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Classic
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page 57
Hogs are kept to a larger size; the chine (or backbone) is cut down on each
side, the whole length, and is a prime part either boiled or roasted.
The sides of the hog are made into bacon, and the inside is cut out with very
little meat to the bone. On each side there is a large spare-rib; which is
usually divided into two, one sweet-bone and a blade-bone. The bacon is the
whole outside: and contains a fore leg, and a ham; which last is the hind-leg,
but if left with the bacon is called a gammon. There are also griskins. Hog's
lard is the inner fat of the bacon-hog.
Pickled pork is made of the flesh of the hog, as well as bacon.
Porkers are not so old as hogs; their flesh is whiter and less rich, but it is
not so tender. It is divided into four quarters. The fore-quarter has the spring
or foreleg, the fore-loin or neck, the spare-rib and griskin. The hind has the
leg and the loin.
The feet of pork make various good dishes, and should be cut off before the legs
are cured. Observe the same of the cars.
The bacon-hog is sometimes scalded to take off the hair, and sometimes singed.
The porker is always scalded.
To roast a Leg of Pork.
Choose a small leg of fine young pork: cut a slit in the knuckle with a sharp
knife; and Jill the space with. sage and onion chopped, and a little pepper and
salt. When half-done, score the skin in slices, but don't cut deeper than the
outer rind.
Apple-sauce and potatoes should be served to eat with it.
To boil a Leg of Fork.
Salt it eight or ten days: when it is to be dressed, weigh it; let it lie half
an hour in cold water to make it white; allow a quarter of an hour for every
pound, and half an hour over, from the time it boils up; skim it as soon as it
boils, and frequently after. Allow water enough. Save some of it to make
peas-soup. Some
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