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Pork Cheese

Take four pounds of rather underdone cold roast pork, one pound of which should be fat, and the rest lean. Cut it into small neat pieces, and season rather highly with pepper and salt. Chop small six or eight large sage-leaves, and mix with them two table-spoonfuls of minced parsley, half a tea-spoonful of powdered thyme, half a tea-spoonful of powdered marjoram, two blades of powdered mace, a tea-spoonful of minced lemon-rind, and a quarter of a nutmeg, grated. Put the meat into a mould, sprinkle the savoury powder in with it, and just cover it with strong, nicely-flavoured gravy. Bake in a moderate oven. Let the meat stand till cold, and turn it out before serving. Vinegar and mustard should be eaten with pork cheese. Time to bake, one hour. Probable cost of pork, 9d. to 11d. per pound. Sufficient for a moderate-sized breakfast dish.