PORK PIE.

Unless you have a brick oven do not attempt this dish, as it requires a long and even baking, which no stove oven can give. Make a good pie crust and line a large pan, one holding about 6 quarts; in the bottom put a layer of thin slices of onions, then a layer of lean salt pork, which has been previously browned in the frying pan, next place a layer of peeled apples, which sprinkle with a little brown sugar, using ½ lb. sugar to 3 lbs. apples; then begin with onions, which sprinkle with pepper, pork and apples again, and so on until the dish is full. Wet the edges of the crust, put on the top crust, well perforated, and bake at least four hours, longer if possible. These pies are eaten hot or cold and are a great favorite with the English people. Potatoes may be used in place of apples, but they do not give the meat so fine a flavor.

PORK POTPIE.

Three pounds pork (if salt pork is used, freshen it well), cut into inch cubes. Fry brown, add a large onion sliced, and a teaspoon each of chopped sage, thyme and parsley. Cover with 5 pints of water and boil for two hours, add a large pepper cut small or a pinch of cayenne, and a tablespoon of salt if fresh pork has been used. Add also 3 pints vegetables, carrots,[Pg 84] turnips and parsnips cut small, boil half an hour longer, when add a pint of potatoes cut into small pieces, and some dumplings. Cover closely, boil twenty minutes, when pour out into a large platter and serve. The dumplings are made of 1 pint of flour, 1 teaspoon salt, and 1 teaspoon baking powder, sifted together. Add 2 eggs, well beaten and 1 cup of milk. Mix out all the lumps and drop by spoonfuls into the stew. Serve this potpie with a salad of dandelion leaves, dressed with olive oil, vinegar, salt and pepper.

PORK GUMBO.

Cut into small dice 2 lbs. lean pork. (In these recipes where the pork is stewed or baked in tomatoes or water, salt pork may be used, provided it is well freshened.) Fry the pork a pale brown, add 2 sliced onions, and when these are brown add 3 bell peppers sliced, and 2 quarts peeled tomatoes, with 2 teaspoons salt. Let boil gently, stirring frequently, for 1½ hours. Peel and cut small 1 pint of young tender okra pods, and add. Cover again and boil half an hour longer. Cook in a lined saucepan, as tin will discolor the okra. With this serve a large dish of rice or hominy. Corn may be used in place of okra if the latter is disliked. The corn should be cut from the cobs and added half an hour before dinner time.

PORK PILLAU.

Take a piece of pork (about 4 lbs.) and 2 lbs. bacon. Wash and put to boil in plenty of water, to which add a pepper pod, a few leaves of sage and a few stalks of celery. One hour before dinner, dip out and strain 2 quarts of the liquor in which the pork is boiling, add to it a pint of tomatoes peeled, a small onion cut fine, and salt if necessary; boil half an hour, when add 1 pint of rice well washed. When it comes to a boil draw to the back of stove and steam until the rice is cooked and the liquor absorbed. The pork must boil three or four hours. Have it ready to serve with the rice. This makes a good dinner, with a little green salad, bread and butter and a good apple pudding.

PORK ROLL.

Chop fine (a meat chopper will do the work well and quickly) 3 lbs. raw lean pork and ¼ lb. fat salt pork. Soak a pint of white bread crumbs in cold water. When soft squeeze very dry, add to the chopped meat with a large onion chopped fine, 1 tablespoon chopped parsley, ½ teaspoon each of chopped sage and thyme, and ½ teaspoon black pepper. Mix together thoroughly and form into a roll, pressing it closely and compactly together. Have ready about a tablespoon of fat in a frying pan, dredge the roll thickly with flour and brown it in the fat, turning it until nicely browned on all sides. Then place it in a baking pan, and bake in a hot oven for one hour. Baste it every ten minutes with water. Do not turn or disturb the meat after it has been put into the oven. Half an hour before dinner add 12 or 14 small carrots that have been parboiled in salted[Pg 86] boiling water for fifteen minutes. When done, place the roll on a platter, surround it with plain boiled macaroni, dot with the carrots and pour over all a nicely seasoned tomato sauce.