Pomeranian Soup
INGREDI- ENTS for soup for 6 or 8 persons.-1 quart of haricot beans, 1 quart of medium stock, a head of celery, sweet herbs, parsley, salt and pepper. AVERAGE COST, 1s. 6d.
Put the beans in plenty of water, and boil them until perfectly tender, then take half of them and mash them with a little stock, rub them through a sieve, and return them to the saucepan with the rest of the stock, the celery cut in dice (setting aside the unmashed beans), and boil till a smooth soup is obtained. Next add the rest of the beans, the parsley chopped fine, and a seasoning of sweet herbs, salt and pepper, and boil for 15 minutes.
TIME.-3 hours.
SEASONABLE in winter.
Pooloot. (Indian Recipe.)-INGRE- DIENTS for dish for 6 fowl, lb. of rice, 1 quart of stock, a few thinly-cut POP-OVERS. rashers of bacon, 6 hard-boiled eggs, atablespoonful of ground ginger, 6 onions, 1 lemon, peppercorns, cardamums, butter for frying.
AVERAGE COST, 4s. 3d.
Truss the fowl as for boiling, boil the rice for 5 minutes, drain it, and put it with the fowl and the stock in a stewpan over a slow fire. Pound 4 of the onions, and squeeze out the juice, which add with that of the lemon, and the ginger tied in a bag. When the fowl is sufficiently done, take it out and keep it hot while the rice POOLOOT. dries before the fire, during which time slice and fry the other two onions. Afterwards cut up the fowl and fry it in the same butter as the onions. Pile the rice on a dish, lay over it the joints of fowl, and over these the onions; strew over some peppercorns and cardamums, and garnish with the hard-boiled eggs and the bacon rolled and fried.
TIME. To boil the fowl, to 1 hour.
SEASONABLE in winter.
Pop-overs. (American Recipe.)- INGREDIENTS for small dish. - A teacupful of milk, and. the same of flour, 1 egg, a pinch of salt. AVERAGE COST, 2d.
Make a batter of the above ingredients, and pour into a pop-over tin (these are similar to our sheets of tin for tartlets, but the hollows are deeper), and bake in a quick oven.
TIME. About 10 minutes to bake.
SEASONABLE at any time.
Pork. In the country, where, for ordinary consumption, the pork killed for sale is usually both larger and fatter than that supplied to the London consumer, it is customary to remove the skin skin and fat down to the lean, and, salting that, roast what remains of the joint.
In fresh pork, the leg is the most economical family joint, and the loin the richest. The most economical way of cooking fresh pork is to boil it, but it requires a very long time to get thoroughly done, as the texture of the meat is close.
Pork, to be preserved, is cured in several ways-either by covering it with salt, or immersing it in ready-made brine, where it PORK. 1 is kept till required; or it is only partially salted and then hung up to dry, when the meat is called white bacon; or, after salting, it is hung in wood smoke till the flesh is impregnated with the aroma from the wood. The Wiltshire bacon, which is regarded as the finest in the kingdom, is prepared by laying the sides of a hog in large wooden troughs, and then rubbing into the flesh quantities of powdered bay-salt, made hot in a frying-pan.
This process is repeated for four days; they are then left for three weeks, merely turning the flitches every other day.
After that time they are hung up to dry. The hogs usually killed for purposes of bacon in England average from 18 to 20 stone; on the other hand, the hogs killed in the country for farmhouse purposes seldom weigh less than 26 stone.
The legs of boars, hogs and, in Germany, those of bears are prepared differently and called hams. 3 2 4 5 6 SIDE OF A PIG, SHOWING THE SEVERAL JOINTS.
The practice in vogue formerly in this country was, to cut out the hams and cure them separately; then to remove the ribs, which were roasted as "spare-ribs," and, curing the remainder of the side, call it a "gammon of bacon."
Small pork, to cut for table in joints, is cut up, in most places throughout the kingdom, as represented in the engraving.
The side is divided with nine ribs to the fore quarter; and the following is an enumeration of the joints in the two respective quarters :- 1. The leg.
Hind Quarter 2. The loin. { { 3. The spring, or belly. 4. The hand.
Fore Quarter 5. The fore-loin. 6. The cheek.
The weight of the several joints of a good pork pig of four stone may be as follows:- The loin and spring 8 lbs. دو The leg The hand 6 وو The chine The cheek . from 2 to 3 دو دو PORK CHEESE.
Of a bacon pig, the legs are reserved for curing, and when cured are called hams; when the meat is separated from the shoulder-blade and bones and cured, it is called bacon. The bones, with part of the meat left on them, are divided into spareribs, griskins and chines. Pork Cheese. (An Excellent Breakfast Dish.)- INGREDIENTS for dish for 6 persons.-2 lbs. of cold roast pork, pepper and salt to taste, 1 dessertspoonful of minced parsley, 4 leaves of sage, a very small bunch of savoury herbs, 2 blades of pounded mace, a little nutmeg, teaspoonful of minced lemon-peel; good strong gravy, sufficient to fill the mould. AVER- AGE COST, 2s.
Cut, but do not chop, the pork into fine pieces, and allow 1/4 lb. of fat to each pound of lean. Season with pepper and salt; pound well the spices, and chop finely the parsley, sage, herbs and lemon-peel, and mix the whole nicely together. Put it into a mould, fill up with good strong wellflavoured gravy, and bake rather more than one hour. When cold, turn it out of the mould.
TIME. Rather more than 1 hour.
SEASONABLE from October to March.
Note. The remains of a pig's head, after the chops are taken off, make most excellent pork cheese.
