Cassell's dictionary of cookery

Have the bones removed, and spread evenly •over the inside a forcemeat made of three table-spoonfuls of finely-grated bread-crumbs, two table-spoonfuls of chopped sage, a little pepper and salt, and a beaten egg. Roll and bind the meat tightly in a nice shape. Put it to roast before a clear fire, though at a good -distance from it, and baste liberally. Send good brown gravy to table with the pork. If liked, the forcemeat may be omitted, and tomato sauce, poivrade sauce, or soubise sauce may accompany the meat. Time to roast the pork, twenty-five minutes per pound. Probable cost, 9|d. per jiound. Pork, Nutritive Properties of. — Compared with some of our leading articles of diet derived from animals, pork, so far as nutriment is concerned, ooccupies the lowest place, except in the matter of fat. This may be seen from the following analytical tablee : — Veal. Beef. Mutton. Pork. Mineral matter . 4-5 5-0 3-5 1-5 Gelatine . . lb 7-0 7-0 5-5 Fibrine . . 9-0 8-0 5-5 4-5 Fat . . . 16-5 30-0 40-0 50-0 "Water . . 62-5 50-0 44-0 38-5 1000 100-0 100-0 100-0 Pork Pancakes.— Beat thoroughly the yolks of two fresh eggs. Stir in two tablespoonfuls of flour, and beat to a smooth paste. Add a pinch of salt and the third of a pint of milk, and let the batter stand for an hour or two. Cut the remains of cold roast or boiled pork into thin slices, and cover these to keep them moist and free from dust. When the pancakes are to be fried, whisk the whites of the eggs to a firm froth, and add them to the batter. Dip the slices of pork into this, and fry them separately in hot fat for a minute. Surround each slice with a spoonful of batter, fry it again until set, and when it is done on one side turn it over to the other. Serve the imncakes on a hot dish, and send good brown sauce made from the trimmings of the pork to table with them. If liked, the pancakes can be made with fresh meat, but in this case it will be necessary to fry the slices of pork before they are dipped into the batter. Three or four pancakes may be fried at once in an ordinary omelet pan. Time to fry the pancakes, four minutes each. Probable cost, 6d., exclusive of the cold meat. Sufficient, allow two or three for each person. Pork, Peas Pudding to Eat with Boiled {see Peas Pudding). Pork, Peas Pudding, why eaten with. — '' Pork and peas pudding," remarks Dr. Johnson, " is a conjunction of viands which does not owe its popularity either to old habit or to the mere taste of the epicure. It is in reality an admixture which constitutional experience has prescribed as better fitted to the after comfort of the alimentary canal of every healthy individual than cither kind of food eaten alone." Pork, Pickle for. — The same pickle may be used agam and again for pork if it ia boiled up occasionally. The followmg are excellent