798. - A Leg Of Pork Boiled

After having been salted, it should be washed in clean cold water, and scraped thoroughly white and clean preparatory to cooking; it should then be put into a floured cloth and into cold water on the fire; when the rind is quite tender the pork will be done; let the water be well skimmed, and serve with such vegetables as are in season; should the joint be large allow a quarter of an hour to each pound, with an additional twenty minutes from the time it boils.

799. - Loin Of Pork

Should, like the leg, be scored before roasting, and well jointed to make the chops separate easily, and then roast as a loin of mutton; or it may be put into enough water to cover it, simmer until it is nearly done, then take it out, take the skin off, coat it well with yolk of egg and bread-crumbs, roast for about a quarter of an hour, until it is thoroughly done.

800. - A Fillet Of Pork To Resemble Veal

The fillet should be cut from the leg of a very large pig; remove the bone and fill the orifice with veal stuffing; roast it until it is more than half done, then take some thin broth and put it in the stewpan, put in the pork, stew until it is thoroughly done, then thicken the gravy, and send it to table with forcemeat balls and lemon cut in slices.

801. - Neck Of Pork Rolled

Bone it, chop sage finely; mix it with well powdered bread-crumbs, cover the meat with it on both sides, roll the pork, fasten it securely, and roast it gently.

A hand and spring are sometimes dressed thus.

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802. - Sparerib Of Pork - Roast

You must paper and joint this down the middle, and sprinkle it with a little fine sage and salt; baste and flour it well; apple sauce in a boat.

803. - Sparerib

A sparerib will take two hours and a half to roast unless very large, and then three hours will be required to cook it thoroughly; while roasting baste with butter and dredge with flour; pound some sage and powder the sparerib with it about twenty minutes before it is done; a pinch of salt may be added.

804. - Chine Of Pork

This joint is usually sent to table with turkey; it should be salted for about sixty or seventy hours previous to cooking, and then be roasted; it is usually prepared so.

806. - Pork Cutlets

Perhaps few things of a simple nature, and served in a plain way, are better than a hot pork chop, cut about half an inch thick, trimmed neatly, and broiled upon the gridiron.

Or:-Fry in salad-oil; serve with sauce Robert or gherkin sauce, the gherkins being shred fine into some good thick brown gravy.

Or:- Marinade the cutlets four hours in oil with an onion in slices, parsley, bay-leaf, pepper, and salt; fry them in the marinade; serve with tomato sauce.

807. - Mock Goose, Or Leg Of Pork Roasted Without The Skin

Parboil it, and take off the skin; then put it down to roast; baste it with butter, and make a savory powder of minced or dried sage, ground black pepper, salt, and fine bread-crumbs; add a little very finely minced onion: sprinkle the leg with this when almost roasted; put half a pint of made gravy into the dish, and garnish the dish with balls of this dressing fried or broiled. - (Recommended by a Lady of New York.)