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_