Cassell's dictionary of cookery

spare-rib of pork usually weighs about eight or nine pounds, and will take from two to three hours to roast it thoroughly — not exactly according to its weight, but the thickness of the meat upon it, which varies very much. Lay the thick end nearest to the fire. A proper bald spare-rib of eight pounds' weight (so called because almost all the meat is pared off), with a steady fire, will be done in an hour and a quarter — there is so little meat on a bald spare-rib that if you have a large, fierce fire it will be burnt before it is warm through. Joint it nicely, and crack the ribs across as you do ribs of lamb. When you put it down to roast, dust on some flour, and baste with a little butter. Dry a dozen sage-leaves, rub them through a hair sieve, and put them into the top of a pepper-box, and about a quarter of an hourbefore the meat is done baste it with butter, then dust pulverised sage, or sprinkle with duck-stuffing. Some people carve a spare-rib by cutting out in slices the thick part at the bottom of the bones. When this meat is cut away the bones may be easily separated, and are esteemed very sweet picking. Apple-sauce, mashed potatoes, and good mustard, are indispensable. Pork, Spare-rib of. Roasted (another way). — Sprinkle a handful of salt over the sparerib, and let it lie for a day or two. When it is to be cooked, brush or wash the salt off, joint the meat neatly, and crack the ribs across. Put it down to a clear and steady, but by no means fierce, fire, or the little meat that there is upon it will be dried up. Dredge a little flour over it, and baste well. About a quarter of an hour before it is done enough, sprinkle a little powdered sage over it, and send brown gravy and applesauce to table with it. Time, according to the thickness rather than the weight of the joint : say a quarter of an hour per pound, if thin. Probable cost, lOd. per pound. Pork, Stewed with Vegetables (German recipe). ^ — Cut the heart of a large savoy into quarters. Put these into a large iron stewpan with half a dozen carrots cut into lengths, three turnips halved, eight moderatesized whole potatoes, and two pounds of fresh pork with more lean than fat in it. Season with pepper and salt, pour over them a pint of nicely-flavoured stock, cover the saucepan closely, and let them stew as gently as possible until done enough. Serve the pork on a hot dish with the vegetables neatly arranged round it. Pour part of the gravy over the meat, and send the rest to table in a tureen. Time to stew, from two and a half to three hours. Probable cost, 3s. Sufficient for five or six persons. Pork, Stuffing for {see Onion and Sage Stuffing for Geese, Ducks, or Pork). Pork, Trichinatous.— There are some dangers attending the consumption of pork, and to these we would here call attention. To the pig we are indebted for two of the most repulsive and dangerous worms ever introduced into the human system — the Tænia, or tapeworm, and Trichina. The latter is particularly [