The Boston cooking-school cook book

pieces. Sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, and sauté in butter. Arrange in a circle around Creamed Asparagus Tips. Sweetbread with Tomato Sauce Prepare as Sweetbread Cutlets with Asparagus Tips, sauté in butter or fry in deep fat, and serve with Tomato Sauce. Sweetbread and Bacon Parboil a sweetbread, cut in small pieces, dip in flour, egg, and crumbs, and arrange alternately with pieces of bacon on small skewers, having four pieces sweetbread and three of bacon on each skewer. Fry in deep fat, and drain. Arrange in a circle around mound of green peas. [Illustration: SWEETBREAD À LA NAPOLI.—_Page 233._ ] [Illustration: BRAISED SWEETBREADS EUGÉNIE.—_Page 234._ ] [Illustration: BRESLIN POTTED CHICKEN IN CASSEROLE DISH.—_Page 252._ ] [Illustration: BROILED CHICKEN GARNISHED WITH FRENCH FRIED POTATOES, SLICES BROILED TOMATOES, PARSLEY, AND LETTUCE.—_Page 245._ ] CHAPTER XVI PORK Pork is the flesh and fat of pig or hog. Different parts of the creature, when dressed, take different names. The chine and spareribs, which correspond to the loin in lamb and veal, are used for roasts or steaks. Two ribs are left on the chine. The hind legs furnish _hams_. These are cured, salted, and smoked. Sugar-cured hams are considered the best. Pickle, to which is added light brown sugar, molasses, and saltpetre, is introduced close to bone; hams are allowed to hang one week, then smoked with hickory wood. _Shoulders_ are usually corned, or salted and smoked, though sometimes cooked fresh. _Pigs’ feet_ are boiled until tender, split, and covered with vinegar made from white wine. _Hocks_, the part just above the feet, are corned, and much used by Germans. _Heads_ are soused, and cooked by boiling. The flank, which lies just below the ribs, is salted and smoked, and furnishes _bacon_. The best pieces of fat salt pork come from the back, on either side of backbone. Fat, when separated from flesh and membrane, is tried out and called lard. _Leaf lard_ is the best, and is tried out from the leaf shaped pieces of solid fat which lie inside the flank. _Sausages_ are trimmings of