The housekeeper's instructor; or, Universal family-cook : being a full and clear display of the art of cookery in all its branches ... To which is added, the complete art of carving, illustrated with engravings, explaining, by proper references, the manner in whicb young practitioners may acquit themselves at table with elegance and ease ... / by W.A. Henderson.

  • Henderson, W. A. (William Augustus)
Date:
[1811?]
Catalogue details

Licence: Public Domain Mark

Credit: The housekeeper's instructor; or, Universal family-cook : being a full and clear display of the art of cookery in all its branches ... To which is added, the complete art of carving, illustrated with engravings, explaining, by proper references, the manner in whicb young practitioners may acquit themselves at table with elegance and ease ... / by W.A. Henderson. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    59/502 (page 49)
    Pork. PORK, like veal, must be well done. If it is a loin, take a sharp penknife, and cut the skin across, which will not only make the joint more convenient to carve, but will also make the rind or crackling more nleasant to eat. A leg of pork must be scored in the same manner as the loin; if not particularly objected to, stuff the knuckle part with sage and onion chopped fine, with pepper and salt; or cut a hole under the twist, put the seasoning there, and fasten it with a skewer. Roast it crisp, as it will make the crackling, of which most people are fond, eat the better. If you want a Spring (which is not very common, though, at the same time, if young, will eat exceeding well) cut off the shank, or knuckle, sprinkle sage and onion over it, roll it round; and tie it with a string. About two hours will do it. The Spare-rib should be basted with a little oit of butter, a very little dust of flour, and some dried sage shred small. The principal sauces for any kind of roast pork are, potatoes, mustard, and apple sauce, the latter of which you must make thus : Pare, core, and slice some apples, and put them into a sauce-pan with a little water, to prevent their burning, and throw in a bit of lemon-peel. When they are enough, take out the peel, bruise the apples, and add a piece of butter and a little sugar. When you have worked the whole together very fine, set it on the fire till it is quite hot, then put it into your bason, and serve it up with the meat. If it is a leg of pork, have a little drawn gravy ready against it is done, and pour it into the dish when you serve it up. The best way of dressing Pork Grishin is to roast it, baste it with a little butter and sage, and a little pepper and salt. The only article used as sauce for this is mustard. Sucking Pigs. WHEN your pig is properly prepared for dressing, put into the belly of it a little sage shredded fine, with some salt, a tea-spoonful of black pepper, and a crust of brown bread. Then spit it, sew up the belly, and lay it down to a brisk clear fire, with a ])ig plate hung in the G middle