CHAPTER XIII.
PORK.
| Page | |
| Different joints of Pork | [247] |
| When in season | [247] |
| To choose Pork | [247] |
| To melt Lard | [248] |
| To preserve unmelted Lard for many months | [248] |
| To roast a Sucking Pig | [249] |
| Baked Pig | [250] |
| Pig à la Tartare (Entrée) | [250] |
| Sucking Pig, en blanquette (Entrée) | [250] |
| To roast Pork | [251] |
| To roast a Saddle of Pork | [251] |
| To broil or fry Pork Cutlets | [251] |
| Cobbett’s receipt for curing Bacon | [252] |
| A genuine Yorkshire receipt for curing Hams and Bacon | [253] |
| Kentish mode of cutting up and curing a Pig | [254] |
| French Bacon for larding | [254] |
| To pickle Cheeks of Bacon and Hams | [257] |
| Monsieur Ude’s receipt for Hams superior to Westphalia | [255] |
| Super-excellent Bacon | [256] |
| Hams (Bordyke receipt) | [256] |
| To boil a Ham | [256] |
| To garnish and ornament Hams in various ways | [257] |
| French receipt for boiling a Ham | [258] |
| To bake a Ham | [258] |
| To boil Bacon | [259] |
| Bacon broiled or fried | [259] |
| Dressed Rashers of Bacon | [259] |
| Tonbridge Brawn | [260] |
| Italian Pork Cheese | [260] |
| Sausage-meat Cake, or Pain de Porc Frais | [261] |
| Sausages | [261] |
| Kentish Sausage-meat | [261] |
| Excellent Sausages | [262] |
| Pounded Sausage-meat (very good) | [262] |
| Boiled Sausages (Entrée) | [262] |
| Sausages and Chestnuts (an excellent dish.) (Entrée) | [262] |
| Truffled Sausages, or Saucisses aux truffles | [263] |