CHAPTER XIII.

PORK.

Page

Different joints of Pork 247

When in season 247

To choose Pork 247

To melt Lard 248

To preserve unmelted Lard for 248 many months

To roast a Sucking Pig 249

Baked Pig 250

Pig _à la Tartare_ (_Entrée_) 250

Sucking Pig, _en blanquette_ 250 (_Entrée_)

To roast Pork 251

To roast a Saddle of Pork 251

To broil or fry Pork Cutlets 251

Cobbett’s receipt for curing 252 Bacon

A genuine Yorkshire receipt 253 for curing Hams and Bacon

Kentish mode of cutting up and 254 curing a Pig

French Bacon for larding 254

To pickle Cheeks of Bacon and 257 Hams

Monsieur Ude’s receipt for 255 Hams superior to Westphalia

Super-excellent Bacon 256

Hams (_Bordyke receipt_) 256

To boil a Ham 256

To garnish and ornament Hams 257 in various ways

French receipt for boiling a 258 Ham

To bake a Ham 258

To boil Bacon 259

Bacon broiled or fried 259

Dressed Rashers of Bacon 259

Tonbridge Brawn 260

Italian Pork Cheese 260

Sausage-meat Cake, or _Pain de 261 Porc Frais_

Sausages 261

Kentish Sausage-meat 261

Excellent Sausages 262

Pounded Sausage-meat (_very 262 good_)

Boiled Sausages (_Entrée_) 262

Sausages and Chestnuts (_an 262 excellent dish._) (_Entrée_)

Truffled Sausages, or 263 _Saucisses aux truffles_