SKIN OF PORK.

827. INGREDIENTS.--Pork; a little powdered sage.

[Illustration: SPARE-RIB OF PORK.]

[Illustration: GRISKIN OF PORK.]

_Mode_.--As this joint frequently comes to table hard and dry,
particular care should be taken that it is well basted. Put it down to a
bright fire, and flour it. About 10 minutes before taking it up,
sprinkle over some powdered sage; make a little gravy in the
dripping-pan, strain it over the meat, and serve with a tureen of apple
sauce. This joint will be done in far less time than when the skin is
left on, consequently, should have the greatest attention that it be not
dried up.

_Time_.--Griskin of pork weighing 6 lbs., 1-1/2 hour.

_Average cost_, 7d. per lb. _Sufficient_ for 5 or 6 persons.

_Seasonable_ from September to March.

_Note_.--A spare-rib of pork is roasted in the same manner as above, and
would take 1-1/2 hour for one weighing about 6 lbs.

[Illustration: BACON FOR LARDING, AND LARDING-NEEDLE.]

LARDING.

828. INGREDIENTS.--Bacon and larding-needle.

_Mode_.--Bacon for larding should be firm and fat, and ought to be cured
without any saltpetre, as this reddens white meats. Lay it on a table,
the rinds downwards; trim off any rusty part, and cut it into slices of
an equal thickness. Place the slices one on the top of another, and cut
them evenly into narrow strips, so arranging it that every piece of
bacon is of the same size. Bacon for fricandeau, poultry, and game,
should be about 2 inches in length, and rather more than one-eighth of
an inch in width. If for larding fillets of beef or loin of veal, the
pieces of bacon must be thicker. The following recipe of Soyer is, we
think, very explicit; and any cook, by following the directions here
given, may be able to lard, if not well, sufficiently for general use.

"Have the fricandeau trimmed, lay it, lengthwise, upon a clean napkin
across your hand, forming a kind of bridge with your thumb at the part
you are about to commence at; then with the point of the larding-needle
make three distinct lines across, 1/2 inch apart; run the needle into
the third line, at the further side of the fricandeau, and bring it out
at the first, placing one of the lardoons in it; draw the needle
through, leaving out 1/4 inch of the bacon at each line; proceed thus to
the end of the row; then make another line, 1/2 inch distant, stick in
another row of lardoons, bringing them out at the second line, leaving
the ends of the bac