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Classic
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page 59
To dress Pork as Lamb
Kill a young pig of four or five months old; cut up the fore-quarter for
roasting as you do lamb, and truss the shank close. The other parts will make
delicate pickled pork; or steaks, pies.
Pork Steaks.
Cut them from a loin or neck, and of middling thickness; pepper and broil them,
turning them often; when nearly done, put on salt, rub a bit of butter over, and
serve the moment they are taken off the fire, a few at a lime.
To pickle Pork.
The quantities proportioned to the middlings of a pretty large hog, the hams and
shoulders being cut off.
Mix, and pound fine, four ounces of saltpetre, a pound of coarse sugar, an ounce
of sal-prunel, and a little common salt: sprinkle the pork with salt, and drain
it twenty-four hours: then rub with the above; pack the pieces tight in a small
deep tub, filling up the spaces with common salt. Place large pebbles on the
pork, to prevent it from swimming in the pickle which the salt will produce. If
kept from air, it will continue very fine for two years.
Sausages.
Chop fat and lean of pork together; season it with sage, pepper, and salt, and
you may add two or three berries of allspice: half Jill hog's guts that have
been soaked and made extremely clean: or the meat may be kept in a very small
pan, closely covered; and so rolled and dusted with a very little flour before
it is fried. Serve on stewed red cabbage; or mash potatoes put in a form, brown
with salamander, and garnish with the above; they must be pricked with a fork
before they are dressed, or they will burst.
An excellent sausage to eat cold.
Season fat and lean pork with some salt, saltpetre, black pepper, and allspice,
all in fine powder, and rub into the meat: the sixth day cut it small; and mix
with
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