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Classic
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page 58
boil it in a very nice cloth, floured; which gives a very delicate look. It
should be small and of a tine grain.
Serve peas-pudding and turnips with it.
Loin and Neck of Pork.
Roast them. Cut the skin of the loin across, at distences of half an inch, with
a sharp pen-knife.
Shoulders and Breasts of Pork.
Put them into pickle, or salt the shoulder as a leg; when very nice, they may be
roasted.
Rolled Neck of Pork.
Bone it; put a forcemeat of chopped sage, a very few crumbs of bread, salt,
pepper, and two or three berries of allspice, over the inside; then roll the
meat as tight as you can, and roast it slowly, and at a good distance at first.
Spring or Forehand of Pork.
Cut out the bone; sprinkle salt, pepper, and sage dried, over the inside; but
first warm a little butter to baste it, and then flour it: roll the pork tight,
and tie it; then roast by a hanging jack. About two hours will do it.
Spare-rib
Should be basted with a very little butter and a little flour, and then
sprinkled with dried sage crumbled, Apple-sauce, and potatoes, for roasted pork.
Pork Griskin
Is usually very hard; the best way to prevent this is, to put it into as much
cold water as will cover it, and let it boil up; then instantly take it off, and
put it into a Dutch oven; a very few minutes will do it. Remember to rub butter
over it, and then flour it, before you put it to the fire.
Blade-bone of Pork
Is taken from the bacon-hog; the less meat left on it in moderation, the better.
It is to be broiled; and when just done, pepper and salt it. Put to it a piece
of butter, and a tea-spoonful of mustard; and serve it covered, quickly. This is
a Somersetshire dish.
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