Saddle of Lamb, Braised

Remove all the bones from the saddle of lamb, without injury to the upper part of the skin; let it be filled in with force-meat, and securely fastened by neatly and carefully rolling up the saddle of lamb in a napkin spread with butter; and then, again, by tightly securing the ends with tied string. The saddle, thus prepared, must be braised in white stock, with the usual complement of stock vegetables, for about an hour and a half. When done, and taken out of the braise, it must be left in the napkin, and pressed between two dishes, with a heavy weight on the top dish. The saddle should be allowed to remain in the napkin until it is quite cold. It must then be removed from the napkin, slightly trimmed, made hot in a little of the stock, without boiling (as that might deform it). Then, placed on its dish, the sauce must be made free from grease, slightly thickened with flour, and poured round the lamb, which may be garnished with any kind of dressed vegetables.

Shoulder of Lamb, Grilled.

When it happens that a cold shoulder, or part of a shoulder of lamb, is left from a previous day's dinner, take a knife and cut two incisions into the bone; season with pepper and salt; grill it over a clear fire, turning it frequently, for about twenty minutes; and when done, dish it up with piquant

sauce.

PORK.

Roast Leg of Pork.

MAKE a deep incision just below the knuckle of a leg of pork, between the skin and flesh, and fill this with sage and onion stuffing, and sew up the opening with twine; score the pork all over by cutting the skin through, in narrow bands, with a sharp knife; then spit the joint, and roast it for about two hours, basting it frequently; and when done, dish it up with brown gravy, and serve apple-sauce in a sauce-boat.

Boiled Leg of Pork.

Saw off the shank-bone, and put the leg on to boil in cold water, with carrots, turnips, and parsnips, intended to be served with it; and also a quart of split-peas, previously washed and soaked over a night for the purpose. Let the peas be tied up loosely in a napkin, and put in the pot to boil with the pork, which will require two hours' slow boiling. When the pork is done, take it up on its dish; garnish it round with the carrots, turnips, and parsnips, cut

into neat squares; pour some gravy over the pork, and serve the peas-pudding on a separate dish.

If the peas for the pudding are put on to boil at the same time as the pork, they will be done in about an hour and a half. They are then to be taken out of the napkin, rubbed through a wire-sieve, mixed with a pat of butter, two yolks of eggs, nutmeg, pepper and salt, and tied up as any other pudding, in a napkin previously well buttered and floured, and again put in the pot with the pork, to continue boiling until the pork is done.

To Roast a Loin of Pork.

Notch every joint in the loin; cut the skin in strips, and rub it over with a bit of butter, and some sage-leaves rubbed into a powder. Rub this into the pork before putting it to the fire. It will require two hours' roasting. Serve with brown gravy, and apple-sauce in a sauce-boat.

To Roast Sucking-Pig.

Fill the pouch of the sucking-pig with stuffing prepared as follows: Chop fine four onions and a dozen sage-leaves; fry these with two ounces of butter over a slow fire for five minutes; then add half a pound of bread-crumbs, two yolks of eggs, pepper and salt; and thus, the pig being stuffed and the pouch sewed up securely, roast it before a brisk fire for about two hours, basting it frequently by means of a paste-brush dipped in salad-oil. When the pig is done, dish it, and pour gravy round it. Serve with Italian, tomato, or apple sauce.

Spare-Ribs of Pork.

These should be slightly sprinkled with pepper and salt the day before they are to be cooked. They must then be broiled on a gridiron over a clear fire, and turned with steak-tongs.

How to make Brawn.

Take a good-sized pig's head, and a smoked beeftongue; put the two in a pot together; boil them till tender. They must not be boiled too much. When ready, the tongue must be skinned, and the head taken up and the meat taken quickly off the bones. The meat of the head and the tongue should be roughly and quickly minced together, and seasoned rather highly with pepper and salt, and a little mixed spice. It must then be put into the brawndish or mould while it is still very hot; then place the lid on the dish, and a very heavy weight on the top of it. When the brawn is perfectly cold and firm, take a kitchen-towel, put it into boiling water, take it out and wring it hard; wrap it round the dish, and dab the top and bottom of the dish with the cloth. Take off the top, and turn it on its dish, and garnish with parsley. It should be very firm, and resemble Stilton cheese.

Pork Sausages.

Take two or three pounds of fresh pork, fat and lean together, without skin or gristle; chop it as fine as possible; season with a teaspoonful of ground

pepper, two of salt, one of allspice, and three of sage shred fine; mix the whole well together. In the meantime have the sausage-skins nicely cleaned, and fill them with the mince; parboil them in water, and broil on a gridiron. Beef likewise makes good sausages.

To Cure Hams as in Ireland.

To each ham put one pound of coarse brown sugar, one and a half of salt, two ounces of black ground pepper, two ounces of allspice, and half an ounce of saltpetre; mix all well together and rub the hams well with it. Turn and rub them daily with their own pickle for six weeks, and hang them up to dry. They are much improved by being smoked.