. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . y be used with advantage in mak-ing pastry, as well as for frying fish, and for various other purposes. Itis better to keep the last drainings of the fat apart from that which isfirst poured off, as it will not be quite so fine in quality. TO PRESERVE UNMELTED LARD FOR MANY MONTHS. For the particular uses to which the leaf-fat, or fleed, can be advan-tageo
. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . y be used with advantage in mak-ing pastry, as well as for frying fish, and for various other purposes. Itis better to keep the last drainings of the fat apart from that which isfirst poured off, as it will not be quite so fine in quality. TO PRESERVE UNMELTED LARD FOR MANY MONTHS. For the particular uses to which the leaf-fat, or fleed, can be advan-tageously applied, see Heed-crust, Chapter XVI. It may be kept wellduring the summer months by rubbing fine salt rather plentifully uponit when it is first taken from the pig, and leaving it for a couple of days;it should then be well drained, and covered with a strong brine: this,in warmer weather, should be changed occasionally. When wantedfor use, lay it into cold water for two or three hours, then wipe it dry,and it will have quite the effect of the fresh leaf when made intopaste. Inner fat of pig, 6 lbs.; fine salt, £ to £ lb.: 2 days. Brine; to eachquart of water, 6 ozs. salt. 188 MODERN COOKERY. [CHAP. XI. TO ROAST A SUCKING After the pig- has beenscalded and prepared for thespit, wipe it as dry as possi-ble, and put into the body-about half a pint of finebread-crumbs, mixed withthree heaped teaspoonsful ofsage, minced very small,three ounces of good butter,a large saltspoonful of salt, and two thirds as much of pepper, or somecayenne. Sew it up with soft, but strong cotton, truss it as a hare,with the fore legs skewered back, and the hind ones forward; lay it toa strong, clear fire, but keep it at a moderate distance, as it wouldquickly blister or scorch if placed too near. So soon as it has becomewarm, rub it with a bit of butter, tie it in a fold of muslin, or of thincloth, and repeat this process constantly while it is roasting. Whenthe gravy begins to drop from i
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Keywords: ., bookcentury1800, bookdecade18, booksubjectcbk, booksubjectcookery
