4. The hand.
FORE QUARTER 5. The fore-loin.
6. The cheek.
[Illustration: SIDE OF A PIG, SHOWING THE SEVERAL JOINTS.]
The weight of the several joints of a good pork pig of four stone may be as follows; viz.:—
The leg 8 lbs.
The loin and spring 7 lbs.
The hand 6 lbs.
The chine 7 lbs.
The cheek from 2 to 3 lbs.
Of a bacon pig, the legs are reserved for curing, and when cured are called hams: when the meat is separated from the shoulder-blade and bones and cured, it is called bacon. The bones, with part of the meat left on them, are divided into spare-ribs, griskins, and chines.
CHAPTER XVII.
PORK CUTLETS (Cold Meat Cookery).
796. INGREDIENTS.—The remains of cold roast loin of pork, 1 oz. of butter, 2 onions, 1 dessertspoonful of flour, 1/2 pint of gravy, pepper and salt to taste, 1 teaspoonful of vinegar and mustard.
Mode.—Cut the pork into nice-sized cutlets, trim off most of the fat, and chop the onions. Put the butter into a stewpan, lay in the cutlets and chopped onions, and fry a light brown; then add the remaining ingredients, simmer gently for 5 or 7 minutes, and serve.
Time.—5 to 7 minutes. Average cost, exclusive of the meat, 4d.