Modern cookery for private families by Eliza Acton
CHAPTER XIII.
PORK.
Page
Different joints of Pork 247
When in season 247
To choose Pork 247
To melt Lard 248
To preserve unmelted Lard for 248
many months
To roast a Sucking Pig 249
Baked Pig 250
Pig _à la Tartare_ (_Entrée_) 250
Sucking Pig, _en blanquette_ 250
(_Entrée_)
To roast Pork 251
To roast a Saddle of Pork 251
To broil or fry Pork Cutlets 251
Cobbett’s receipt for curing 252
Bacon
A genuine Yorkshire receipt 253
for curing Hams and Bacon
Kentish mode of cutting up and 254
curing a Pig
French Bacon for larding 254
To pickle Cheeks of Bacon and 257
Hams
Monsieur Ude’s receipt for 255
Hams superior to Westphalia
Super-excellent Bacon 256
Hams (_Bordyke receipt_) 256
To boil a Ham 256
To garnish and ornament Hams 257
in various ways
French receipt for boiling a 258
Ham
To bake a Ham 258
To boil Bacon 259
Bacon broiled or fried 259
Dressed Rashers of Bacon 259
Tonbridge Brawn 260
Italian Pork Cheese 260
Sausage-meat Cake, or _Pain de 261
Porc Frais_
Sausages 261
Kentish Sausage-meat 261
Excellent Sausages 262
Pounded Sausage-meat (_very 262
good_)
Boiled Sausages (_Entrée_) 262
Sausages and Chestnuts (_an 262
excellent dish._) (_Entrée_)
Truffled Sausages, or 263
_Saucisses aux truffles_