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page 129
BOILED LEG OF PORK.
For boiling, choose a small, compact, well-filled leg, and rub it well with
salt; let it remain in pickle for a week or ten days, turning and rubbing it
every day. An hour before dressing it put it into cold water for an hour, which
improves the color. If the pork is purchased ready salted, ascertain how long
the meat has been in pickle, and soak it accordingly. Put it into a boiling-pot,
with sufficient cold water to cover it; let it gradually come to a boil, and
remove the scum as it rises. Simmer it very gently until tender, and do not
allow it to boil fast, or the knuckle will fall to pieces before the middle of
the leg is done. Carrots, turnips or parsnips may be boiled with the pork, some
of which should be laid around the dish as a garnish.
Time.-A leg of pork weighing eight pounds, three hours after the water boils,
and to be simmered very gently.
FRESH PORK POT-PIE.
Boil a spare-rib, after removing all the fat and cracking the bones, until
tender; remove the scum as it rises, and when tender season with salt and
pepper; half an hour before time for serving the dinner thicken the gravy with a
little flour. Have ready another kettle, into which remove all the bones and
most of the gravy, leaving only sufficient to cover the pot half an inch above
the rim that rests on the stove; put in the crust, cover tight, and boil
steadily forty-five minutes. To prepare the crust, work into light dough a small
bit of butter, roll it out thin, cut it in small square cakes, and lay them on
the moulding-board until very light. No steam should possibly escape while the
crust is cooking, and by no means allow the pot to cease boiling.
ROAST SPARE-RIB.
Trim off the rough ends neatly, crack the ribs across the middle, rub with salt
and sprinkle with pepper, fold over, stuff with turkey dressing, sew up tightly,
place in a dripping-pan with a pint of water, baste frequently, turning over
once so as to bake both sides equally until a rich brown.
PORK TENDERLOINS.
The tenderloins are unlike any other part of the pork in flavor. They may be
either fried or broiled; the latter being dryer, require to be well-buttered
before serving, which should be done on a hot platter before the butter becomes
oily. Fry them in a little lard, turning them to have them cooked through; when
done, remove, and keep hot while making a gravy by dredging a little flour into
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