The roasting pieces are the spare rib, the leg, the loin, the saddle,
the fillet, and the shoulder. They may be stuffed with a common
well-seasoned sage stuffing. The skin, if left on, should be cut in
lines forming little squares; if the skin is taken off, sprinkle a
little pounded sage over all, and put over it a buttered paper. Be
careful, in roasting pork, to put the meat far enough from the fire at
first, as it must be thoroughly done. The rule for the time of roasting
pork is twenty minutes for each pound. Baste it at first with butter,
and afterward with its own drippings. A roast loin of pork is very nice
(allowing it to remain well sprinkled with salt an hour or two before
roasting) served with cabbage cooked with a little vinegar, or served
with sauer-krout.
BROILED PORK CUTLETS (_Dubois_).
Take a fresh neck of pork (free from fat); shorten the bones of the
ribs, and remove those of the chine; cut six cutlets off each neck,
taking them a little obliquely; trim them, season, and roll them in
melted butter and bread-crumbs. Broil them. Pour into a stew-pan four or
five table-spoonfuls of vinegar, and double its volume of stock or
gravy; let it boil, and thicken it with a little flour. Pass it through
a sieve, and add to it pepper and some spoonfuls of chopped pickles.
Dish the cutlets in a circle, and pour over them the sauce; or pork
cutlets may be fried or _sautéd_ in a stew-pan, in a little hot lard,
and served with the same sauce.