Pork Cheese. — Take four pounds of rather under-dressed cold roast pork, one poimd of which should be fat, and the rest lean. Cut it into small neat pieces, and season rather highly with pepper and salt. Chop small six or eight large sage-leaves, and mix with them two table-spoonfuls of minced parsley, half a tea-spoonful of powdered thvme, half a tea- spoonful of powdered marjoram, foiu- blades of powdered mace, a tea-spoonful of minced lemon- rind, and a quarter of a nutmeg grated✪ Pork Cheese. Put the meat into a mould, sprinkle the savoury powder in with it, and just cover it with strong, nicely-flavoured gravy. Bake in a moderate oven. Let the meat stand till cold, and turn it out before ser^■ing. Vinegar and mustard should be eaten with pork cheese. Time to bake, one hour. Pi-obable cost of pork, 9d. to lid. per pound. Sufficient for a moderate- sized breakfast dish. Pork Cheese (a I'ltalienne). —Take three pounds of fresh pork, one pound and three- quarters fat and one poimd and a quarter lean. Chop it rather coarsely, and mix with it a savoiu-5' powder made of three tea-spooirfids of salt, three salt-spoonfuls of pepper, a tea-spoon- ful of choppedparsley, a salt-spoonful of chopped sage, a salt-spoonful of powdered th\Tne, a tea- spoonful of mushroom-powder, and a grated nutmeg. Press the meat into a shallow baking- tin, and bake in a slow oven. Let the cheese get cold, and when serving cut it in slices like brawn. Send vinegar and mustard to table with it. Pork Cheese (a ITtalienne. Another way). — See Italian Pork Cheese. Pork, Chine of. — The chine of pork is that part of the pig which is taken from the spine between the shoulders. It is generaUj' sent to table with turkey, and should be salted for three or four days before it is cooked. There is a good deal more of fat than lean in it. To boil it, put it in plenty of water, let it boil slowly, skim thoroughly, and serve garnished with any kind of greens. It is as often roasted as boiled. When roasted, the skin should be scored before it is put down to the fire. Make a sauce by frying two or three sliced onions in butter till they are lightly browned. Pour off the oil, and add a cupful of good gravy with a tea-spoonful of mixed mustard, half a cupful of vinegar, a pinch of salt, and a large lump of sugar. Boil this, and pour it into the dish. Time to boil, half an hour to the pound after it boils ; to roast, twenty minutes to the pound. Probable cost, lOd. per pound. Sufficient, four or five pounds for a moderate-sized turkey. Pork, Chine of (another way). — Make a savoury powder with a dessert-spoonfid of finely - chopped sage, half a tea-spoonful of thyme, half a tea-spoonful of parsley, a small tea-spoonful of salt, and half a tea-spoonful of pepper. Score the cliine lengthwise, and slip the powder under the skin. Roast according to the directions given above. If Kked, the powder can be omitted, and a sauce, made as follows, sent to table with the chine : — Slice tvN^o large onions, and fry them in a little good dripping until they are lightly browned without being burnt. Drain them, and put them into a clean saucepan with half a pint of brown sauce, two table-spoonfuls of chopped mushrooms, or a tea-spoonful of mushroom-powder, or a dessert-spoonful of mushi-oom ketchup, two table-spoonfuls of vinegar, and one tea-spoon- ful of mixed mustard Let the sauce boil, and serve.

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Pork Cheese. — Take four pounds of rather under-dressed cold roast pork, one poimd of which should be fat, and the rest lean. Cut it into small neat pieces, and season rather highly with pepper and salt. Chop small six or eight large sage-leaves, and mix with them two table-spoonfuls of minced parsley, half a tea-spoonful of powdered thvme, half a tea- spoonful of powdered marjoram, foiu- blades of powdered mace, a tea-spoonful of minced lemon- rind, and a quarter of a nutmeg grated. Put the meat into a mould, sprinkle the savoury powder in with it, and just cover it with strong, nicely-flavoured gravy. Bake in a moderate oven. Let the meat stand till cold, and turn it out before ser^■ing. Vinegar and mustard should be eaten with pork cheese. Time to bake, one hour. Pi-obable cost of pork, 9d. to lid. per pound. Sufficient for a moderate- sized breakfast dish. Pork Cheese (a I'ltalienne). —Take three pounds of fresh pork, one pound and three- quarters fat and one poimd and a quarter lean. Chop it rather coarsely, and mix with it a savoiu-5' powder made of three tea-spooirfids of salt, three salt-spoonfuls of pepper, a tea-spoon- ful of choppedparsley, a salt-spoonful of chopped sage, a salt-spoonful of powdered th\Tne, a tea- spoonful of mushroom-powder, and a grated nutmeg. Press the meat into a shallow baking- tin, and bake in a slow oven. Let the cheese get cold, and when serving cut it in slices like brawn. Send vinegar and mustard to table with it. Pork Cheese (a ITtalienne. Another way). — See Italian Pork Cheese. Pork, Chine of. — The chine of pork is that part of the pig which is taken from the spine between the shoulders. It is generaUj' sent to table with turkey, and should be salted for three or four days before it is cooked. There is a good deal more of fat than lean in it. To boil it, put it in plenty of water, let it boil slowly, skim thoroughly, and serve garnished with any kind of greens. It is as often roasted as boiled. When roasted, the skin should be scored before it is put down to the fire. Make a sauce by frying two or three sliced onions in butter till they are lightly browned. Pour off the oil, and add a cupful of good gravy with a tea-spoonful of mixed mustard, half a cupful of vinegar, a pinch of salt, and a large lump of sugar. Boil this, and pour it into the dish. Time to boil, half an hour to the pound after it boils ; to roast, twenty minutes to the pound. Probable cost, lOd. per pound. Sufficient, four or five pounds for a moderate-sized turkey. Pork, Chine of (another way). — Make a savoury powder with a dessert-spoonfid of finely - chopped sage, half a tea-spoonful of thyme, half a tea-spoonful of parsley, a small tea-spoonful of salt, and half a tea-spoonful of pepper. Score the cliine lengthwise, and slip the powder under the skin. Roast according to the directions given above. If Kked, the powder can be omitted, and a sauce, made as follows, sent to table with the chine : — Slice tvN^o large onions, and fry them in a little good dripping until they are lightly browned without being burnt. Drain them, and put them into a clean saucepan with half a pint of brown sauce, two table-spoonfuls of chopped mushrooms, or a tea-spoonful of mushroom-powder, or a dessert-spoonful of mushi-oom ketchup, two table-spoonfuls of vinegar, and one tea-spoon- ful of mixed mustard Let the sauce boil, and serve.

Cassell's dictionary of cookery