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_