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Classic
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page 139
the meat will be roasted on the outside while the inner part remains rare. Baste
frequently and add boiling water as often as is necessary. When done, which can
be ascertained by piercing the side of the meat with a fork, skim off the fat
from the broth and then dredge the skinned side with a mixture of grated bread
crust, sugar and some finely ground cloves; put the meat back into the oven and
leave it there without basting until the crust is crisp.
Time of roasting, at least 3 hours.
126. To prepare a Ham like Wild Boar. Take from a young pig a ham weighing about
8 to 10 pounds, remove the skin and rub the meat well with the following
mixture: 1 pint of claret, 1 large cupful of vinegar, some sugar, 2 large grated
onions, 6 bay leaves, ground pepper, whole and ground cloves, a teaspoonful of
each, 30 fresh juniper berries, the chopped peel of half a lemon and a little
ginger. Then put the ham into this liquor and leave it in the same for a few
days, drenching it daily. Sprinkle with salt, put it into a pan with butter and
let it brown lightly, add a few cupfuls of boiling water and some of the liquor.
Then roast until tender for 2-2 1/2 hours, basting frequently; an earthenware or
enameled pan is the best. 1 hour before serving put 2 cupfuls of cream into the
gravy, which is thickened with a little flour before serving, after taking off
part of the fat as directed in No. 124.
127. Roast Pork. A cut from the neck has the mildest meat and is the most
profitable on account of the small bones it contains. It is the best when taken
from a young pig and cut towards the middle in such a manner that it is covered
with a thin lay or of fat.
The roasting can be done in a kettle as well as in the oven. The fat on the meat
is usually sufficient to finish the roast, or some of it may be cut away if
found necessary. Put some water into the pan, sprinkle salt over the roast, and
leave it in the oven covered tightly until done, turning it once. The oven
should have a medium heat only; according to the size of the piece--say from 3
to 5 pounds,--it will take from 2 to 2 1/2 hours to finish the roast. Baste
frequently with the sauce, which has been spiced with pepper and juniper
berries,
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