ingredients. Quantities. Method. I... Chine Stuff with sage and onions, 2... * . . • * . . • . « . . Roast 20 minutes to the lb. 3-- Apple sauce... Serve separately. 7.-CHINE OF PORK, hoUed. Order. Ingredients. Quantities. Method. 1... Chine Let it lie in brine 9 or 10 days, turn- ing it every day. 2... ... ... ... ... Put it into a saucepan. 3-" Water ... ... Pour over till it swims. 4... ... ... Let it boil slowly, skimming well. 8.— ROAST PORK, French receipt. Order. Ingredients. Quantities. Method. I... Joint of pork 3 orq lbs. Trim, leaving only ^ inch of fat. 2... ... ... ... .V Put it into a pan. 3”‘ Olive oil I quart ... Pour over. 4... Salt, pepper... Sprinkle over. 5- Bunch ofherbs Add. 6... Sliced onions 3 or 4 ... 7... ... Let it soak 24 hours. 8... ... Take out the meat, score the fat for crackling. g... ... ... ... Put it to roast before a quick fire. JO... ... A piece of 4 lbs. will take 2 hours, 2 lbs. will take hours. II... ... Strain the oil the pork has been soak- ing in, and baste the meat with it. 12... Salt Sprinkle over J hour before the meat is done. 13... Tomato sauce or sauce piquante ... ... Serve separately in a sauce-boat. PORK. 137 9.-PIG’S HEAD, roasted. Order. Ingredients. Quantities. Method. I... Pig’s head ... Boil tender enough to take the bones out. 2... Sage Chop fine. 3- Pepper, salt... ... Mix with the sage. 4... Rub the sage over the head. 5... ... Roast before a good fire. 6... ... Baste well. 7... Good gravy ... Make and pour over the head. 8... Apple sauce... Serve with it. 10. — PORK CHOPS, French receipt. Order. Ingredients. Quantities. Method. I... Pork chops ... Cut off most of the fat, trim an beat them flat. 2... ... ... ... Put them into a dish. 3-" Olive oil ... ... Pour over. 4... Salt, pepper... ... ... 5- Bunch of parsley 1-Add. 6... Bay leaf I 1 7... Cloves J 8... ... Let them soak i or 2 days. 9... ... Warm a gridiron. 10... Salt, pepper ... Broil the chops on both sides. II... Sprinkle over. 12... Tomato sauce or sauce piquante Serve separately at will. 11. PORK CUTLETS, with vegetables. Order. Ingredients. Quantities. Method. I... Small cutlets 6 free from bone Take off all skin and gristle and beat a little. 2... ••• Trim them into the shape of pear.s. 3**' ... Soak them in oil for 24 hours'. MYRA'S COOKERY BOOK. 138 PORK CUTLETS, with vegetables — [continued). Order. Ingredients. Quantities. Method. 4... Butter 2 OZ. Melt in a stewpan. 5- ... Put in the cutlets. 6...