Hand-Book of Practical Cookery, for Ladies and Professional Cooks / Containing the Whole Science and Art of Preparing Human Food

by Pierre Blot

TO SELECT.

When the rind is tender and thin, the pork is young; when thick and hard, it is old.

To be good, the meat must be soft, and have a fresh and good appearance.

We do not think it necessary to indicate here how to make black puddings, chitterlings, Bologna, and other sausages. It is nearly, if not quite impossible, for a person having no practice in it, to make them edible; it is better to buy them ready made at pork-butchers' shops, or to hire an experienced person to make them.