_Seasonable_ from October to March.

TO MELT LARD.

825. Melt the inner fat of the pig, by putting it in a stone jar, and
placing this in a saucepan of boiling water, previously stripping off
the skin. Let it simmer gently over a bright fire, and as it melts, pour
it carefully from the sediment. Put it into small jars or bladders for
use, and keep it in a cool place. The flead or inside fat of the pig,
before it is melted, makes exceedingly light crust, and is particularly
wholesome. It may be preserved a length of time by salting it well, and
occasionally changing the brine. When wanted for use, wash and wipe it,
and it will answer for making into paste as well as fresh lard.

_Average cost_, 10d. per lb.

BOILED LEG OF PORK.

826. INGREDIENTS.--Leg of pork; salt.

_Mode_.--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 colour. 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 the knuckle will fall to pieces before the middle of the
leg is done. Carrots, turnips, or parsnips may be boiled with the pork,
some of which should be laid round the dish as a garnish, and a
well-made pease-pudding is an indispensable accompaniment.

_Time_.--A leg of pork weighing 8 lbs., 3 hours after the water boils,
and to be simmered very gently.

_Average cost_, 9d. per lb.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ from September to March.

_Note_.--The liquor in which a leg of pork has been boiled, makes
excellent pea-soup.

ANTIQUITY OF THE HOG.--The hog has survived changes which have
swept multitudes of pachydermatous animals from the surface of
our earth. It still presents the same characteristics, both
physical and moral, which the earliest writers, whether sacred
or profane, have faithfully delineated. Although the domestic
has been more or less modified by long culture, yet the wild
species remains unaltered, insomuch that the fossil relics may
be identified with the bones of their existing descendants.

ROAST GRI