(1771). Bacon - Smoked - With Spinach, English Style (Petit Sale Fume Aux Epinards A L'Anglaise)

Cut from a side of smoked bacon some pieces weighing about a pound each; boil them in unsalted water. Clean some spinach, cook it in separate salted water, drain but do not chop. Put it into a sautoir with a piece of butter divided in small pats, and when prepared to serve place it in the center of a dish, remove the rind from the bacon, cut it in slices, and lay them overlapping one another on top of the spinach.

Pork American Cuts. (Porc Coupe A L'Ame'Ricaine)

Fig. 351.

Division Of Pork (Division Du Porc)

A pork is divided in two parts called halves, and each of these in thirteen, making twenty-six in all, exclusive of the head, which forms the twenty-seventh:

1. Feet - (Pieds)

2. Chine - (Echine)

3. Tenderloin - (Filet)

4. Back Fat - (Lard)

5. Shoulder - (Epaule)

6. Ham - (Jambon)

7. Leaf Lard - (Panne)

8. Fore Knuckle - (Jarret de Devant)

9. Hind Knuckle - (Jarret de Derriere)

10. Breast - (Poitrine)

11. Tail - (Queue)

12. Sirloin - (Longe)

13. Neck - (Cou)

The intestines not included in these are composed of:

1. Gut - (Chaudin)

2. Casing - (Menu)

3. Stomach - (Panse)

4. Liver - (Foie)

5. Lights - (Mou)

6. Caul Fat - (Crepine)

7. Crow - (Fraise)

(1773). Breast Of Salt Pork With Cabbage (Poitrine De Porc Sale- Aux Choux)

Have a two-pound piece of the breast of bacon, unsalt it for two hours, scrape and parboil for ten minutes, then lay it in a saucepan full of boiling water to let cook very slowly for one hour; add to it two small and very clean curled cabbages cut in four and finish cooking the bacon and cabbages together; drain off and press the cabbages in a colander to extract all their water, then lay it on a long dish. Remove the rind from the bacon, cut it up into slices and dress them symmetrically over the cabbage, pouring a little clear gravy (No. 404) into the bottom of the dish.

(1774). Chine Of Pork A La Parmentier (Echinee De Pore A La Parmentier)

The chine comprises the loin and a few of the rack chops; decrease the thickness of the fat, leaving it only half an inch in depth on its entire surface; beat down the projecting chine bone; score the fat into lozenges and wrap the meat in an oiled paper; cook it either on the spit or in the oven. The time it will take will be from an hour and a quarter to an hour and a half: before serving unwrap the chine, sprinkle over with salt and brown it nicely: glaze and remove from the spit or oven. Dress and garnish around with potato balls cooked in broth and fried in butter; serve a Bretonne sauce (No. 439) separately.

(1793). Pigs' Heads With Puree Of Split Green Peas (Tete De Cochon A La Puree De Pois Verts Secs)

Cut a pig's head into pieces, bone, singe and parboil; refresh and finish cooking it in white stock (No. 183); when done and ready to serve, drain out the meats, wipe their, dry, and dress on a rather consistent puree of split green peas (No. 724) having it well seasoned and finished with a piece of good butter. Send to the table with a sauce-boat of half-glaze sauce (No. 413). This dish can' also be served with a piquante sauce (No. 538), or else a Robert sauce (No. 533).