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Classic
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page 138
V. PORK.
NOTE.--Pork does not need to hang for any length of time to become tender, nor
need it be pounded. The slightest taint renders it unfit for use.
124. To bake a whole Ham. After cutting away the bone and point from the ham of
a young pig, rub with salt, put it into a small crock and pour over it hot
vinegar in which have been boiled a handful of chopped eschalots or onions, a
little tarragon, a spoonful of peppercorns, a teaspoonful of cloves and 3 bay
leaves, let it lay in this for a week; if it is only one-half covered it should
be drenched and turned daily. If a small piece only is to be baked, the spices
should be taken in proportion. If the ham is to be boiled, put it on the fire
with half of the liquor and about 1 or 2 quarts of water, with the skin to the
top, cover tightly and boil until almost tender. Then pour off all of the broth
and strain it; put a piece of butter into the pan and either take a sharp knife
and criss-cross the skin of the ham and insert a clove in the corner of each
little square, or else take off the skin and thickly dredge the ham with finely
rolled crackers mixed with nutmeg, bake uncovered in a hot oven until quite
tender and brown, gradually add the liquor, 1/2 cupful at a time. Baste the
sides of the ham frequently but with care, so that the upper crust will become
crisp. When serving, take part of the fat from the gravy, put into it a heaping
spoonful of flour, stir for a few minutes, make up as much gravy as is wanted
and put in a few lemon slices.
The ham can be garnished as follows: Boil several celery roots in salted water
until half done, slice lengthwise and cook them not too tender in the ham broth
before the latter in poured off. Set aside until ready to serve, and when the
gravy is done, simmer the celery in this for a few moments, and use to garnish
the dish.
To cook a whole ham will take about 3 hours.
125. Fresh Loin of Pork with a Crust (Mecklenburg Style). Take off the skin and
rinse the meat with cold water, point with cloves at intervals of 3 inches,
sprinkle with salt and put into the oven in a pan containing water; the oven
should not be too hot at first, otherwise
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