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Classic
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page 66
beaten, half a pound of bread-crumbs that have been scalded with a pint of milk,
pepper, and salt. Half fill the skins; which must first be cleaned with the
greatest care, turned several times, and soaked in several waters and last in
rose-water. Tie the skins in links, boil and prick them with a clean fork to
prevent their bursting. Cover them with a clean cloth till cold.
White Hog's Puddings.
When the skins have been soaked and cleaned as before directed, rinse and soak
them all night in rose-water, and put into them the following filling: Mix half
a pound of blanched almonds cut into seven or eight bits, with a pound of grated
bread, two pounds of marrow or suet, a pound of currants, some beaten cinnamon,
cloves, mace, and nutmeg, a quart of cream, the yolks of six and whites of two
eggs, a little orange-flower water, a little fine Lisbon sugar, and some
lemon-peel and citron sliced, and half fill the skins. To know whether sweet
enough, warm a little in a panikin. In boiling, much care must be taken to
prevent the puddings from bursting. Prick them with a small fork as they rise,
and boil them in milk and water. Lay them in a table-cloth till cold.
Hog's Lard
Should be carefully melted in a jar put into a kettle of water, and boiled, run
it into bladders that have been extremely well cleaned. The smaller they are,
the better the lard keeps; as after the air reaches it, it becomes rank. Put in
a sprig of rosemary when melting.
This being a most useful article for frying fish, it should be prepared with
care. Mixed with butter, it makes fine crust.
To cure Hams.
Hang them a day or two; then sprinkle them with a little salt, and drain them
another day; pound an ounce and a half of saltpetre, the same quantity of
bay-salt, half an ounce of sal-prunel, and a pound of the coarsest sugar. Mix
these well; and rub them into each ham every day for four days, and turn it. If
a small one,
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