A Plain Cookery Book for the Working Classes | Page 8

on another covering of loose straw, and, by the
time this has burnt out, all the hairs of the upper part of the pig will
probably be singed off, if not, burn a little more straw upon the
remaining parts; and, on turning the pig over, should it be found that
any of the hairs yet remain, let them be singed off with a lighted wisp
of straw. Throw a pail of water over the pig, and scrape it clean and dry
with an old knife. The next thing to be done, is to insert a stout stick,
pointed at the ends, into the hocks of the hind legs; fasten a strong cord
to the stick, and hoist up the pig so as to enable you to stand up and
finish your work with ease to yourself. With a sharp knife rip up the
belly, and stretch out the flaps with two sticks to enable you to throw in
some water to cleanse the pig's inside, having first removed the guts,

etc.; hang up the pluck to cool, and also the chitterlings, and loose fat;
and, after thoroughly wiping the pig, let it hang in the draught to
become quite cold. You then split the pig in halves, commencing
between the hind quarters; and, when this is done, first cut off the
hocks, then the hams, and the head; next cleverly remove, slicing away,
what is called the spare-rib--that is, the lean meat about the
ribs--reaching up about four inches toward the breast part, and lay the
spare-ribs aside to be sold or reserved for your own use. The head may
be baked as shown in No. 25. The spare-rib may be dressed as in No.
27.
No. 30. HOW TO CURE HAMS.
To six pounds of common salt, add four ounces of saltpetre, eight
ounces of treacle, two ounces of salprunella, winter savory, bay-leaves,
thyme, marjoram, and a good table-spoonful of allspice, bruise all these
things well together, and thoroughly rub them over and into the hams,
_with very clean hands_. The rubbing-in must be repeated four or five
successive mornings, and the hams must remain in this pickle for ten
days longer.
No. 31. HOW TO SMOKE HAMS.
When the hams have been well pickled, as shown in the preceding
Number, they must be pressed between boards with heavy stones to
render them flat; the hams should remain in press for twenty-four hours;
and, at the end of that time, must be well rubbed all over with
peasemeal mixed with a little salt; they are then to be smoked in a close
shed or in the chimney, burning for that purpose some branches of
juniper or any other wood, and some sawdust. The smoking must last
five days. The hams, when sufficiently smoked, must be kept in a cool
place. They will not be ripe for cooking before six months after their
curing. Remember that a couple of well-cured hams, kept in reserve for
a case of need, will always prove a ready means to realize some
twenty-five shillings towards paying the rent, etc.
No. 32. HOW TO CURE BACON.

Mind that your pickling-trough is well scalded out before using it for
pickling the bacon. Allow at the rate of four ounces of salt to every
pound of meat, and to every ten pounds of salt six ounces of saltpetre,
two ounces of salprunella, and eight ounces of sugar; rub the salt, etc.,
well into the bacon every morning for twelve successive days; and at
the end of that time, let the sides of bacon be pressed between boards
with heavy stones placed upon them to keep them flat; and at the end of
twenty-four hours, rub them over with peasemeal in which there has
been mixed a little salt, and smoke the bacon in the same manner as the
hams; and thus, by timely thriftiness, you will be provided with a meat
dinner for a long while.
No. 33. HOW TO DISPOSE OF THE PIG'S PLUCK.
See Nos. 72 and 73.
No. 34. HOW TO MAKE PORK SAUSAGES.
Take equal parts of fat and lean meat, such as the inferior end of the
spare-ribs and some of the loose fat; chop these well together, adding a
few sage leaves, a little thyme, pepper and salt, and one or two eggs;
when the whole is thoroughly mixed and chopped fine, use a sprinkle
of flour on a table or dresser, for the purpose of rolling the sausages
into shape of the size and form of a man's thumb. These sausages may
be fried in the ordinary way.
No. 35. BLACK PUDDINGS.
When a pig is killed, the blood should be caught in a pan, and a little
salt must be stirred in with it while yet warm, to prevent its