* * * * *
ROASTED LOIN OF MUTTON.
Cut the loin in four pieces, take off the skin, rub each piece with
salt, wash them with the yelk of an egg, and cover them thickly with
bread crumbs, chopped parsley, pepper and salt; wrap them up securely in
paper, put them on a bird spit, and roast them; put a little brown gravy
in the dish, and garnish with pickle.
* * * * *
PORK.
TO CURE BACON.
Hogs are in the highest perfection, from two and a half to four years
old, and make the best bacon, when they do not weigh more than one
hundred and fifty or sixty at farthest; they should be fed with corn,
six weeks at least, before they are killed, and the shorter distance
they are driven to market, the better will their flesh be. To secure
them against the possibility of spoiling, salt them before they get
cold; take out the chine or back-bone from the neck to the tail, cut the
hams, shoulders and middlings; take the ribs from the shoulders and the
leaf fat from the hams: have such tubs as are directed for beef, rub a
large table spoonful of saltpetre on the inside of each ham, for some
minutes, then rub both sides well with salt, sprinkle the bottom of the
tub with salt, lay the hams with the skin downward, and put a good deal
of salt between each layer; salt the shoulders and middlings in the same
manner, but less saltpetre is necessary; cut the jowl or chop from the
head, and rub it with salt and saltpetre.
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