Pork: Pare
Pare six potatoes and parboil ten minutes, drain, put in pan with meat, and cook until soft, basting when basting meat.-FANNIE M. FARMER.
Pork Chops, Sauce Robert.
Take 8 rib chops, trim them neatly; have ready some finely chopped onion and parsley; sprinkle each chop on both sides with this, also salt and pepper, and beat lightly with a broad knife, to make all adhere. Dip each one into slightly beaten egg, then roll into fine bread crumbs; let stand five minutes; dip into melted butter, and roll again in the crumbs.
Arrange in a wire broiler and broil seven minutes over a clear fire. Chop fine 2 large onions, place in a stewpan with 1 tablespoonful butter, and cook slowly until well colored; add 1 tablespoonful flour, stir, and brown again, add slowly 1½ cupfuls beef stock and 2 tablespoonfuls vinegar. When smooth and thick, simmer until reduced to 1 cupful, add 1 teaspoonful mixed mustard, salt, and pepper to taste. Pour this around the chops as they are dished.
Bobble Gash (German recipe). 1 pound lean pork, 1 pound veal, 1 tablespoonful lard, 3 onions, 5 potatoes, 1 cupful cream, 1 tablespoonful flour.
Cut the pork and veal in small pieces. Put the lard in a kettle; when hot, add the onions sliced. As they commence to brown, drop in the meat and stir constantly until brown; then cover with water and boil three fourths of an hour. Season with salt and pepper. Pare and cut in small dice the potatoes; when boiled, add them to the meat with the cream. Thicken with flour.
Boston Pork and Beans.
Pick over and wash a quart of dried beans the night before you bake them. Put them to soak in cold water. In the morning, pour off the water, put them in a kettle, then cover with plenty of cold water, and set to boil. Cook till perfectly tender; turn off the bean water; put them MRS. CURTIS'S COOKBOOK into a pot; score in lines the rind of a piece of pork and bury it, all but the surface of the rind, in the middle of the beans. Add enough boiling water to the beans to cover. Stir in 2 tablespoonfuls molasses and a teaspoonful fresh mustard. Cover the pot and put in the oven. Bake moderately, but steadily, five hours. If the water wastes away so as to be below the surface of the beans, supply enough just to cover them. Toward the end of the time, it may be allowed to dry down enough to permit the pork to brown. Uncover the pot for a little while for this purpose.
Roast Pig.
A pig for roasting should not weigh over 6 or 7 pounds after being cleaned. When it has been prepared by the butcher, lay it in cold water for fifteen minutes, then wipe dry, inside and out. Make a stuffing as for a turkey, adding two beaten eggs.
Stuff the pig to his original size and shape. Sew him up, bend his fore legs backward, his back legs forward under him, and skewer into shape. Dredge with flour and set, with a little salt water, into covered roaster. At the end of twenty minutes remove the cover again, rub the pig with butter, and brown for ten minutes. Serve very hot with apple sauce.
Homemade Sausage. a Take of lean young pork 1 pounds tenderloin, the rest any lean cut, 4 pounds, and fat, 2 pounds; put it through a sausage grinder-twice, perhaps three times, until of the desired fineness. Use for each pound of meat, 1 teaspoonful powdered, dried leaf sage, 1 teaspoonful salt, teaspoonful pepper, and nutmeg; nutmeg may be omitted if preferred.
A quantity of sausage may be made at a time and preserved for regular use if one has a cold storeroom in which to keep it. It should be packed in jars and covered an inch thick with melted lard, which will preserve it.
Sauerkraut with Spareribs.