The Cooking Manual of Practical Directions for Economical Every-Day Cookery

pound of rice according to receipt No. 60. Fry two pounds of pork chops cut from the loin, brown in a very little butter, pour off all the grease, add to them half a pint of Spanish sauce, and a tablespoonful of curry powder mixed smooth with two tablespoonfuls of cold water; cover the sauce-pan, and simmer the chops for fifteen minutes; then dish them in a wreath on a hot platter, pour the sauce on the bottom of the dish, and fill the centre with rice. 60. =Boiled Rice.=--Wash a quarter of a pound of rice in plenty of cold water, put it into a quart of boiling water with a tablespoonful of salt, and boil it fast for twenty minutes; shake it out into a colander, drain it, and shake it from the colander into the centre of the dish of chops; do not stir it with a spoon. 61. =Broiled Pigs' Feet.=--Boil four well cleaned pickled pigs' feet in stock or boiling water with sweet herbs, until they are tender enough to permit the bones to come out readily; split them in halves, take out all the large bones; trim and shape them neatly, and cool them; when cold season them with pepper and salt, dip them first in melted butter and then in cracker dust, and broil them over a clear, moderate fire, turning them frequently; serve with a little melted butter, lemon juice, and chopped parsley over them. 62. =English Pork Pie.=--Make a plain pie crust by mixing together with the hand, half a pound of flour and quarter of a pound of butter, with enough cold water to make a stiff paste; roll out about six times on a well floured pastry board, folding the paste evenly each time; line the side of an earthen pie dish nearly to the bottom; in the bottom put a thin layer of bacon, about four ounces sliced; pare and slice half a quart of potatoes; chop two ounces of onion; cut two pounds of fresh lean pork in two-inch pieces; lay all these in the dish in