342. Loin or Neck of Pork à la Piémontaise.—The neck or loin must be plain roasted; you have peeled and cut four onions in dice, put them into a stewpan, with two ounces of butter, stir over the fire until rather brown, then add a tablespoonful of flour, mix well, add a good pint of broth, if any, or water, with an ounce of glaze, boil ten minutes, add two tablespoonfuls of French mustard, with a little pepper, salt, and sugar, pour the sauce upon the dish, and dress your joint upon it; serve with a little apple sauce separate in a boat.
343. Loin or Neck of Pork, Normandy fashion.—Procure a neck or loin, put it in a common earthen dish, having previously scored the rind, rub over with a little oil, place about twenty potatoes, cut in halves or in quarters, in the dish with the pork, ten onions peeled, and twenty apples, peeled and quartered, place in a warm oven for an hour and a half or more, then dress it upon your dish with the apples, onions, and potatoes around, and serve.
344. Bacon and Ham.—Bacon-pigs are cut up differently for hams, bacon, &c., but a poleaxe should never be used for killing them, as it spoils the head. To be good, the fat must be firm, with a slight red tinge, the lean a dark red, and stick close to the bone; the rind thin, if young; if old (should it be well fed it is sometimes better), it will be thick. For hams, choose one short in the hock; run the knife close under the bone, when it comes out, if not smeared and has a pleasant smell, it is good.
345. Ham.—This useful and popular dish, which is equally a favorite in the palace and the cottage, may be dressed in upwards of fifty different ways, with as many different dishes, which are described in their place. They should be well soaked in water, and boiled gently for three or four hours. If to serve hot, take the skin off, except from the knuckle, which cut to fancy; trim the fat to a nice appearance, glaze and serve, or throw over some sifted raspings of bread mixed with a little chopped parsley. Serve where recommended.
346. Bacon.—A piece of good streaky bacon, not too salt, should be put into cold water and boiled for one hour and a half, and served with broad beans, when in season, round it, or any young peas.