Chapter XIII — Pork — Modern Cookery for Private Families by Eliza Acton

Chapter XIII Pork

	Page
Different joints of Pork	247
When in season	247
To choose Pork	247
To melt Lard	248
To preserve unmelted Lard for many months	248
To roast a Sucking Pig	249
Baked Pig	250
Pig à la Tartare (Entrée)	250
Sucking Pig, en blanquette (Entrée)	250
To roast Pork	251
To roast a Saddle of Pork	251
To broil or fry Pork Cutlets	251
Cobbett’s receipt for curing Bacon	252
A genuine Yorkshire receipt for curing Hams and Bacon	253
Kentish mode of cutting up and curing a Pig	254
French Bacon for larding	254
To pickle Cheeks of Bacon and Hams	257
Monsieur Ude’s receipt for Hams superior to Westphalia	255
Super-excellent Bacon	256
Hams (Bordyke receipt)	256
To boil a Ham	256
To garnish and ornament Hams in various ways	257
French receipt for boiling a Ham	258
To bake a Ham	258
To boil Bacon	259
Bacon broiled or fried	259
Dressed Rashers of Bacon	259
Tonbridge Brawn	260
Italian Pork Cheese	260
Sausage-meat Cake, or Pain de Porc Frais	261
Sausages	261
Kentish Sausage-meat	261
Excellent Sausages	262
Pounded Sausage-meat (very good)	262
Boiled Sausages (Entrée)	262
Sausages and Chestnuts (an excellent dish.) (Entrée)	262
Truffled Sausages, or Saucisses aux truffles	263