HOW TO ROAST A LEG OF PORK.—­Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp knife; and fill the space with sage and onion chopped, and a little pepper and salt.  When half done, score the skin in slices, but don’t cut deeper than the outer rind.

Apple sauce and potatoes should be served to eat with it.

PORK, ROLLED NECK OF.—­Bone it; put a forcemeat of chopped sage, a very few crumbs of bread, salt, pepper and two or three berries of allspice over the inside; then roll the meat as tight as you can, and roast it slowly, and at a good distance at first.

CHINE OF PORK.—­Salt three days before cooking.  Wash it well; score the skin, and roast with sage and onions finely shred.  Serve with apple sauce.—­the chine is often sent to the table boiled.

HOW TO COLLAR PORK.—­Bone a breast or spring of pork; season it with plenty of thyme, parsley and sage; roll it hard; put in a cloth, tie both ends, and boil it; then press it; when cold, take it out of the cloth, and keep it in its own liquor.

PORK AS LAMB.—­Kill a young pig of four or five months old:  cut up the forequarter for roasting as you do lamb, and truss the shank close.  The other parts will make delicate pickled pork; or steaks, pies, etc.

PORK SAUSAGES.—­Take 6 lbs. of young pork, free from gristle, or fat; cut small and beat fine in a mortar.  Chop 6 lbs. of beef suet very fine; pick off the leaves of a hand-full of sage, and shred it fine; spread the meat on a clean dresser, and shake the sage over the meat; shred the rind of a lemon very fine, and throw it, with sweet herbs, on the meat; grate two nutmegs, to which put a spoonful of pepper, and a large spoonful of salt:  throw the suet over, and mix all well together.  Put it down close in the pot; and when you use it, roll it up with as much egg as will make it roll smooth.

SAUSAGE ROLLS.—­One pound of flour, half a pound of the best lard, quarter of a pound of butter, and the yolks of three eggs well beaten.  Put the flour into a dish, make a hole in the middle of it, and rub in about one ounce of the lard, then the yolks of the eggs, and enough water to mix the whole into a smooth paste.  Roll it out about an inch thick; flour your paste and board.  Put the butter and lard in a lump into the paste, sprinkle it with flour, and turn the paste over it; beat it with a rolling-pin until you have got it flat enough to roll; roll it lightly until very thin; then divide your meat and put it into two layers of paste, and pinch the ends.  Sausage rolls are now usually made small.  Two pounds of sausage meat will be required for this quantity of paste, and it will make about two and a half dozen of rolls.  Whites of the eggs should be beaten a little, and brushed over the rolls to glaze them.  They will require from twenty minutes to half an hour to bake, and should be served on a dish covered with a neatly-folded napkin.