Harper's cook book encyclopædia

Pork, Loin of, Marinaded (a German recipe). — Score a fresh loin of pork in the usual way and rub it well with powdered sage ; lay the meat in the salting-pan and pour over it two pints of tarragon vinegar and two pints of cold water ; add a dessertspoonful of salt, 1/4 ozs. of bruised peppercorns, a piece of garlic the size of a pea, twelve young sage-leaves, and a small onion. Turn and rub the pork every day for three days. Take it up, drain it, rub it again with powdered sage, wrap it in an oiled paper, and roast before a clear fire. Baste liberally with the pickle. Serve on a hot dish, and send to table with the meat a sauce prepared as follows : Mix smoothly in a saucepan 2 ozs. of butter and a table-spoonful of flour ; add gradually half a pint of the pickle with which the pork has been basted, a teaspoonful of moist sugar, half a teaspoonful of salt, a pinch of cayenne, and a glass of port. Simmer the sauce over a gentle fire until it is of the consistency of cream, and send it to table in a tureen. Time to roast, twenty-five minutes per pound. Pork, Roast.— Score the skin of a leg of pork or a fresh loin of pork at equal distances about a quarter of an inch apart. Brush it over with salad oil, and place the joint in a moderate oven, putting a little water in the baking-pan. Baste liberally, and when done enough serve on a hot dish, and send brown gravy and apple-sauce or Robert sauce to table with the meat. If liked, a little sage-and-onion stuffing may be served in a separate dish. It is better not to send it to table on the same dish as the meat, as many people object to the flavor. Time, a loin of pork weighing 5 lbs., about two hours. To Carve. — In carving either the roast leg or loin of pork the knife must follow the direction of the lines scored by the cook, before the meat was roasted, on the skin which forms the crackling. This skin is too crisp to be conveniently cut through. It usually happens that the lines scored on the roasted leg of pork are placed too far apart for single cuts. In order, therefore, to cut thin slices from the meat, raise up the crackling. The seasoning should be placed under the skin round the shank bone, but this seasoning is frequently omitted. Pork Tenderloins, Broiled. — Pare and trim all the fat and sinews of two tenderloins of pork. Blend one teaspoonful of salt and one saltspoonful of pepper with one tablespoonful of butter, and dip the fillets in it. Broil slowly, allowing eight minutes for each side. Chop very fine enough gherkins to fill one tablespoon, and same quantity of parsley, to which add two tablespoonfuls of melted butter and one teaspoonful of vinegar. Arrange the fillets on a hot platter and pour over them two tablespoonfuls of melted butter and one teaspoonful of vinegar that have been well mixed. Serve with turnips, oyster-plant, or any other desirable vegetable. Pork tenderloins are frequent- Sausages, Fried Sucking-pig Barbecue ly stewed in as little water as possible. Season with salt, pepper, and a bayleaf.