The Ideal cook book

_the middle of the flour and mix with a spoon. When the paste is cool enough knead it well; it must be rather stiff; cut off a quarter of the paste, and the remainder mould into the shape of a basin, pressing it inside ; shape it evenly all round, it should be about the third of an inch in thickness; dip the pieces of pork into cold water, seasoning well with pepper and salt, then place them in the mould of paste as closely as possible. If liked a little chopped sage can be sprinkled over the pork, then take the rest of the paste, roll it, and cut to the size of the top of the mould ; taking care to have it the same size as the inside ; break an egg, and divide the yolk from the white; with a paste brush dip into the white of egg, and brush the edge of the paste ; then place this on the top of the pie, pressing the edges well. Any trimmings of paste that are left, cut into little leaves, dip into the white of egg, and stick them on the top of the pie, then wet the pie all over with the yolk of the egg and bake for about two hours. 182. Pig's Fry—Ingredients—1 lb. of pig’s fry, 3 lbs. of potatoes, 1 onion, sage and seasoning. Put the potatoes into cold water, scrub and wash them well ; then place them in a saucepan of cold water and put upon the fire to boil ; directly they boil, take them out of the water, peel, and cut them into slices ; peel the onion and chop it and two or three sage leaves together ; cut the pig’s fry into small pieces ; grease a dish, and put a layer of potatoes in the bottom ; then sprinkle a little of the sage and onion, pepper and salt, then a layer of the pig’s fry ; then another sprinkling of the seasoning, and so on until the dish is full ; then put in a little water for gravy ; the skin usually sent with pig’s fry put over the top of the dish ; if the skin is not sent, take a piece of whitish brown paper and grease it and place upon the dish instead. Bake for about one hour. 183. Pork (Pickled). The quantities proportioned to the middlings of a pretty large hog, the hams and shoulders being cut off. Mix, and pound fine, four ounces of saltpetre, a pound of coarse sugar, an ounce of sal-prunel, and a little common salt : sprinkle the pork with salt and drain it twenty-four hours ; then rub with the above ; pack the pieces tightly in a small deep tub filling up the spaces with common salt. Place large pebbles oat = 68 THE Dominion Coox Book. ~ on the pork to prevent it from swimming in the pickle which the salt will produce. If kept from air, it will continue very fine for two years. 184. Pork (Hashed)—Ingredients—Some remnants of cold roast pork, pepper and salt to taste, 2 onions, 2 blades of mace, 1 teaspoonful of flour, 1 teaspoonful of vinegar, 2 cloves, 14 pt. of gravy. Take the onions, chop and fry them a nice brown ; then take the pork and cut it into thin slices, seasoning with pepper and salt to taste, and add these to the rest of the above ingredients; stew it for about half an hour gently and serve with sippets of toasted. bread. 185. Pork Cutlets—Ingredients—Loin of pork, pepper and salt. Cut the loin into chops, take the bone out, and the greater portion of the fat ; season with pepper, and place upon a perfectly hot gridiron, and broil for about fifteen minutes. Be particular that they are thoroughly done; dish, sprinkle with a little salt, and serve plain, or with tomato sauce. 186. Sucking Pig Roast—lIngredients—Pig, 8 oz. of bread crumbs, 18 sage leaves, pepper and salt, tablespoonful of butter, salad oil to baste with, tablespoonful of lemon juice, 4 pt. of gravy. Stuff the pig with finely grated bread crumbs, minced sage, pepper and salt, and a tablespoonful of butter. Take care these are well blended. After stuffing the pig sew up the slit neatly, truss the legs back, to allow the inside to be roasted,