Sucking Pig (Roast)— Pig, 3 oz. of bread- crumbs, 18 sage leaves, pepper and salt, table- spoonful of butter, salad oil to baste with, table- spoonful of lemon juice, }4 pi^* of gravy. Stuff the pig with finely grated bread-crumbs, minced sage, pepper and salt, and a tablespoon- ful 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, 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 }4 pill* of gravy, 1 tables poonful of lemon juic✪ Sucking Pig (Roast)e, and the gravy that flowed from the pig; pour a little of this over the pig, and the re- 68 WTiite Ribbon Cook Book. mainder send to the table in a tureen. Instead of butter for basting many cooks use salad oil, as this makes the crackling crisp. Before dish- ing cut off the head and part the body down the 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 2 hours for a small pig to roast. Pork Cheese — About 2 lbs, of cold roast pork, a dessertspoonful of chopped-up parsley, 6 sage leaves, pepper and salt, a bunch of savory herbs, 2 blades of mace, a little nutmeg, ^ teaspoonful of minced lemon peel, sufi&cient gravy to fill the mould✪ Pork Cheese. Cut the pork into pieces, but do not chop; there should be about 3^^ of fat to 1 pound lean; sprinkle with pepper and salt, pound the spices 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. To Boil a Ham — Let it soak in cold water for 24 hours before putting it on the fire, cover it with cold water✪ To Boil a Ham and boil slowly. When it can be easily probed with a skewer lift it out and take off the skin, boiling it again for 1 hour. Leave it in the water it is boiled in till quite cold, when grate burnt bread over it and trim with frills of cut paper. VEAL Roast Veal (Stuffed) — Eight oz. of bruised bread crumbs, 4 oz. of chopped suet, shallot, thyme, marjoram and winter savory, 2 eggs, salt and pepper✪ Roast Veal (Stuffed). Meats. 69 To 8 oz. of bruised crumbs of bread add 4 oz. of chopped suet, shallot, thyme, marjoram and winter savory, all chopped fine; 2 eggs, salt and pepper to season; mix all these ingredients into a firm, compact kind of paste, and use this stuff- ing to fill a hole or pocket which you will have cut with a knife in some part of the piece of veal, taking care to fasten it in with a skewer. A piece of veal weighing 4 lbs. would require ra- ther more than an hour to cook it thoroughly be- fore a small fire. Yeal (Stewed) — Two qts. of water, 1 peeled onion, a few blades of mace, a little salt, }£ lb. of rice, butter, chopped parsley✪ Veal (Stewed).

AI-modernized reading of the original text

Sucking Pig (Roast)— Pig, 3 oz. of breadcrumbs, 18 sage leaves, pepper and salt, tablespoonful of butter, salad oil to baste with, tablespoonful of lemon juice, }4 pint 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, 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 }4 pint of gravy, 1 tables poonful of lemon juice, and the gravy that flowed from the pig; pour a little of this over the pig, and the re- 68 White Ribbon Cook Book. mainder send to the table in a 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 the 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 2 hours for a small pig to roast. Pork Cheese — About 2 lbs, of cold roast pork, a dessertspoonful of chopped-up parsley, 6 sage leaves, pepper and salt, a bunch of savory herbs, 2 blades of mace, a little nutmeg, ^ teaspoonful of minced lemon peel, sufi&cient gravy to fill the mould. Cut the pork into pieces, but do not chop; there should be about 3^^ of fat to 1 pound lean; sprinkle with pepper and salt, pound the spices 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. To Boil a Ham — Let it soak in cold water for 24 hours before putting it on the fire, cover it with cold water and boil slowly. When it can be easily probed with a skewer lift it out and take off the skin, boiling it again for 1 hour. Leave it in the water it is boiled in till quite cold, when grate burnt bread over it and trim with frills of cut paper. VEAL Roast Veal (Stuffed) — Eight oz. of bruised bread crumbs, 4 oz. of chopped suet, shallot, thyme, marjoram and winter savory, 2 eggs, salt and pepper. Meats. 69 To 8 oz. of bruised crumbs of bread add 4 oz. of chopped suet, shallot, thyme, marjoram and winter savory, all chopped fine; 2 eggs, salt and pepper to season; mix all these ingredients into a firm, compact kind of paste, and use this stuffing to fill a hole or pocket which you will have cut with a knife in some part of the piece of veal, taking care to fasten it in with a skewer. A piece of veal weighing 4 lbs. would require rather more than an hour to cook it thoroughly before a small fire. Yeal (Stewed) — Two qts. of water, 1 peeled onion, a few blades of mace, a little salt, }£ lb. of rice, butter, chopped parsley.

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Sucking Pig (Roast)Pork CheeseTo Boil a HamRoast Veal (Stuffed)Veal (Stewed)

The white ribbon cook book