142 FAMILY RECEIPTS. 



boil it in a very nice cloth, floured ; which gives a verj 

 delicate look. It should be small and of a fine grain. 

 Serve pease-pudding and turnips with it. 



LOIN AND NECK OF PORK. 



Roast them. Cut the skin of the loin across, at 

 distances of half an inch, with a sharp knife. 



SHOULDERS AND BREASTS OF PORK. 



Put them into pickle, or salt the shoulder as a leg: 

 vyrhen very nice, they may be roasted. 



SPARE-RIB 



Should be basted with butter and a little flour, and 

 then sprinkled with dried sage crumbled. Apple sauce 

 and potatoes should be served up with roasted pork. 



BLADE-EONE OF PORK 



Is taken from the bacon-hog; the less meat left on it, 

 in moderation, the better. It is to be broiled; and 

 when just done, pepper and salt it. Put to it a piece 

 of butter and a tea-spoonful of mustard; and serve it 

 covered, quickly. 



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 time. 



SAUSAGES. 



Chop fat and lean pork together; season it with sage, 

 pepper, and salt, and you may add two or three berries 

 of alspice ; half fill hog's intestines that have been 

 soaked and made clean: or the meat may be kept in a 

 very small pan closely covered: and so rolled and dusted 

 with very little flour before it is fried. They must be 

 pricked with a fork before they are dressed, or they 

 will burst. 



