Roast Little Pig.
I trust entirely to the following receipt. Any one who fancies can cook a little pig, not I.
The pig should be three weeks old, well cleaned, and stuffed with a dressing of this proportion: Two large onions, four times the quantity of bread-crumbs, three tea-spoonfuls of chopped sage, two ounces of butter, half a salt-spoonful of pepper, one salt-spoonful of salt, and one egg. Or it may be filled with a veal force-meat stuffing, if preferred; or, it may be stuffed with hot mashed potatoes. Sew it together with a strong thread, trussing its fore legs forward and its hind legs backward. Rub the pig with butter, flour, pepper, and salt. Roast it at first before a very slow fire, as it should be thoroughly done; or, if it is baked, the oven should not be too hot at first. Baste it very often. When done (in about three hours), place a cob or a potato in the mouth, having put something in at first to keep it open. Serve it with apple-sauce or tomato-sauce.
Roast Pork.
The roasting pieces are the spare rib, the leg, the loin, the saddle, the fillet, and the shoulder. They may be stuffed with a common well-seasoned sage stuffing. The skin, if left on, should be cut in lines forming little squares; if the skin is taken off, sprinkle a little pounded sage over all, and put over it a buttered paper. Be careful, in roasting pork, to put the meat far enough from the fire at first, as it must be thoroughly done. The rule for the time of roasting pork is twenty minutes for each pound. Baste it at first with butter, and afterward with its own drippings. A roast loin of pork is very nice (allowing it to remain well sprinkled with salt an hour or two before roasting) served with cabbage cooked with a little vinegar, or served with sauer-krout.
Broiled Pork Cutlets (Dubois).
Take a fresh neck of pork (free from fat); shorten the bones of the ribs, and remove those of the chine; cut six cutlets off each neck, taking them a little obliquely; trim them, season, and roll them in melted butter and bread-crumbs. Broil them. Pour into a stew-pan four or five table-spoonfuls of vinegar, and double its volume of stock or gravy; let it boil, and thicken it with a little flour. Pass it through a sieve, and add to it pepper and some spoonfuls of chopped pickles. Dish the cutlets in a circle, and pour over them the sauce; or pork cutlets may be fried or sautéd in a stew-pan, in a little hot lard, and served with the same sauce.
Pork and Beans.
Soak a quart of beans overnight. The next day boil them with a sliced onion, one large onion to a quart of beans (they will not taste of the onion), and when they are almost done, put them into a baking-dish, taking out the onions. Almost bury in the centre of the beans a quarter of a pound of salt pork; pour in some of the water in which the beans were boiled, and bake about an hour.
Another way is to omit the onions, and after parboiling the beans put them into the bake-pan with one large spoonful of molasses and a quarter of a pound of pork, and bake them two hours.