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Pork, Belly of, Rolled and Boiled

Salt a belly of pork; young meat will be the best for the purpose. To do this, mix a salt-spoonful of powdered saltpetre with two table-spoonfuls of common salt, sprinkle the mixture over the pork, and let it lie for three days. When ready to dress the meat, wash it in cold water, and dry it with a cloth. Lay it, skin downwards, on a table, remove the bones, and cover the inside with pickled gherkins cut into very thin slices. Sprinkle over these a little powdered mace and pepper. Roll the meat tightly, and bind securely with tape. Put it into a saucepan with two onions stuck with six cloves, three bay-leaves, a bunch of parsley, and a sprig of thyme. Bring the liquid slowly to the boil, skim carefully, draw it to the side, and simmer gently till the meat is done enough. Put it between two dishes, lay a weight upon it, and leave it until it is quite cold. The bandages should not be removed until the meat is to be served. Time to simmer, half an hour per pound. Probable cost, 9d. to 10d. per pound.