COOKERY. 141 



TRIPE 



May be served in a tureen, stewed with milk and 

 onion till tender. Melted butter for sauce. 



Or fry it in small bits dipped in batter. 



Or stew the thin part, cut into bits, in gravy; thick- 

 en with flour and butter, and add a little catsup. 



Or fricassee it with white sauce. 



SOUSED TRIPE. 



Boil the tripe, but not quite tender; then put it into 

 salt and water, which must be changed every day till it 

 is all used. When you dress the tripe, dip it into 

 batter of flour and eggs, and fry it of a good brown. 



PORK. 



The sides of a hog are made into bacon, and the in- 

 side is cut out with very little meat to the bone. On 

 each side there is a large spare-rib; which is usually 

 divided into two, one sweet-bone, and a blade-bone. 

 The bacon is the whole outside: and contains a fore- 

 leg and a ham; which last is the hind-leg, but if left 

 with the bacon, it is called a gammon. 



TO ROAST A 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 to eat 

 with it. 



TO BOIL A LEG OF PORK. 



Salt it eight or ten days: when it is to be dressed, 

 weigh it; let it lie half an hour in cold water, to make 

 it white: allow a quarter of an hour for every pound, 

 and half an hour over for the time it boils up; skim it 

 as soon as it boils, and frequently after. Allow water 

 enough. Save some of it to make pea-soup. Some 



