Chapter XIII
Reading edition
PORK.
Page
Different joints of Pork 247
When in season 247
To choose Pork 247
To melt Lard 248
To preserve unmelted Lard for many months 248
To roast a Sucking Pig 249
Baked Pig 250
Pig à la Tartare (Entrée) 250
Sucking Pig, en blanquette (Entrée) 250
To roast Pork 251
To roast a Saddle of Pork 251
To broil or fry Pork Cutlets 251
Cobbett’s receipt for curing Bacon 252
A genuine Yorkshire receipt for curing Hams and Bacon 253
Kentish mode of cutting up and curing a Pig 254
French Bacon for larding 254
To pickle Cheeks of Bacon and Hams 257
Monsieur Ude’s receipt for Hams superior to Westphalia 255
Super-excellent Bacon 256
Hams (Bordyke receipt) 256
To boil a Ham 256
To garnish and ornament Hams in various ways 257
French receipt for boiling a Ham 258
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 Porc Frais 261
Sausages 261
Kentish Sausage-meat 261
Excellent Sausages 262
Pounded Sausage-meat (very good) 262
Boiled Sausages (Entrée) 262
Sausages and Chestnuts (an excellent dish.) (Entrée) 262
Truffled Sausages, or Saucisses aux truffles 263