Boast Pobk

Ingredients

• one pint of butter milk
• one handful of meal
• two handfuls of flour
• half teaspoon of soda
• three teaspoonfuls of chopped sage
• two ounces of butter
• one quart of strong vinegar
• 20 meats
• 21 roast i
• one large kitchen spoonful of lard
• one egg
• one small onion
• two large onions
• one salt spoonful of salt
• one half hour before taking ott
• four little sticks on the top of the i
• vinegar

Directions

1. Season well and roast slowly at hrst, allowing fully half an hour to a pound ; put some water in the pan, and baste often. Cook thoroughly. Fried cabbage is very nice with pork, also any tart sauce ; canned vege- tables, or turnips, are nice; celery is always admissible. 20

2. MEATS. 21

3. ROAST I.EG OF I.AMB.

4. Roast it ill the usual nianuer. When about done, and a light brown on top, make a dressing in this way : Put into a skillet one large kitchen spoonful of lard ; when hot pour into it this batter: One pint of butter milk, one handful of meal, two handfuls of flour, one egg, half teaspoon of soda, teaspoonful of salt, a little sage, and one small onion. Stir constantly until done. Cut the roast several times across the top, and spread the dressing on over the top and sides ; return to the oven and brown. This is veil/ nice. — 3Irs. Louisa Se- bree, FayeMe., Mo.

5. ROAST I.ITTI.E PIG.

6. The pig should be three weeks old, well cleaned, and stuffed with a dressing of this proportion : Two large onions, four times the quantity of bread crumbs, three teaspoonfuls of chopped sage, two ounces of butter, half a salt-spoonful of pepper, one salt spoonful of salt, and one egg. or it may be filled with veal force-meat stuffing, if preferred, or, it may be stuffed with hot, mashed pota- toes. Sew it together with a strong thread, trussing its fore legs forward and its hind legs backward. Rub the pig with butter, flour, pepper, and salt. Roast it at flrst before a very slow Are, as it should be thoroughly done ; or, if it is baked, the oven should not be too hot at first. Baste it very often. When done (in about three hours,) place a cob or a potato in its mouth, having put something in at flrst to keep it open. Serve it with apple- sauce or tomato sauce. — Mrs. Henderson'' s

7. Cook Book.

8. cha:»ii»agm: iiA.n.

9. When boiling liani add one quart of strong vinegar, one half hour before taking ott'. This cuts the grease in the ham and imparts a peculiar, sharp, and pleasant flavor. When done put the ham into the oven to bake ; flrst lay three or four little sticks on the top of the i)an.

10. 22 THE MISSOURI COOK BOOK.

11. on tliem put your ham ; this allows all the grease to drop down in the pan, and leaves tlie meat very dry. • Bake in a slow, cool oven an hour. — M7~s. J. Kinney, Fraiiklin, Mo.

Nutrition, whole recipe (rough)

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.