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Pork, Bladebone Of

The bladebone of pork from a full-grown bacon-hog, and from which nearly all the meat has been cut, may be taken. It is best broiled over a quick fire until the meat is done through. A minute before it is taken from the fire a little pepper and salt should be sprinkled over it. Serve on a hot dish, with a tea-spoonful of mustard mixed with a piece of butter the size of an egg laid upon the meat. Time to broil, ten to fifteen minutes. Probable cost, 8d. to 9d. per pound.