1095.—PIG'S TONGUES. (Fr.—Langues de Porc.)
Ingredients.—8 or 9 pigs' tongues. For the pickle: 4 ozs. of common salt, 2 ozs. of bay salt, 1 oz. of moist sugar, ½ an oz. of saltpetre.
Method.—Trim the roots of the tongues, rub them well with salt, and let them lie for 24 hours. Mix the above ingredients together, rub the mixture well into the tongues, and repeat this process daily for 9 or 10 days. When ready, the tongues should be well washed, and cooked according to directions given for dressing sheep's tongues.
Time.—To pickle, 9 or 10 days. Average Cost, uncertain, being seldom sold separately.
1096.—PORK, BAKED. (Fr.—Porc rôti au Four.)
Ingredients.—Leg or loin of pork, 2 onions, 2 carrots, 1 small turnip, 2 strips of celery, 2 doz. button onions, 1 teaspoonful of mixed herbs, 1 oz. of butter, 2 or 3 ozs. of dripping, ½ a pint of gravy, apple sauce (see Sauces), salt and pepper.
Method.—Score the pork in narrow lines. Slice all the vegetables except the button onions, place them in a baking-tin, sprinkle with salt and pepper, and add the herbs and dripping. Lay the meat on the top, and cook in a moderate oven, basting frequently (see "Notes on Baking Meat," p. 428). ½ an hour before serving, peel the small onions, and fry them brown in hot butter. Serve the meat on a hot dish, garnish with the onions, and send the gravy to table in a sauce-boat. If necessary, the gravy can be made from the sediment in the meat tin.
Time.—Allow 20 minutes to each lb. Average Cost, 9d. to 10d. per lb. Seasonable in the winter.
1097.—PORK AND BEANS. (Fr.—Porc Salé aux Haricots blanc.)
Ingredients.—A shoulder of young pork pickled, 1 onion, 1 carrot, ¼ of a turnip, 10 peppercorns, Windsor beans, parsley sauce (see No. 206.)
Method.—Put the pork into a stewpan containing sufficient warm water to cover it, bring to the boil, add the vegetables and peppercorns, and boil gently for about 2 hours. Half an hour before the pork will be ready throw the beans into salted boiling water, boil gently from 25 to 30 minutes, then drain well, and pour over them the parsley sauce. Server the pork and beans on separate dishes.
Time.—From 2 to 2½ hours, according to size. Average Cost, 10d. per lb. Sufficient for 5 or 6 persons. Seasonable in the winter.
1098.—PORK, BOILED, AND PEASE PUDDING.
Ingredients.—Leg or other joint of salted or pickled pork, 1 good cabbage, 6 parsnips, 1 onion, 1 carrot, ½ a turnip, 1 strip of celery,
