PORK CUISINE.

Sun (Christchurch), Volume I, Issue 75, 5 May 1914, Page 4

PORK CUISINE.

This makes a much more delicatelyflavoured dish than if the pork is just plainly roasted. First boil some potatoes; when qobked mash them well, adding one ounce of butter, a small chopped onion, and pepper and salt. Make several deep incisions in a leg of pork parallel to the bone, first cutting the skin so that it will cover the incisions, then fill with the stuffing and skewer the skin well down so as to keep the stuffing in. Sprinkle the outside of.the joint with salt and pepper, and roast slowly. When cooked skim off all fat from the gravy, add a little flour and water, and boil up once. Serve the pork with apple sauce and baked potatoes. PORK CUTLETS AND CATALAN SAUCE. Cut half a dozen pork cutlets, trim neatly, season with salt and pepper, and boil over a good fire for about a quarter of an hour. In the meantime prepare the following sauce: Chop a small onion and put it into a stewpan with a little garlic and a little butter.. When delicately browned add a gill of good gravy and reduce to a glaze. When the garlic and onion are done, add half a gill of gravy thickened with flour. Let it boil, and then add a bit-

ter orange (peeled and cut into small ! pieces), the juice of a lemon, a pinch of cayenne, and teasponful of mustard. When the cutlets are cooked mask with the sauce and serve immediately.' FILLETS OF PORK WITH TART ARE SAUCE. Divide a piece of fillet of pork-into neat fillets, dip in egg and bread crumbs, season with salt and pepper, and fry in deep fat. Mince two or three shallots, pour over one or two, tablespoonfuls of vinegar, add salt, pepper, 4-teaspoonful of French mustard, and a little mineed tarragon. Leave for abbut 15 minutes, then add drop by drop enough olive oil to make the sauce as thick as cream. Serve with the cutlets. PORK PIE. Cut the meat from about 41bs of loin of pork, take off all the skin, but leave a little of the fat. Pepper and salt well; then pass all through the mincing machine twice. Put the bones and any odd pieces of meat in a saucepan, cover with cold water, and let it simmer gently for about two hours. Then strain off the liquid and leave to get cold. In the meantime make a thick paste of lib of flour, 6oz lard, cold water. Line a round tin with the pastry, fill with the meat, and cover with paste. Decorate the edges nicely, brush over; with

egg, and bake in a moderate oven for two hours or a little more. When cooked, leave to -get cold, then cut a small piece of the pastry off the top of the pie and pour in the eold gravy (highly seasoned, and to wnich has been added a little gelatine) and replace the top.