f before the legs and cheeks are cured. The bacon
hog is sometimes scalded, to take off the hair, and sometimes singed.
The porker is always scalded.

PORK CHOPS. Cut the chops nearly half an inch thick, trim them neatly,
and beat them flat. Put a piece of butter into the fryingpan; as soon as
it is hot, put in the chops, turn them often, and they will be nicely
browned in fifteen minutes. Take one upon a plate and try it; if done,
season it with a little finely minced onion, powdered sage, pepper and
salt. Or prepare some sweet herbs, sage and onion chopped fine, and put
them into a stewpan with a bit of butter. Give them one fry, beat two
eggs on a plate with a little salt, and the minced herbs, and mix it all
well together. Dip the chops in one at a time, then cover them with
bread crumbs, and fry them in hot lard or drippings, till they are of a
light brown. Veal, lamb, or mutton chops, are very good dressed in the
same manner.

PORK GRISKIN. As this joint is usually very hard, the best way is to
cover it with cold water, and let it boil up. Then take it out, rub it
over with butter, and set it before the fire in a Dutch oven; a few
minutes will do it.

PORK JELLY. Take a leg of well-fed pork, just as cut up, beat it, and
break the bone. Set it over a gentle fire, with three gallons of water,
and simmer it down to one. Stew with it half an ounce of mace, and half
an ounce of nutmegs, and strain it through a fine sieve. When cold, take
off the fat, and flavour it with salt. This jelly is reckoned a fine
restorative in consumptive cases, and nervous debility, a
chocolate-cupful to be taken three times a day.

PORK AS LAMB. To dress pork like lamb, kill a young pig four or five
months old, cut up the fore-quarter for roasting as you do lamb, and
truss the shank close. The other parts will make delicate pickled pork,
steaks, or pies.

PORK PIES. Raise some boiled crust into a round or oval form, and have
ready the trimming and small bits of pork when a hog is killed. If these
be not sufficient, take the meat of a sweet bone. Beat it well with a
rolling-pin, season with pepper and salt, and keep the fat and lean
separate. Put it in layers, quite up to the top; lay on the lid, cut the
edge smooth round, and pinch it together. As the meat is very solid, it
must be baked in a slow soaking oven. The pork may be put into a common
dish, with a very plain crust, and be quite as good. Observe to put no
bone or wa