The Ideal cook book

put in oven, and directly it is dry have ready some butter tied in a piece of thin cloth, and rub the pig with this in every part. Continue this operation several times while roasting ; do not allow the pig to burn in any part. Then take halfa pint of gravy, a tablespoonful of lemon juice, and the gravy that flowed from the pig; pour a little of this over the pig, and the remainder send to table ina tureen. Instead of butter for basting many cooks use salad oil as this makes the crackling crisp. Before dishing cut off the head and part the body down middle, and lay on the dish back to back. Take care that it is sent to table very hot, and serve with apple sauce. It will take about two hours for a small pig to roast. 187. Pig’s Pettitoes—Ingredients—A slice of bacon cut thin, an onion, a blade of mace, 5 peppercorns, 4 sprigs of thyme, I pt. of gravy, pepper and salt, thickening of butter and flour. Put the heart, pettitoes and liver, intoa saucepan, add the | MEATS. © 69 bacon, mace, peppercorns,,onion, thyme and gravy ; simmer gently for twenty minutes ; take out the heart and liver and mince very finely; allow the feet to stew until quite tender, ~ they will take about half an hour; then return to the saucepan the liver, thicken the gravy with a little butter and flour, sprinkle a little pepper and salt, and simmer very gently for five or six minutes, stirring occasionally ; when ready to dish split the feet, and arrange them round the mince with sippets of toasted bread, and pour the gravy in the center. 188. Pork Cheese—Ingredients—About 2 lbs. of cold roast pork, a dessertspoonful of chopped-up parsley, 5 sage leaves, pepper and salt, a bunch of savory herbs, 2 blades of mace, a little nutmeg, %4 teaspoonful of minced lemon peel, sufficient gravy to fill the mould. Cut the pork into pieces, but do not chop ; there should be about a quarter of fat to a pound of lean; sprinkle with pepper and salt, pound the slices thoroughly and mince as finely as possible, the parsley, sage, lemon peel, and herbs ; then mix — all this nicely together. Place in mould and fill with gravy. Bake a little over an hour. When perfectly cold turn out. 189. Sausages—Ingredients— Pork, fat and lean, sage, pepper and salt, a little allspice. Chop fat and lean of pork together ; season with sage, pepper and salt, and you may add two or three berries of allspice ; half fill hogs’ guts that bave been soaked and made extremely clean: or the meat may be kept in a very small pan, closely covered ; and so rolled and dusted with a very little flour before it is fried. Serve on stewed red cabbage, or mashed potatoes, put in a form, brown with a salamander, and garnish with the above; they must be pricked with a fork before they are dressed, or they will burst. 190. Ham (how to boil to give it an excellent flavor) —Ingredients—2 heads of celery, 2 turnips, vinegar and water, a large bunch of savory herbs, and 3 onions. In choosing a ham, be sure that it is perfectly sweet. To ascertain this stick a sharp knife into it near the bone, when the knife is taken out, it will have an agreeable smell if the meat is sweet. If the meat has been hung for a long time, and it is salt and dry, it would be necessary to soak for twenty-four hours, and change the water often. Put the meat in a large pot with sufficient water to cover it; bring it toa boil gradually, and carefully take off the scum as it rises; when on the point of XN 70 THe Dominion Cook Book. boiling add the v.getabks and herbs; let it simmer gently until quite tendcr, thin take it out, strip off the skin, cover with bread raspings and puta paper frill round the knuckle. Four hours will be sufficient for a ham weighing ten pounds.