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and salt, and ½ the quantity of pepper, sprinkle ½ this seasoning on the chops before putting them in the oven, cook gently for 15 minutes, then turn them, sprinkle on the remainder of the seasoning, and cook for 15 minutes longer. Drain off every particle of fat, being careful not to disturb the sediment, sprinkle a tablespoonful of flour on the chops and the bottom of the tin, and return to the oven. When the flour is brown, empty the contents of the stew-jar into the baking-tin, and mix the onions well with the browned flour, using an iron spoon to clear the bottom of the tin. Return to the oven for a few minutes, then arrange the chops neatly overlapping each other on a hot dish, and serve the onions and gravy in the centre.

Time.—About 1½ hours. Average Cost, 2s. Sufficient for 5 or 6 persons.

1123.—STUFFED PIG'S FEET. (Fr.Pieds de Porc, Farcis.)

Ingredients.—4 pig's feet, 1 tablespoonful of flour, 1 egg, breadcrumbs. For the stuffing: 2 tablespoonfuls of cooked and finely-chopped onion, 1 small tablespoonful of breadcrumbs, ½ a teaspoonful of powdered sage, 1 tablespoonful of oiled butter, ½ a teaspoonful of made mustard, ½ a teaspoonful of salt, ¼ of a teaspoonful of pepper.

Method.—Put the feet into a stewpan with a teaspoonful of salt, cover with cold water, and boil gently for about 3 hours. When done, split the feet, remove the bones, and press the forcemeat made of the above ingredients into the cavities. Replace the halves together, and press between 2 dishes, with a heavy weight on the top, until cold. When ready to use, cut the feet into slices about 1 inch in thickness, roll each piece in flour, brush over with egg, coat with breadcrumbs, and fry until nicely browned in hot fat. Or, if preferred, fry them in a little hot butter in a sauté-pan. Garnish with fried parsley before serving.

Time.—5 or 6 hours. Average Cost, 1s. to 1s. 6d. Sufficient for 5 or 6 persons.

1124.—SUCKING PIG, ROASTED. (Fr.Cochon de Lait rôti.)

Ingredients.—A sucking pig, not more than 3 weeks old, butter, or salad-oil to baste with, onion forcemeat (see No. 404).

Method.—Make the forcemeat as directed, put it inside the pig, and close the opening by means of a trussing needle and string. Brush the entire surface of the pig with salad-oil or warmed butter, wrap it in several folds of well-oiled or well-greased paper, draw the legs well back, tie into shape, and either roast or bake the pig for 2½ or 3 hours, according to its size. It should be thoroughly well basted, and about