PORK.
719. Black Sausage, Mashed Potatoes.
—Take six black sausages (or blood pudding); make four light incisions on each side of them with a knife, then broil them for five minutes on each side. Neatly arrange a pint of mashed potatoes ([No. 998]) on a hot dish; nicely dress the sausages over, and serve. They also may be baked in a pan in the hot oven for ten minutes.
720. Suckling Pig, Apple Sauce.
—Thoroughly clean the interior of a small, tender, suckling pig (reserving the liver); drain it well. Season the interior with two pinches of salt, one good pinch of pepper, and the third of a pinch of grated nutmeg. Chop up the liver very fine, and fry it in a saucepan, with half an ounce of butter, for five minutes. Stuff it with American forcemeat ([No. 229]), then sew up the aperture with a kitchen-needle. Have a roasting-pan ready, sprinkle into it half a cupful of cold water, then lay in the pig, so that it rests on its four legs. Completely cover all around with a buttered paper, then put it into a moderate oven, and let cook for two hours; baste it frequently, while cooking, with its own gravy. Remove it to a hot dish, untie, skim the fat from the gravy, and strain the lean part of it over the pig. Serve with a pint of hot apple sauce ([No. 168]) in a separate bowl.
721. Boiled Ham, plain.
—Select a nice, small, lean ham of about seven pounds, and steep it in cold water during a whole night; take it out, lay it on a board or table, dry it thoroughly in a cloth, then put it in a saucepan and cover it with cold water. Let it boil for two hours, then remove it from its stock, lift off the upper skin, trim it neatly, and ornament artistically the large end bone with a pretty paper ruffle, then serve it with any kind of sauce required for garnishing.
722. Cold Boiled Ham, for family use.
—Proceed the same as for [No. 721], but let the ham be thoroughly cooled off before serving.
723. Roast Ham, Champagne Sauce.
—Boil a ham exactly as directed for [No. 721], making a few lengthwise incisions on the surface. Sprinkle the top with a little powdered sugar; arrange it in a roasting-pan, then place it in a slow oven for fifteen minutes. Serve with half a pint of champagne sauce ([No. 204]).
724. Roast Ham, with Corn à la Crême.
—The same as for [No. 723], serving with it one pint of hot corn à la crême ([No. 963]).
725. Roast Ham, With Spinach.
—Proceed as for [No. 723], only serving with one pint of cooked hot spinach au jus ([No. 943]).
726. Pig’s Cheek, With Spinach.
—Take two lean, smoked pig’s cheeks; let them soak in cold water over night, then drain them well, and put them in a saucepan, covering them with cold water. Let cook for one hour and three-quarters; then lay them on a dish, drain well again, and lift off the rind and skin which adheres to the tongue, then remove the bones, and place the cheeks on a hot serving-dish. Garnish with one pint of hot spinach au jus ([No. 943]); arrange the cheeks nicely on top, and serve.
727. Pig’s Feet à la St. Hubert.
—Split three good-sized, boiled pig’s feet in two, place them on a deep dish, season with a pinch of salt, half a pinch of pepper, and one tablespoonful of oil. Roll them well together, and lay them in fresh bread-crumbs. Put them to broil for four minutes on each side, and then serve with half a pint of hot piquante sauce ([No. 203]), to which has been added a teaspoonful of diluted mustard. Pour the sauce on the dish, and arrange the feet nicely upon it.
728. Pig’s Feet, Sauce Robert.
—Exactly the same as for [No. 727], serving with half a pint of hot Robert sauce ([No. 192]).
729. Pig’s Feet, Sauce Piquante.
—The same as for [No. 727], serving with half a pint of hot piquante sauce ([No. 203]), omitting the mustard.
730. Pig’s Feet, New York Style.
—The same as for [No. 727], serving them on six pieces of toast, with a gill of maître d’hôtel butter ([No. 145]) over the feet.
Boston Style.
—Dip them in frying batter, then fry in a pan with two ounces of butter on a moderate fire for ten minutes. Dress them on a hot dish with a folded napkin, and serve with any sauce desired separately.
731. Pig’s Feet à la Poulette.
—Put three boiled pig’s feet, cut in two, into a saucepan with half an ounce of butter, let simmer for five minutes, add a pint of poulette sauce ([No. 598]); heat without boiling for five minutes, then serve with a little chopped parsley sprinkled over.
732. Stuffed Pig’s Feet à la Périgueux.
—To one and a half pounds of boned turkey forcemeat ([No. 813]) add two minced truffles and half a glassful of Madeira wine; mix well together in a bowl. Spread six pieces of crépinette (a skin found in the stomach of the pig), the size of the hand, on the table. Lay on each one a piece of forcemeat the size of an egg; spread it well, and lay one-half of a boned pig’s foot on top ([No. 734]). Cover with another light layer of forcemeat, and finish each with three thin slices of truffles. Cover the crépinettes so that they get the form of envelopes; fold them up, and dip one after the other in beaten egg, then in fresh bread-crumbs, and cook in a sautoire with two ounces of clarified butter. Place a heavy weight on top of the feet, let cook on a slow fire for twelve minutes on each side, and serve with half a pint of hot Périgueux sauce ([No. 191]) on the dish, and the pig’s feet on top.
733. Stuffed Pig’s Feet, Madeira Sauce.
—Exactly the same as for the above, only serving with half a pint of hot Madeira sauce ([No. 185]) in place of the other.
734. Boned Pig’s Feet.
—Take three boiled feet, cut them in two, put them into boiling water for four minutes, then take them out. Drain well, bone them, then put the flesh into a dry, clean cloth, and wipe them thoroughly.
735. Sausages, with White Wine.
—Brown a very finely chopped onion in a sautoire with one ounce of butter. Moisten with half a glassful of white wine, and add two country sausages; prick them slightly with a fork, then cover the pan, and let cook for five minutes. Put in half a pint of Espagnole sauce ([No. 151]), cook again for five minutes, and serve with a little chopped parsley sprinkled over.
736. Sausages à l’Anglaise.
—Place twelve country sausages on a baking-tin; prick them a little, and separate them by twelve slices of bread cut the same height as the sausages. Bake in the oven for twelve minutes, baste them occasionally with their own juice, and serve with half a pint of hot Madeira sauce ([No. 185]) in a separate bowl.
737. Sausages à l’Italienne.
—The same as for [No. 735], adding six minced mushrooms to the sauce five minutes before serving.
738. Sausages à la Bourguignonne.
—Take twelve country sausages, prick them with a fork, and place them in a baking-dish. Put them in the oven, and let cook for ten minutes; garnish a hot dish with a pint of hot purée of red beans ([No. 951]); and arrange the sausages on top, then serve.
739. Sausages, with Cabbage.
—Procure a medium-sized white cabbage; remove all the green leaves, and cut it into four square parts, suppressing the centre stalks. Wash thoroughly in cold water, then drain well in a cloth; when finished cut them into small pieces, and put them into boiling, salted water for five minutes. Remove into cold water to let it cool off moderately; take it out, drain in a colander, and put the cabbage into a saucepan with a gill of fat from the soup-stock, or an ounce of butter. Season with a good pinch of salt and half a pinch of pepper, also a whole medium-sized onion, and a carrot cut into four pieces. Put on the lid of the saucepan, remove to a moderate fire, and let cook for thirty minutes. Take twelve country sausages, prick them with a fork, add them to the cabbage, and let all cook together for twelve minutes. Dress the cabbage on a hot dish, and decorate with the sausages and carrots on top. Serve very hot.
740. Sausages au Gastronome.
—Prick twelve nice, lean sausages with a fork; put them in a tin baking-dish, and cook them for six minutes in the oven. Add two raw eggs to a pint and a half of mashed potatoes, with three tablespoonfuls of grated Parmesan or Swiss cheese, mix well together, and lay it on a baking-dish. Place the sausages on top, put it in the oven, and let cook for six minutes. When finished take them out, and serve on a dish with half a gill of demi-glace ([No. 185]) thrown over.
741. Pork Tenderloin.
—Procure three good-sized pork tenderloins, pare them neatly, remove the sinews, and cut each fillet lengthwise in two without detaching; place in a sautoire with a tablespoonful of butter. Season them one hour before cooking with two pinches of salt and one pinch of pepper, and let them cook on the stove for six minutes on each side. Arrange them on a hot serving-dish, and skim the fat from the surface of the gravy. Add to the lean part half a cupful of broth ([No. 99]), letting it come to a boil, and mixing well with a spoon. Strain the gravy over the fillets, and serve. Any sauce or garnishing desired may be added to the tenderloins.
742. Pork Andouillettes.
—Procure one and a half pounds of andouillettes; cut them into six pieces, and make four slight incisions on each side. Place them in a tin baking-dish, and put them in the oven to cook for eight minutes. Remove them to a hot serving-dish, previously placing thereon a pint of mashed potatoes, or a pint of hot purée of peas, and place the andouillettes, nicely arranged, on top.
743. Pork Chops, Plain.
—Take six thick pork chops, pare and flatten them nicely, then season with a pinch of salt and a pinch of pepper one hour before using them. Put them in a sautoire with one ounce of butter, and let cook on the stove for six minutes on each side. Arrange the chops on a hot dish, skim off the fat from the gravy, and add half a cupful of broth to the lean part. Let come to a boil, strain over the chops, and serve.
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 maître d’hôtel 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 à la Diable.
—The same as for [No. 743], but serving with half a pint of sauce à 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 à la Purée de Pois.
—The same as for [No. 743], pouring half a pint of hot purée of peas on the dish, and placing the chops over.
750. Pork Chops with Purée of Potatoes.
—Exactly the same as for [No. 743], serving with a pint of purée 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.
For broiling and frying.—Cut from the boneless part the necessary number of slices desired to be used each time, as thin as possible, always beginning from the side of the edge-bone. Pare off the skin neatly from the slices, and arrange them on the broiler, then broil them for two minutes on each side; take from off the fire, dress them on a hot dish, and send to the table.
By preparing the ham as described in the above, it will always be crisp and enjoyable. When frying, four minutes will be sufficient in very hot fat.
754. How to Prepare English Breakfast Bacon.
—Procure a fine, fresh English breakfast bacon, and with a keen knife cut the under bones off; pare both edges neatly, also the end (the opposite side to the string which hangs it up). With the use of the same sharp knife, cut the necessary number of slices desired for immediate use, and no more. Thin slices are always preferable, so that the bacon, whether broiled or fried, will be crispy and tasty. When cutting off the slices be careful to avoid detaching them from the skin, also cut them crosswise, but never lengthwise. Arrange the slices on the broiler, and broil on a moderate fire for two minutes on each side; dress the crispy slices on a hot dish, and serve immediately.
Four minutes will suffice for frying. See that the bacon is kept hanging by the string in a dry, cool place, but never put it on the ice.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.