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and a little pepper and salt. When half done, score the skin in slices, but do not cut deeper than the outer rind. Apple sauce and potatoes should be served with it. The gravy is to be made the same way as for beef roast, by turning off all the superfluous fat and adding a spoonful of flour stirred with a little water; add water to make thd right consistency. Serve in a gravy boat.

BOILED LEG OF PORK.

FOR boiling, choose a small, compact, well-filled leg, and rub it well with salt ; let it remain in pickle for a week or ten days, turning and rubbing it every day. An hour before dressing it put it into cold water for an hour, which improves the 'color. If the pork is purchased ready salted, ascertain how long the meat has been in pickle and soak it accordingly. Put it into a boiling-pot, with sufficient cold water to cover it, let it gradually come to a boil, and remove the scum as it rises. Simmer it very gently until tender, and do not allow it to boil fast, or fhe knuckle will fall to pieces before the mid- dle of the leg is done. Carrots, turnips or parsnips may be boiled with the pork, some of which should be laid around the dish as a garnish.

Time. A leg of pork weighing eight pounds, three hours after the w r ater boils, and to be simmered very gently.

FRESH PORK POT-PIE.

BOIL a sparerib, after removing all the fat and cracking the bones, until tender ; remove the scum as it rises, and when tender season with salt and pepper; half an hour before time for serving the dinner thicken the gravy with a little flour. Have ready another kettle, into which remove all the bones and most of the gravy, leaving only sufficient to cover the pot half an inch above the rim that rests on the stove ; put in the crust, cover tight, and boil steadily forty-five min- utes. To prepare the crust, work into light dough a small bit of but- ter, roll it out thin, cut it in small, square cakes, and lay them on the moulding-board until very light. No steam should possibly escape while the crust is cooking, and by no means allow the pot to cease boiling.

ROAST SPARERIB.

TRIM off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkey

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