Modern cookery for private families

continue to shake or toss them gently, but do not allow them to brown. Add a small bunch of parsley, a bay-leaf, a middling-sized blade of mace, some salt, a small quantity of cayenne or white pepper, half a pint of good veal or beef broth, and from two to three glasses of light white wine. Let these boil gently until reduced nearly one third; take out the parsley and mace, lay in the meat, and bring it slowly to the point of simmering; stir to it the beaten yolks of three fresh eggs, and the strained juice of half a lemon Serve the _blanquette_ very hot. TO ROAST PORK. When the skin is left on the joint which is to be roasted, it must be scored in narrow strips of equal width, before it is put to the fire, and laid at a considerable distance from it at first, that the meat may be heated through before the skin hardens or begins to brown; it must never stand still for an instant, and the basting should be constant. Pork is not at the present day much served at very good tables, particularly in this form; and it is so still less with the old savoury stuffing of sage and onions, though some eaters like it always with the leg: when it is ordered for this joint, therefore prepare it as directed for a goose, at page 160, and after having loosened the skin from the knuckle, insert as much as can well be secured in it. A little clarified butter or salad oil may be brushed over the skin quite at first, particularly should the meat not be very fat, but unless remarkably lean, it will speedily yield sufficient dripping to baste it with. Joints from which the fat has been pared, will require of course far less roasting than those on which the crackling is retained. Brown gravy, and apple or tomata sauce, are the usual accompaniments to all roasts of pork except a sucking pig; they should always be thoroughly cooked. Leg of pork of 8 lbs.,