744. Pork Chops, Broiled.— These are to be prepared exactly the same as for No. 743, only to the seasoning add one tablespoonful of sweet oil, and roll in the chops well. Put them to broil for six minutes on each side, then arrange them on a hot dish, and serve with a gill of hot maitre d'hotel butter (No. 145), well spread over the chops. 745. Pork Chops, Piquante Sauce.— Proceed exactly as for No. 743, serving with half a pint of hot piquante sauce over the chops (No. 203). 746. Pork Chops, Sauce Robert. — Same as for No. 743, sending them to the table with half a pint of hot Robert sauce (No. 192) poured over the chops. 747. Pork Chops a la Diable.— The same as for No. 743, but serving with half a pint of sauce a la Diable (No. 198) over the chops. 748. Pork Chops, Apple Sauce. — Proceed as for No. 743, serving with one pint of hot apple sauce (No. 168) in a separate bowl. 749. Pork Chops a la Puree de Pois.— The same as for No. 743, pour- ing half a pint of hot puree of peas on the dish, and placing the chops PORK. 26l 750. Pork Chops with Puree of Potatoes.— Exactly the same as for No. 743, serving with a pint of puree of hot potatoes (No. 998) on the dish, and the chops nicely arranged over. 751. Roasted Fresh Pork. — Take three pounds of fresh loin of pork; season two hours before needed with two good pinches of salt and one good pinch. of pepper, well distributed. Put it into a roasting-pan with half a cupful of water✪ Roasted Fresh Pork, place it in the oven, and let roast for fully one and a half hours, being careful to baste it frequently with its own gravy. Remove it to a hot dish, skim the fat from the gravy, strain the lean part over the roast, and serve. 752. Pork and Beans. — Take a pint of white dry beans, soak them in fresh water for six hours, then drain through a colander. Place them in a saucepan, or preferably an earthen dish ; season with one small pinch of salt, half a pinch of pepper, one tablespoonful of either syrup or brown sugar, and one medium-sized carrot cut in two. Take a pound and a half of freshened salt pork✪ Pork and Beans (previously well- washed in fresh water), make four incisions on each side, and place it in the vessel with the beans ; cover with the lid, and let cook all together, either on the stove or in the oven, for two hours and a half. If it should get too dry, moisten with a little broth. It will now be ready to serve. Place the garnishing on a hot dish, and arrange the pork on top ; the whole can be returned again to the oven with a little powdered sugar sprinkled over the top, leaving it in five minutes to give it a golden color; then serve. 753. How to Prepare Ham for Broiling and Frying-. — Procure a fine, sound, smoked ham, weighing about twelve to thirteen pounds, select- ing it as lean as possible. With a sharp knife, begin cutting it care- fully at the end of the shank bone, between the bone and the string used for hanging purposes, coming down on to the knuckle ; follow the edge of the bone, until the small edge-bone is fully reached, then make a straight cross-cut from the bone, so as to separate it entirely. When this is accomplished, put the bone part aside for soup, garnishing, scrambled eggs, sauces, or any other needful purposes. Keep the ham hung up in a dry place in a moderate temperature.

AI-modernized reading of the original text

744. Pork Chops, Broiled.— These are to be prepared exactly the same as for No. 743, only to the seasoning add one tablespoonful of sweet oil, and roll in the chops well. Put them to broil for six minutes on each side, then arrange them on a hot dish, and serve with a gill of hot maitre d'hotel butter (No. 145), well spread over the chops. 745. Pork Chops, Piquante Sauce.— Proceed exactly as for No. 743, serving with half a pint of hot piquante sauce over the chops (No. 203). 746. Pork Chops, Sauce Robert. — Same as for No. 743, sending them to the table with half a pint of hot Robert sauce (No. 192) poured over the chops. 747. Pork Chops a la Diable.— The same as for No. 743, but serving with half a pint of sauce a la Diable (No. 198) over the chops. 748. Pork Chops, Apple Sauce. — Proceed as for No. 743, serving with one pint of hot apple sauce (No. 168) in a separate bowl. 749. Pork Chops a la Puree de Pois.— The same as for No. 743, pouring half a pint of hot puree of peas on the dish, and placing the chops PORK. 261 750. Pork Chops with Puree of Potatoes.— Exactly the same as for No. 743, serving with a pint of puree of hot potatoes (No. 998) on the dish, and the chops nicely arranged over. 751. Roasted Fresh Pork. — Take three pounds of fresh loin of pork; season two hours before needed with two good pinches of salt and one good pinch. of pepper, well distributed. Put it into a roasting-pan with half a cupful of water, place it in the oven, and let roast for fully one and a half hours, being careful to baste it frequently with its own gravy. Remove it to a hot dish, skim the fat from the gravy, strain the lean part over the roast, and serve. 752. Pork and Beans. — Take a pint of white dry beans, soak them in fresh water for six hours, then drain through a colander. Place them in a saucepan, or preferably an earthen dish ; season with one small pinch of salt, half a pinch of pepper, one tablespoonful of either syrup or brown sugar, and one medium-sized carrot cut in two. Take a pound and a half of freshened salt pork (previously well- washed in fresh water), make four incisions on each side, and place it in the vessel with the beans ; cover with the lid, and let cook all together, either on the stove or in the oven, for two hours and a half. If it should get too dry, moisten with a little broth. It will now be ready to serve. Place the garnishing on a hot dish, and arrange the pork on top ; the whole can be returned again to the oven with a little powdered sugar sprinkled over the top, leaving it in five minutes to give it a golden color; then serve. 753. How to Prepare Ham for Broiling and Frying-. — Procure a fine, sound, smoked ham, weighing about twelve to thirteen pounds, selecting it as lean as possible. With a sharp knife, begin cutting it carefully at the end of the shank bone, between the bone and the string used for hanging purposes, coming down on to the knuckle ; follow the edge of the bone, until the small edge-bone is fully reached, then make a straight cross-cut from the bone, so as to separate it entirely. When this is accomplished, put the bone part aside for soup, garnishing, scrambled eggs, sauces, or any other needful purposes. Keep the ham hung up in a dry place in a moderate temperature.

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