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Pork

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top 1000Mrs Beeton's All About Cookery
Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About
More and more people today realize that with the development of cold storage it is now perfectly safe to eat pork at any time of the year.

The appearance of the leg (i) and loin (2) are well known. They may be either baked, the leg boiled or in the case of cutlets and chops, fried.

(7) The belly, comparable to the streak in bacon, is usually salted and boiled. It is perfectly suitable for roasting and if bought in the form of thin strips or rashers, may be grilled.

(3) The spare rib of the pig is almost a parallel cut to the middle neck of lamb. It is a moist-eating tender joint, equally pleasant whether roasted or grilled.

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