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Roast Pig.
Sprinkle inside with fine salt an hour before it is put into the oven; cut off the feet at the first joint; fill it very full of stuffing, with plenty of sage in it; tie the legs; rub it all over with butter to keep it from blistering; baste very often while roasting. It will require about 21/2 hours to roast. Make gravy as for other roasts.
Carrots with Cream. —Boil very tender with plenty of water; when done slice into a saucepan with a gill of cream; let them boil up once; salt and pepper to taste, and serve in hot nappies (side dishes).
Boston Baked Beans. —Take 1 qt. of white beans, wash and soak overnight in 2 or 3 qts. of water; in the morning pick them over and boil until they begin to crack open; put them in a brown pan; pour over them enough of the water in which they have been boiled to nearly cover them. Cut the rind of a pound of salt pork into narrow strips; lay the pork upon the top of the beans and press down nearly even with them; bake some 4 or 5 hours.
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