ter into pork pie: the outside pieces will be hard, unless
they are cut small, and pressed close. Pork pies in a raised crust, are
intended to be eaten cold.

PORK SAUCE. Take two ounces of the leaves of green sage, an ounce of
lemon peel thinly pared, an ounce of minced shalot, an ounce of salt,
half a dram of cayenne, and half a dram of citric acid. Steep them for a
fortnight in a pint of claret, shake it often, and let it stand a day to
settle. Decant the clear liquor, and cork it up close. When wanted, mix
a table-spoonful in a quarter of a pint of gravy, or melted butter. This
will give a fine relish to roast pork, or roast goose.

PORK SAUSAGES. Chop fat and lean pork together, season it with pepper,
salt, and sage. Fill hogs' guts that have been thoroughly soaked and
cleaned, and tie up the ends carefully. Or the minced meat may be kept
in a very small pan, closely covered, and so rolled and dusted with
flour before it is fried. Serve them up with stewed red cabbage, mashed
potatoes, or poached eggs. The sausages should be pricked with a pin,
before they are boiled or fried, or they will be liable to burst.

PORK STEAKS. Cut them from a loin or neck, and of middling thickness.
Pepper and broil them, and keep them turning. When nearly done, put on
salt, rub a bit of butter over, and serve the moment they are taken off
the fire, a few at a time.

PORKER'S HEAD. Choose a fine young head of pork, clean it well, and put
bread and sage as for pig. Sow it up tight, roast it as a young pig, on
the hanging jack, and serve it with the same kind of sauce.

PORTABLE SOUP. Boil one or two knuckles of veal, one or two shins of
beef, and three pounds of beef, in as much water only as will cover
them. Take the marrow out of the bones, put in any kind of spice, and
three large onions. When the meat is done to rags, strain it off, and
set it in a very cold place. Take off the cake of fat, which will do for
common pie crusts, and put the soup into a double-bottomed tin saucepan.
Set it on a pretty quick fire, but do not let it burn. It must boil fast
and uncovered, and be stirred constantly for eight hours. Put it into a
pan, and let it stand in a cold place a day; then pour it into a round
soup-dish, and set the dish into a stewpan of boiling water on a stove,
and let it boil. Stir it now and then, till the soup is thick and ropy;
then it is enough. Pour it into the little round part at the bottom of
cups and basons