This is made somewhat after the style of the famous English beefsteak pudding—differs only in two points. Cut up the pieces of fresh pork and stew in the skillet, in slightly salted water, till soft. Make a rich biscuit dough or plain pie paste. Line a quart basin and fill with the stewed pork. Add pepper, a few chopped potatoes if desired, cover all with the paste pinched tightly over, tie a small cloth tightly over the basin, then place basin in a larger cloth, gather the corners together and tie snugly over top, boil in a kettle for half an hour. Be sure the water is boiling hot before placing the basin in, and keep it boiling, with a tight lid.
Roasts.
FRESH LEG.
Score the leg with sharp knife in half-inch gashes, fill with a filling made of chopped onion, sage, bread crumbs and mixed with the beaten yolks and whites of 2 eggs, salt; stuff knuckle and gashes also. Pepper freely and roast it well. A leg weighing 8 lbs. requires three hours of a steady fire. Drain off fat from roasting tin and make a brown gravy. Serve with tart apple sauce.
WITH BUTTERMILK.
Take a piece of pork that is quite lean, soak over night in buttermilk and boil until about half done, then put it in the baking pan, cut through the rind in slices, sprinkle with pepper and sugar and bake to a golden brown.
DANISH PORK ROAST.
Braise the roast, and between each slit insert a bit of sage—which may be removed before serving; place in a deep stewpan and fill the corners and crevices with prunes that have been previously soaked in water long enough to regain their natural size. Roast in moderate oven, basting as usual, taking care not to break the prunes. When half done, take up the prunes, remove pits, crush and add to a dressing made as follows: Moisten 2 cups bread crumbs—one-third corn bread is preferable to all wheat—season with salt, pepper and a mere hint of onions. Put into a cheesecloth bag—saltbag if at hand—and bake beside the roast for half an hour, taking care to prevent scorching. Serve in slices with the roast.