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Classic
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page 140
occasionally adding a little boiling water. When the roast is served skim oil
the superfluous fat from the gravy and cook the latter with the addition of a
teaspoonful of flour and a little water and salt, if necessary stirring with it
all that remains in the pan.
128. Roast Pork, No. 2. After rubbing the meat the evening previously with salt,
pepper and mace, put the kettle on the fire with water and enough vinegar to
impart to it a decided sour taste; there should be enough of this liquor to
cover the meat about one-third; add plenty of finely sliced onions, peppercorns,
a few cloves and bay leaves, bring the broth to a boil and put in the meat,
cover tightly and let it cook slowly until it is quite half done, turning it
once. If the broth should then not be wholly cooked away it will make no
difference--it can be poured into a separate vessel; put the fat back with the
roast, together with a little kidney suet if necessary, and then keep the roast
on the fire until it is done and of a medium brown color, adding from time to
time a little of the broth or instead of this a few tablespoonfuls of boiling
water.
The gravy, which has been thickened as directed in the previous receipts, should
be strained before it is served. Add 1 or 2 tablespoonfuls of milk to the gravy
if it should be too sour, provided it is brown enough.
According to the French method, a neck of pork, after being salted is put in the
pan with some quartered apples, plenty of small onions and small potatoes ,
drench the meat with melted butter, roast for 15 minutes and then pour in a
large cupful of seething hot water with which it simmers until done. When
serving put the roast into the center of the dish, and place a wreath of apples,
onions and potatoes around it.
129. Boiled Smoked Ham. Put the ham into water over night and the next morning
wash it thoroughly with hot water and a handful of wheat bran. Rinse it well and
put it on the fire with the skin to the top, covered with water or else in a
steamer. The ham must be brought to a boil rapidly, afterwards, however, it
should cook slowly but uninterruptedly for 3 1/2 hours, and then let it lay in
the broth for 1/2 hour longer. A whole ham will be particularly excellent if it
is put on
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