Cassell's dictionary of cookery

owners. Round the forests of this country it is the practice to drive the hogs in at the proper season of the year, that they may feed on the acorns and other kernels that fall from the trees. It is said that AVcstphalia hams owe much of their excellence to a similar custom. Pork, Roast, Apple Sauce for.— Peel some apples, cut them into quarters, and put them into a stewpan with a little brown sugar and water. Stir well with a wooden spoon, add a little butter, and when done enough send the sauce to table. The apples must not be too much stewed, or they will lose their acidity and become too brown. Pork, Rolled.— Bone a leg of pork ; have ready a forcemeat of chopped sage, breadcrumbs, allspice, salt, and pepper; put this forcemeat within the meat, and roll it up tight. Roast gently, keeping the meat at first some distance from the tire ; froth it with butter and flour a few minutes before serving. Pork, Saddle of, Roasted.— Have a saddle of pork cut in the same way as a saddle of mutton. As pork is not often cut up in this way, it will be necessary to order it beforehand. Take oft' the skin, trim the joint neatly, and cover the fat with buttered paper. Put it down to a clear fire, and baste liberally. Half an hour before it is taken up, remove the paper, dredge the meat lightly with flour, and baste until it is brightly browned. Send brown gravy and apple-sauce, tomato-sauce, orpoivrade sauce, to table with it. If liked, the skin can be left on, and it will then requiie to be scored lengthwise, the same way in which the saddle is carved. This is the handsomest joint of pork that can be served. Time, without the skin, twenty minutes per pound. Probable cost. Is. per pound. Pork, Salted. — Of all animal food pork takes salt best, and is most easily presented. A smaller quantity of salt will keep it than any other meat. It also acquires saltness more slowly than any other. Pork, Salted, for Larding.— In salting pork it is well to put aside a piece to be used exclusively for larding, and for this to omit saltpetre altogether, and merely rub it well with salt, put a weight upon it, and leave it for five or six weeks, until it is read}- for smoking. If saltpetre is rubbed into bacon which is to be used for larding, there will be danger that the lardoons will impart a pink tinge to the white meats that- come in contact with them. Pork Sausages. — First prepare the skins. To do this, empty the hog's intestines, cut them into lengths, and lay them in salt and water for three or four days. Turn them inside out once or twice during that time. Rinse and scrape them, and they are ready for use. To make the sausages : — Mince finely a pound of lean pork free from skin and gristle. Add one pound of finely-shred beef suet, two large table-spoonfuls of grated bread, a plentiful allowance of pepper, salt, and finely-chopped sage, and a pinch of powdered allspice and powdered cloves. Fill the skins, and leave plenty of room to tie the ends. Or mince finely POR (612) POR