left press the outside closely to keep it firm and
smooth. Be careful that the walls are equally
thick in every part. Fill the pie, put on the
cover, pinch the edges, fasten securely with
wliite of egg, ornament the outside in any way
that may siut the fancy, brush over with yolk
of egg, and bake in a slow oven if the pie be
large, in a qmckcr one if it be small.
Pork, Precautions in Cooking.—
Take particular care it be done enough : other
meats underdone; are unpleasant, but pork is
Absolutely imeatable ; the sight of it is enough
to appal the sharpest appetite if its gravy has
the least tint of redness. Bo careful of the
crackling : if this be not crisp, or if it be
burned, you will be scolded. — Dr. Kitchhier.
Pork Pudding. — Line a well-buttered
basin with good suet crust. Fill it with alter-
nate layers of pork cut into neat slices and
pork sausage meat, and allow double the weight
of pork to that of sausage meat. Put a little
pepper and salt, a chopped onion, and half a
dozen sage-leaves finely shred with the moat,
and add two or three spoonfuls of gravy^ made
from the trimmings✪ Pork Pudding. Put on the cover, fasten
the edges securely, tie the pudding in a floured
cloth, plunge it into boiUng water, and keep it
boiling until it is done enough ; then turn it
out carefully, and serve on a hot dish. Time
to boil a moderate-sized pudding, two hours
and a half. Probable cost, pork and pork
sausage, lOd. per pound.
Pork Pudding (another way) . A Dutch
recipe. — Put half a pound of iinely-grated
bread-crumbs into a bowl. Pour over these
three-quarters of a pint of milk which has been
milled with two well-beaten eggs, and let them
soak for an hour. Stir in with them two
pounds of lean pork finely minced and sea-
soned with pepper, salt, and grated nutmeg.
Pour the mixture into a buttered dish, and bake
in a moderate oven. Add a little more butter✪ Pork Pudding (another way)
to the sides of the dish, if requured. Time to
bake, two hours. Probable cost, 2s. 3d. tSirf-
iicient for six or seven persons.
Pork, Rearing Hogs for.— As regards
the wholesomeness of its flesh, the hog is more
affected by the mode of keeping than any other
known animal. It is naturally indolent and
filthy in its habits, but cleanliness and atten-
tion have a great influence in making it thi'ive.
The kind of food given to swine produces a
marked, effect on the quality of the flesh.
Sldmmed milk and peas, oats, and barley -meal
rank first in excellence as food for making
•delicate pork. Milk alone will fatten pigs, and
milk-fed pork is the most delicate of any.
Pork fed on beans is hard and ill-flavoured ;
that which is fed entirely on grain has the fat
aspongy ; fermented grain and the must of cider
render the hog bloated, and " liable to fits of
the gout, from being kejit in a state of constant
intoxication." Potatoes make a light, insipid
flesh. Reared on oilcake the flesh is little
better than carrion, and butchers' offal makes
the pork full of gravy, but gives it a disgusting
strong taste and smell. For bacon and flitches
hogs are fattened on pirrpose, and their food
will depend on the circumstances of theii-
Page 1292 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
left press the outside closely to keep it firm and smooth. Be careful that the walls are equally thick in every part. Fill the pie, put on the cover, pinch the edges, fasten securely with wliite of egg, ornament the outside in any way that may siut the fancy, brush over with yolk of egg, and bake in a slow oven if the pie be large, in a quicker one if it be small.
Pork, Precautions in Cooking.—
Take particular care it be done enough : other meats underdone; are unpleasant, but pork is Absolutely inedible ; the sight of it is enough to appal the sharpest appetite if its gravy has the least tint of redness. Bo careful of the crackling : if this be not crisp, or if it be burned, you will be scolded. — Dr. Kitchiner.
Pork Pudding. — Line a well-buttered basin with good suet crust. Fill it with alternate layers of pork cut into neat slices and pork sausage meat, and allow double the weight of pork to that of sausage meat. Put a little pepper and salt, a chopped onion, and half a dozen sage-leaves finely shred with the moat, and add two or three spoonfuls of gravy made from the trimmings. Put on the cover, fasten the edges securely, tie the pudding in a floured cloth, plunge it into boiling water, and keep it boiling until it is done enough ; then turn it out carefully, and serve on a hot dish. Time to boil a moderate-sized pudding, two hours and a half. Probable cost, pork and pork sausage, lOd. per pound.
Pork Pudding (another way) . A Dutch recipe. — Put half a pound of iinely-grated bread-crumbs into a bowl. Pour over these three-quarters of a pint of milk which has been mixed with two well-beaten eggs, and let them soak for an hour. Stir in with them two pounds of lean pork finely minced and seasoned with pepper, salt, and grated nutmeg. Pour the mixture into a buttered dish, and bake in a moderate oven. Add a little more butter to the sides of the dish, if required. Time to bake, two hours. Probable cost, 2s. 3d. Sufficient for six or seven persons.
Pork, Rearing Hogs for.— As regards the wholesomeness of its flesh, the hog is more affected by the mode of keeping than any other known animal. It is naturally indolent and filthy in its habits, but cleanliness and attention have a great influence in making it thrive. The kind of food given to swine produces a marked, effect on the quality of the flesh. Sldmmed milk and peas, oats, and barley -meal rank first in excellence as food for making •delicate pork. Milk alone will fatten pigs, and milk-fed pork is the most delicate of any. Pork fed on beans is hard and ill-flavoured ; that which is fed entirely on grain has the fat aspongy ; fermented grain and the must of cider render the hog bloated, and " liable to fits of the gout, from being kejit in a state of constant intoxication." Potatoes make a light, insipid flesh. Reared on oilcake the flesh is little better than carrion, and butchers' offal makes the pork full of gravy, but gives it a disgusting strong taste and smell. For bacon and flitches hogs are fattened on pirrpose, and their food will depend on the circumstances of theii-
Records on this page
Pork PuddingPork Pudding (another way)