Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Pork

Pork Spareribs.—Serve one rib to each person.

Loin of Pork.—Chops may be carved and served, or the roast may be carved exactly like the sirloin of beef.

Roast Ham.—Cut through the meat to the bone, using the portion nearest the knuckle first. Ham should be cut in very thin slices.

Tongue.—The small end of the tongue is inferior to the thicker portion. Cut slices crosswise of the tongue and serve a slice from both portions to each person.

Roast Pig.—Place the head of the pig at the right hand of the carver. Cut off the ears, then the head; cut the head in halves. Cut the whole length of the backbone, dividing the creature in two pieces.

Cut off the leg of one half, then separate the shoulder from the body. Carve the ribs and loin at right angles with the backbone. Cut the other half in the same way. Young pig meat is very tender and the bones are soft, so that carving is an easy matter.