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Pork, Pickled, to Boil

INGRE- DIENTS. - Pork; water. AVERAGE COST, 9d. per lb.

Should the pork be very salt, let it remain in water about 2 hours before it is dressed; put it into a saucepan with sufficient cold water to cover it, let it gradually come to a boil, then gently simmer until quite tender. Allow ample time for it to cook, as nothing is more disagreeable than underdone pork, and when boiled fast the meat becomes hard. This is sometimes served with boiled poultry and roast veal, instead of bacon; when tender, and not over salt, it will be found equally good.

TIME. A piece of pickled pork weighing 2 lbs., 14 hours; 4 lb., rather more than 2 hours.

SEASONABLE at any time.

Pork Pies. (Warwickshire Recipe.)- INGREDIENTS. For the crust, 2 lbs. of lard to 7 lbs. of flour; milk and water. For filling the pies, to every 3 lbs. of meat allow 1 oz. of salt, 24 oz. of pepper, a small quantity of cayenne, 1 pint of water. Rub into the flour a portion of the lard; the remainder put with sufficient milk and water to mix the crust, and boil this gently for 1/4 hour. Pour it boiling on the flour, and knead and beat it till perfectly smooth.

Now raise the crust in either a round or oval form, cut up the pork into pieces the size of a nut, season it in the above proportion, and press it compactly into the pie, in alternate layers of fat and lean, and pour in a small quantity of water; lay on the lid, cut the edges smoothly round, and pinch them together. Bake in a brick oven, which should be slow, as the meat is very solid. Very frequently an inexperienced cook finds much difficulty in raising the crust. must not be allowed to get cold, or it will fall immediately. To prevent this, the operation should be performed as near the fire as possible. As considerable dexterity and expertness are necessary to raise the crust with the hand only, a jar of convenient size may be placed in the middle of the paste, and the crust moulded on this; but be particular that it is kept warm the whole time.

She should bear in mind that it SEASONABLE from September to March.