Twentieth century home cook book

Score the skin of the pork in circles all around the fillet. Rub into them a little sage (powdered) . Put the pork on the fire and roast slowly for several hours, or until quite done. Baste the meat at first with little lard, to make the skin crisp, and afterward baste with its own gravy. When done, take the fat from the grav}', and thicken with little flour. Send the pork to the table with the gravy in a boat ; and a little dish of apple sauce, made very thick, flavored with lemon, and sweetened well. ROAST PORK. The loin, leg, shoulder, or fillet are nice for roasting. Prepare a stuffing as for fowl, seasoned with onion and sage. Cut the skin into small squares ; or should the skin be taken off sprinkle with little fine sage. Baste often. PORK STEAKS TO BROIL. Cut the steaks from the chine about half an inch thick ; trim off the thick part of the bone; salt the steaks and broil over a moderate fire, having them to brown on both sides. When done, season with butter and pepper, and serve hot. BAKED CHINE. Rub the chine well with salt. Place in a dripping-pan with a large teacup of water. Put around the meat several medium-sized sweet potatoes. Keep the pan well covered, and cook until thoroughly done. Place the chine on a platter with the potato around it. SPARERIBS. When the ribs are closely cut, and spare, it is weil to dress with bread crumbs. Put the ribs in a pan ; spread over them a dressing of crumbs, nicely seasoned with pepper, salt and sage ; then put another layer of sparerib, and seasoning, with little water in the pan. Cook until well done ; drain off the top ; add little water, and thicken the gravy. BROILED SPARERIBS. Sprinkle salt and pepper over the ribs ; place on a broiling iron over good hot coals ; turn often, and when done place on a platter and send to the table. Very delicate and nice. LEG OF PORK STUFFED. Make deep incisions in the meat ; boil some potatoes done, mash fine, and add an onion chopped, little sage, pinch of cayenne, and salt. Mix with this a piece of butter and fill the incisions ; pull the skin down and skewer over to keep the dressing from falling out. Roast slowly ; when the meat is done pour the gravy in a pan, take off the fat, add a little browned flour ; as soon as it boils up once, remove from the fire. Serve with cranberry sauce. ROAST PIG. A pig to be roasted whole should not be over six or seven weeks old. As soon as the pig is killed, put it in a vessel of cold water (as this makes it tender) ; when cold throw into hot boiling water, but do not let it remain any time ; whirl it over quickly and draw out by the hindlegs ; shake well and rub the hair off by the handful. Then scrape and wash until very white ; take out the entrails ; wash well, and let the pig remain hanging an hour or more. Wrap the pig in a large towel or cloth and put on ice in summer, or in a very cool place ; it should not be cooked the same day that it is killed. Stew the liver and haslets of the pig and chop fine ; to this add equal quantity of bread crumbs, a large spoonful of butter, two or three hard-boiled eggs ; chop fine and season with parsley, thyme, pepper, salt and a very little sage. Mix. together well, rub the inside of the pig with a little pepper and salt, and fill with the dressing, sewing up securely. Bend the forelegs under the body, the hindlegs forward, under the pig, and skewer to keep in place. Put the pig in a baking pan and pour over it a quart of hot water. Rub the pig all over with butter, then sprinkle with salt and pepper, putting in the pan a bouquet of herbs and a piece of butter ; turn a pan over the pig and let it cook slowly until done. Remove the pan, rub with butter and baste often. When nicely browned, sift over the pig powdered cracker ; place the pig kneeling in a large dish, garnished thickly with curled parsley.