PORK.
[246]. Pig's Tongue. Prepare and cook as for calf's tongue ([Art. 205]), and serve with a sauce piquante ([Art. 86]), or sauce ravigote ([Art. 110]), or sauce tartare ([Art. 112]).
[247]. Fillet of Pork à la Fermière. Take five small fillets of pork, divide them in two, shaping them alike, and put them in an earthen jar; peel and slice a carrot and an onion, put them in a frying-pan with a claret-glass of white wine, a clove of garlic, two bay-leaves, two branches of thyme, two cloves, four parsley-roots, a little mace, and a pinch of pepper. Boil them for five minutes, let them become cold, pour over your fillets of pork, and allow them to soak twelve hours; then drain off your fillets and put them in a saucepan with three quarters of their height of consommé (stock, [Art. 1]) and three tablespoonfuls of the liquid in which your fillets were soaked. Boil on a good fire for half an hour, drain them, keep them hot, reduce the liquid one half in which they were cooked, drain it, and serve with your fillets.
[248]. Boiled Pigs' Feet. Take eight pigs' feet, and, if raw, tie them securely in a cloth so as to preserve their shape, put them in a saucepan with half an ounce of salt, three cloves, three pepper-corns, three branches of thyme, three bay-leaves, a little mace, two parsley-roots, a sliced carrot, a wineglass of vinegar, and moisten liberally with water. Simmer gently for six hours, let them become cold in their liquor; remove the cloths in which they were tied, dip them in beaten egg, roll them thickly in bread-crumbs, broil them, and, when a deep yellow color, serve very hot. You may serve with them a sauce piquante ([Art. 86]).
[249]. Pigs' Kidneys Sautés. Chop two shallots and a small onion very fine, put them in a frying-pan with an ounce of butter, color them very gently, and add four pigs' kidneys cut in thin slices, a pinch of salt and pepper, and a little nutmeg; toss them for a few minutes without stopping, and, when they are almost done, add a teaspoonful of flour, which mix well with the kidneys, a sherry-glass of white wine, a tablespoonful of chopped parsley; mix all well together, and serve, without having allowed them to boil.
[250]. Sausage of Fresh Pork. Take a pound of lean pork and the same of fat pork; chop them very fine, adding half an ounce of salt, a pinch of pepper, a little nutmeg, a pinch of sage, a shallot and a teaspoonful of parsley, both chopped fine; mix all well together, and put this farce in the thin skin used for enveloping sausages, by means of a funnel; tie all together securely in several places, and broil them a fine light color, and serve. Flat sausages are prepared in the same manner.
[251]. Spare-Ribs, Apple Sauce. Take eight ribs of fresh pork, put them in a pan, with a pinch of salt sprinkled on top, and some melted butter; send to the oven for an hour, or until well colored. Pare a dozen apples, put them in a saucepan with two ounces of sugar, a little nutmeg, a very little cinnamon, the juice of a lemon, and a little water. Put your apples through a sieve, and serve, when very cold, with your roast.
[252]. Pork Chops, Sauce Robert. Take eight pork chops, put them in a frying-pan in which you have melted an ounce of butter, sprinkle them with a little salt and pepper, a very little nutmeg, a pinch of allspice, and color them on both sides on a quick fire; serve them on a dish with a sauce Robert ([Art. 92] ), Italian sauce ([Art. 93]), sauce ravigote hot ([Art. 110] ), sauce piquante ([Art. 86]), or tomato sauce ([Art. 90] ).
[253]. Broiled Pork Chops. Proceed as for broiled mutton chops ([Art. 232]), and serve with any of the above sauces.
[254]. Pork Chops à l'Indienne. Fry as for pork chops, sauce Robert ([Art. 252]), and drain off the grease. In a saucepan put half a pint of Spanish sauce ([Art. 80]) and a teaspoonful of curry; add your chops, simmer gently for about ten minutes, and serve them with the sauce around them, and boiled rice in the center.
[255]. Pig's Head, Sauce Poivrade. Cut the meat from a pig's head, divide in pieces of about two inches long, put them in an earthen jar with an onion cut in slices, three bay-leaves, three branches of thyme, three cloves, three pepper-corns, a pinch of pepper, two parsley-roots, two claret-glasses of vinegar, and soak twenty-four hours; then put them in a saucepan with enough water to cover them, a carrot and an onion cut in slices. Boil gently two hours, drain your pork, and serve with a sauce poivrade ([Art. 95]).
[256]. Frankfort Sausages, with Sourcrout. Take ten Frankfort sausages, boil them five minutes in boiling water, and serve them with a garnish of sourcrout ([Art. 417]).
[257]. Roast Sucking Pig farcied. Take a sucking pig, make an incision in the top of the thighs and shoulders; remove all sinews from the intestines, which chop fine with a pound of bread-crumbs which you have soaked in water and then pressed almost dry. Put two sliced onions in a saucepan on the fire, with an ounce of butter, for five minutes; then add your mixture, half an ounce of salt, a good pinch of pepper, a little nutmeg, a pinch of allspice, three times as much of sage; mix all well together, and with this mixture stuff the inside of the pig and sew up the paunch. Put it on a pan to roast for four hours, with a claret-glass of white wine. Baste it several times just before serving, remove the string with which it was sewed, strain, remove all grease from its liquor, and serve with the pig.
[258]. Glazed Ham. Trim a ham of about five pounds, cut the thigh-bone, and put it in cold water to soak, if old, twenty-four hours, during which time change the water twice; if new, twelve hours will suffice. After soaking, wrap it up in a cloth and put it in a large pot, with enough water to cover it; add a carrot, an onion, three bay-leaves, three cloves, one clove of garlic, six pepper-corns, and simmer very gently five hours; after which remove the pot from the fire, and a moment afterward take out your ham; unfasten the cloth, remove the thigh-bone, leaving the knuckle-bone. Drain your ham, put it back again in the cloth in a deep, round bowl, with a weight on top, until the next day, then take off the cloth, trim the ham carefully, and remove the rind within five inches of the knuckle-bone; cut it in points, brush the ham over with glaze ([Art. 179]). Decorate with aspic jelly ([Art. 278] or 279); garnish the knuckle-bone with a ruffle of paper, and serve.
[259]. Glazed Ham with Champagne Sauce. Proceed as for the foregoing, put half a pint of Spanish sauce ([Art. 80]) in a saucepan on the fire, add a glass of champagne or champagne cider, boil for a moment, and serve in a sauce-boat with your ham.
[260]. Glazed Ham with Truffles. Proceed as for glazed ham ([Art. 258]), except that instead of boiling five hours, boil four hours. Then take out a quart of its liquid and substitute a bottle of white wine. Simmer slowly for an hour, drain, then remove the napkin, take out the thigh-bone, leaving the knuckle-bone joint. Cover the back of the ham with incisions, in which insert large slices of truffles, which you have previously cooked in a little of the ham's liquor, some of which now pour over the ham. Wrap it up again very tight in the napkin, and finish as for glazed ham.
[261]. Ham à l'Américaine. Take a ham of about five pounds, prepare as for glazed ham, put it in a pot with a quart of claret, and enough water to cover it. Simmer very gently five hours. Then take it out, sprinkle lightly with sugar, send to the oven, and, when well-colored, serve with a garnish of spinach, Brussels sprouts, green peas, or other green vegetables, according to taste.
[262]. Ham à la Zingara. Cut ten slices of raw ham rather thick, put them in a frying-pan, in which you have melted a little lard. Color them on both sides, take them out of your frying-pan and keep them hot. Mix with your lard two ounces of bread-crumbs, press through a sieve, and put them on the fire five minutes, stirring constantly; moisten with a sherry-glass of white wine; add a little salt, pepper, and nutmeg, and a little chopped parsley. Mix all well together, and serve with your slices of ham on top.
[263]. Roast Ham. Trim and pare a ham, of about five pounds, soak it for two days, changing the water about every eight hours, after which let it soak for about half a day in two bottles of white wine; then put it to roast by a slow fire, for about four hours, covering it underneath with thin pieces of larding pork, and basting it often with hot water, which you have put in your pan. When your ham is nearly done, take off the rind within six inches of the knuckle-bone, cut it in long points; sprinkle the ham on top with bread-crumbs, and serve with a hunter sauce ([Art. 97]).
[264]. Ham Toast. Cut the crust from eight slices of bread of medium thickness, spread some butter thickly on top, and a little mustard, then some grated cheese and ham, very little chopped shallot, and some cayenne pepper. Send to the oven for a few moments, or until the cheese is dissolved, and serve immediately.