Page:Mrs Beeton's Book of Household Management.djvu/735

Rh ½ an hour before the time of serving, the paper must be removed, and the pig brushed over with thick cream or salad-oil to improve the colour, and crisp the surface. Before serving, cut off the head, and split the pig down the centre of the back; lay the 2 halves on a dish, divide the head, and place ½ at each end of the dish. The usual accompaniments are brown and apple sauces, and sometimes hot currants: the latter should be prepared the day before. To make them plump, they must be scalded, and afterwards thoroughly dried. Re-heat in the oven before serving.

Time.—From 2½ to 3 hours. Average Cost, from 6s. to 10s. 6d. Sufficient for 8 or 9 persons.

Ingredients.—Tenderloin chops (see "Savoury Tenderloin"), sage, salt and pepper, frying-fat.

Method.—Place the chops in a frying-pan containing a little hot fat, sprinkle lightly with sage, salt and pepper, cook gently for 10 minutes, then turn and sprinkle the other side. Cook slowly for 10 minutes longer, then remove the chops and keep them hot, and pour away all the fat. Add a little boiling water to the sediment in the frying-pan, season to taste with salt and pepper, boil up, pour round the chops, and serve.

Time.—About 20 minutes. Average Cost, 7d. or 8d. per lb. Allow 1 large or 2 small chops to each persons [sic]. Seasonable.—Obtainable at any time.