Buckeye cookery

How to Cut up Pork.—Split through the spine, cut off each half of head behind the ear, remove the pieces in front of the shoulder, for sausage. Take cut leaf which lies around kindeys, for lard; cut out the lean meat, ribs, etc., then the ham and shoulder, and remove the loose pieces directly in front of the ham, for lard. Cut off a narrow strip of the belly, for sausage; and cut up the remainder, which is clear pork, into five or six strips of about equal width, for salting down. Smoke the jowl with hams, and use the upper part of the head for boiling, or baking, or head-cheese. Scorch the feet over the fire until the hoofs remove easily, scrape clean, place in hot water a few minutes, wash and scrape thoroughly, and they are ready for cooking. All the flabby pieces should be tried up for lard. Remove all fat from ins testines, saving that which does not easily come off the larger intestines for 436 | HOW TO CUT AND CURE MEATS. soap-grease. The liver, heart, sweet-breads and kidneys are all used for boil. jng or frying, and the smaller intestines are sometimes used for sausage cases. The Spiced Red Round.—A round of beef weighing twenty-five pounds, one ounce of cloves, three ounces of saltpetre, three ounces of coarse sugar, half an ounce of allspice, six ounces of common salt, one nutmeg. The beef should hang two or three days; then take out the bone, rub the spices and salt thoroughly together, and rub them well into the beef on both sides; Cover the beef, turn and rub it every day for from two to three weeks. When you wish to use it, dip it in cold water to remove the loose spice; bind it closely several times around the sides with a long strip of cotton cloth two inches wide; put it in a pan with half a pint of water in the bottom to prevent burning; cover the top of the meat with shred suet, and cover the pan with a crust half an inch thick, made of water and Graham or other flour, seeing that it adheres to the edge of the pan. Lay a brown paper over the crust; bake it slowly for five or six hours. The gravy, of which there will be a large quantity, may be used in soup, in beef-pie, or in hash. The place from which the bone was taken may be rubbed with fine chopped parsley, and sweet herbs may be laid between the skin and the meat. To Clean Beef Tripe.—Empty the paunch, rinse it thoroughly in cold water, being careful not to let any of the contents get on the outside. Make strong cleansed water or white lye, let it heat a little, too warm to hold the hands in, pour it over the tripe in a tub, let it stand two or three hours, then tack it up against a board, and with a knife scrape downwards, taking off the inner skin, or rinse it clean in cold water; sprinkle lime over, put in a tub, cover with warm water, and let it stand two or three hours, then scrape it with a knife; if the dirt does not all come off easily, sprinkle more lime on, and let it lie for an hour longer, then scrape again, and rinse in cold water until clean. Place it in water enough to cover with a large handful of salt, let it remain in the salt water three days and nights, changing it each day, then take it out, cut in pieces about six inches wide and twelve long, lay in buttermilk for a few hours to whiten; then rinse it clean in cold water, and boil until tender; it will take from four to ten hours, as it should be done so that it can be mashed with the fingers. After thus prepared it can be cooked as preferred. # To Cure Hams and Bacon.—When killed and cool cut up, and begin im- mediately to salt them. Rub the outside of each ham with a teaspoon of powdered saltpetre, and the inside with a teaspoon of cayenne pepper. Having mixed together two pounds of brown sugar and salt, mixed in the proportion-of one pound and a half of sugar to a pint of salt, rub the pork well