Cassell's dictionary of cookery

wash, drain, and dry it, mince it finely, season with a little black pepper, salt, and allspice, mix thoroughly, and put it into skins. Tie the ends securely, wrap the sausages in one fold of muslin, and hang them in smoke, as hams are hung, until they turn red. When wanted, throw them into boiling water, let them simmer gently until done enough, let them get cold, and serve cut into thin slices. Time to boil, half an hour. Probable cost, Is. 2d. per pound. Pork Sausages without Skins. — Prepare the sausages according to the directions. already given (see Pork Sausages) ; and when the ingredients are thoroughly mixed, bind them together with two or three well-beaten eggs. Make them into small rolls, egg and bread-crumb them, and fry them over a clear fire until they are nicely browned. Send good brown gravy to table with t?iem. Time to fry, ten to fifteen minutes. Probable cost. Is. per pound. Pork Saveloys. — Take three pounds of tender pork free from skin and sinew ; rub it well with half an ounce of saltpetre and eight ounces of common salt. Leave it for three or four days, and turn and rub it every day. Mince finely, and mix with it a heaped teaspoonful of white pepper, half a dozen young sage-leaves chopped small, and half a pound of finely-grated bread-crumbs. Mix these ingredients thoroughlj-. Fill the skins which have been prepared according to the directions given in the recipe for making pork sausages, tie them securely at both ends, and bake in a moderate oven. Serve either hot or cold. Time to bake, half an hour. Probable cost. Is. per pound. Sufficient for eight or ten persons. Pork, Scrambled (an American dish). Soak a pound of salt pork to freshen it. Drain it, cut it into pieces about an inch square ; fry these in hot fat, and move them about that they may be equally cooked. When they are almost done enough, stir in with them from six to twelve well-beaten eggs, and beat all quickly together. AVhen the eggs are set, turn the mixture upon a hot dish, and send boiled, baked, or roasted potatoes to table with it. If the pork gives out a good deal of fat whilst it is being fried, pour it oS before dishing the meat. Time, a quarter of an hour. Probable cost, pork, 9d. to lOd. per pound. Sufficient for four or five persons. Pork, Shoulder of. Marinaded (a German mode of cooking). — Lay a shoulder of pork in a deep earthen pan, pour over it half a pint of vinegar, and put with it a dessertspoonful of salt, a tea-spoonful of bruised peppercorns, half a lemon, two onions sliced, a tea-spoonful of juniper berries, half a dozen cloves, and a bay-leaf. Let the pork lie in this pickle for five days, and turn and rub it every day. Take it up, drain it, cover it with oiled paper, and roast before a clear fire, though at some distance from it. Baste liberally with the strained pickle. For sauce, mix a quarter of a pint of the pickle with a quarter of a pint of cold water ; add half a tea-spoonful of brown thickening, and a little pepper and salt if required. Serve in a tureen. POR (613) POR Pork, Spare-rib of, Roasted. — A