|
Classic
Cook Books
< last page | next page >
page 128
thoroughly inside and outside, and in another water put a teaspoonful of baking
soda, and rinse out the inside again; wipe it dry with a fresh towel, salt the
inside and stuff it with the prepared dressing; making it full and plump, giving
it its original size and shape. Sew it up, place it in a kneeling posture in the
dripping-pan, tying the legs in proper position. Pour a little hot salted water
into the dripping-pan, baste with butter and water a few times as the pig warms;
afterwards with gravy from the dripping-pan. When it begins to smoke all over
rub it often with a rag dipped in melted butter. This will keep the skin from
cracking and it still will be crisp. It will take from two to three hours to
roast. Make the gravy by skimming off most of the grease; stir into that
remaining in the pan a good tablespoon of flour, turn in water to make it the
right consistency, season with pepper and let all boil up once. Strain, and if
you like wine in it, add half a glass; turn it into a gravy boat. Place the pig
upon a large, hot platter, surrounded with parsley or celery tops; place a green
wreath around the neck, and a sprig of celery in its mouth. In carving, cut off
its head first; split down the back, take off its hams and shoulders, and
separate the ribs.
ROAST LOIN OF PORK.
Score the skin in strips about a quarter of an inch apart; place it in a
dripping-pan with a very little water under it; cook it moderately at first, as
a high heat hardens the rind before the meat is heated through. If it is very
lean, it should be rubbed with fresh lard or butter when put into the pan. A
stuffing might be made of bread-crumbs, chopped sage and onions, pepper and
salt, and bakedseparately on a pie dish; this method is better than putting it
in the meat, as many persons have a great aversion to its flavor. A loin
weighing about six pounds will roast in two hours; allow more time if it should
be very fat. Make a gravy with flour stirred into the pork drippings. Serve with
apple sauce and pickles.
ROAST LEG OF PORK.
Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp
knife, and fill the space with sage and onion chopped, and a little pepper and
salt. When half done, score the skin in slices, but do not cut deeper than the
outer rind. Apple sauce and potatoes should be served with it. The gravy is to
be made the same way as for beef roast, by turning off all the superfluous fat
and adding a spoonful of flour stirred with a little water; add water to make
the right consistency. Serve in a gravy boat.
< last page | next page >
Classic
Cook Books
|
