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pieces, coat with egg and breadcrumbs, and fry in hot fat (See "Croquettes of Beef," also "Notes on Frying," page 443.)

Time.—To fry, 4 to 5 minutes. Average Cost, 9d. Sufficient for 4 or 5 persons. Seasonable in winter.


Pork is very rarely cut into parts to which the terms fillet or fillets could be applied, small legs being cooked whole, while large ones are cured for hams A fillet would consist of the fleshy part of the leg (see "Fillet [of Mutton] to Dress"), which might be divided into small fillets, or, if preferred, small fillets could be cut from the loin or best part of the neck, just as noisettes of mutton are cut. Any directions given for cooking pork chops and tenderloins would be equally applicable to these.

1077.—GALANTINE OF PORK. (Fr.Galantine de Porc.)

Ingredients.—A belly of young pork, either salted or fresh, but preferably the former, pickled gherkins, pepper, stock, or water with the addition of 2 onions, 1 carrot, ¼ of a turnip, a bouquet-garni (thyme, parsley, bay-leaf), 10 peppercorns, glaze.

Method.—Lay the meat, skin side downwards on the table, season well with pepper, and cover with thin slices of gherkin. Roll up as tightly as possible, tie with strong twine, and fasten securely in a cloth. Place the roll in a stewpan containing sufficient hot stock, or hot water and vegetables, to just cover it, and cook gently from 2½ to 3 hours. Press between 2 dishes until cold, then remove the cloth, brush over with glaze, and serve garnished with parsley.

Time.—To cook, from 3½ to 4 hours. Average Cost, 8d. per lb. Seasonable in the winter.


Ingredients.—Pork, salt and pepper, apple sauce. No. 316.

Method.—Baking is a cookery process peculiarly adapted to pork, which needs to be thoroughly done without drying the outside. Place the meat in a baking-tin containing some hot pork or bacon fat, baste well, and bake gently until thoroughly cooked, keeping the meat well basted. Make the gravy from the sediment in the tin (see "Gravies"), and serve with apple sauce. If liked, a little finely-powdered sage and a small pinch of marjoram may be sprinkled on the meat ½ an hour before serving.

Time.—Allow 20 minutes to the lb. Average Cost, 9d. to 10d. per lb.