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PORK (a la mode)

Large pork, such as portions of the shoulder, loin, or spare-rib of large bacon hogs, may be cooked as follows. Rub the joint with pepper and salt, and put it into a large saucepan which has a closely-fitting lid. Add two or three onions and carrots, with half a dozen sticks of celery, four sage-leaves, a bunch of parsley, a small sprig of marjoram and thyme, and as much stock or water as will cover the whole. Let the liquid boil, skim carefully, then draw it to the side of the fire, and let it simmer gently for three or four hours, according to the size of the joint. When the pork is done enough, lift it out, put the vegetables round it, strain and thicken a portion of the gravy, and pour it boiling hot over the joint. When the pork is removed from the table, trim it neatly, place on a clean dish, strain and thicken the rest of the gravy, and pour it over the meat. It will be ready for serving when cold. Time to boil the pork, twenty-two minutes per pound from the time the water boils. Probable cost, 10d. per pound.