ROAST PORK.
Bone the leg as in mutton, and stuff; substituting sage for the sweet
marjoram, and using two onions instead of one. Allow half an hour to the
pound, and make gravy as for roast beef. Spare-ribs are considered most
delicate; and both are best eaten cold, the hot pork being rather gross,
and, whether hot or cold, less digestible than any other meat.
ROAST VENISON.
In winter venison can be kept a month; and, in all cases, it should hang
in a cold place at least a month before using. Allow half an hour to a
pound in roasting, and baste very often. Small squares of salt pork are
sometimes inserted in incisions made here and there, and help to enrich
the gravy. In roasting a haunch it is usually covered with a thick paste
of flour and water, and a paper tied over this, not less than four hours
being required to roast it. At the end of three, remove the paper and
paste, dredge and baste till well browned. The last basting is with a
glass of claret; and this, and half a small glass of currant jelly are
added to the gravy. Venison steaks are treated as in directions for
broiled meats.
BAKED PORK AND BEANS.
Pick over one quart of dried beans, what is known as "navy beans" being
the best, and soak over-night in plenty of cold water.
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