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Cut off the leg, shoulder pieces, the bloody neck and the spare-rib as bare as you can, then cut the middle pieces as large as they can lie in the tub, salt them with saltpetre, bay-salt, and white salt; your saltpetre must be beat small, and mix'd with the other salts; half a peck of white salt, a quart of bay-salt, and half a pound of saltpetre, is enough for a large hog; you must rub the pork very well with your salt, then lay a thick layer of salt all over the tub, then a piece of pork, and do so till all your pork is in; lay the skin side downwards, fill up all the hollows and sides of the tub with little pieces that are not bloody press all down as close as possible, and lay on a good layer of salt on the top, then lay on the legs and shoulder pieces, which must be used first, the rest will keep two years if not pulled up, nor the pickle poured from it.
On the spare-rib and chine there is but little meat, and the pieces called middlings consist almost entirely of fat. The best parts are the loin, and the leg or hind-quarter. Hogs make the best pork when from two and a half to four years old.
So I began at the bacon to soften down these obstacles there were nearly 150 pounds of it, besides a spare-rib hanging from another joist and suggested how much better off they were than ten thousands of poor people in the world. Could they ever spare Josiah better than during this winter? He would learn faster now than when he was older, and when they could not spare him so well.
DINNERS. The FIRST COURSE for large dinner parties, generally consists of various soups, fish dressed many ways, turtle, mock turtle, boiled meats and stewed: tongue, ham, bacon, chawls of bacon, boiled turkey and fowls: rump, sirloin, and ribs of beef roasted: leg, saddle, and other roast mutton: roast fillet, loin, neck, breast, and shoulder of veal: leg of lamb, loin, fore-quarter, chine, lamb's head and mince: mutton stuffed and roasted, steaks variously prepared, ragouts and fricassees: meat pies raised, and in dishes: patties of meat, fish, and fowl: stewed pigeons, venison, leg of pork, chine, loin, spare-rib, rabbits, hare, puddings, boiled and baked: vegetables, boiled and stewed: calf's head different ways, pig's feet and ears different ways.
Many people buy the upper part of the spare-rib of pork thinking it the most genteel; but the lower part of the spare-rib toward the neck is much more sweet and juicy, and there is more meat in proportion to the bone. The breast, or shoulder, of mutton are both nice, either for roasting, boiling or broth. The breast is richer than the shoulder.
A spare-rib is to be roasted with a fire that is not too strong, but clear; when you lay it down, dust on some flour and baste it with butter: a quarter of an hour before you take it up, shred some sage small; baste your pork; strew on the sage; dust on a little flour, and sprinkle a little salt just before you take it up.
She's goin' to have him right off, an' he's goin' to buy the house an' fix it up, an' she's goin' to have all his mother's nice things, an' she's comin' home with me now, an' have some nice roast spare-rib an' turnip. There ain't nothin' to take on about." Hannah fairly pulled Sarah off the stone-wall. "Sylvy an' me have got to go," said she.
"They had a real Thanksgiving dinner; the doctor gave them sweet potatoes and cranberries and turnips; father sent a spare-rib, and Mrs. Cobb a chicken and a jar of mince-meat." At half past five one might have looked in at the Simpsons' windows, and seen the party at its height. Mrs. Simpson had let the kitchen fire die out, and had brought the baby to grace the festal scene.
A tender-loin of beef, a hind-quarter of veal, a spare-rib of pork, a particular chicken, or a remarkably praiseworthy turkey, which had perhaps adorned his board in the days of the elder Adams, would be remembered; while all the subsequent experience of our race, and all the events that brightened or darkened his individual career, had gone over him with as little permanent effect as the passing breeze.
Huge chines of beef and mutton, with spare-rib and fowl in apparently unlimited quantity, formed the staple of the repast, and were reinforced by vast bowls of the commoner garden vegetables and by bread made of unbolted flour. Sweetmeats were scarce, for the products of the sugarcane are difficult to procure in these northern latitudes.
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