The Book of Household Management Part 92

BOILED BACON.

804. INGREDIENTS.--Bacon; water.

[Ill.u.s.tration: BOILED BACON.]

_Mode_.--As bacon is frequently excessively salt, let it be soaked in warm water for an hour or two previous to dressing it; then pare off the rusty parts, and sc.r.a.pe the under-side and rind as clean as possible.

Put it into a saucepan of _cold_ water, let it come gradually to a boil, and as fast as the sc.u.m rises to the surface of the water, remove it.

Let it simmer very gently until it is _thoroughly_ done; then take it up, strip off the skin, and sprinkle over the bacon a few bread raspings, and garnish with tufts of cauliflower or Brussels sprouts.

When served alone, young and tender broad beans or green peas are the usual accompaniments.

_Time_.--1 lb. of bacon, 1/4 hour; 2 lbs., 1-1/2 hour.

_Average cost_, 10d. to 1s. per lb. for the primest parts.

_Sufficient_.--2 lbs., when served with poultry or veal, sufficient for 10 persons.

_Seasonable_ at any time.

TO CURE BACON IN THE WILTs.h.i.+RE WAY.

805. INGREDIENTS.--1-1/2 lb. of coa.r.s.e sugar, 1-1/2 lb. of bay-salt, 6 oz. of saltpetre, 1 lb. of common salt.

_Mode_.--Sprinkle each flitch with salt, and let the blood drain off for 24 hours; then pound and mix the above ingredients well together and rub it well into the meat, which should be turned every day for a month; then hang it to dry, and afterwards smoke it for 10 days.

_Time_.--To remain in the pickle 1 month, to be smoked 10 days.

_Sufficient_.--The above quant.i.ty of salt for 1 pig.

HOW PIGS WERE FORMERLY PASTURED AND FED.--Though unquestionably far greater numbers of swine are now kept in England than formerly, every peasant having one or more of that useful animal, in feudal times immense droves of pigs were kept by the franklings and barons; in those days the swine-herds being a regular part of the domestic service of every feudal household, their duty consisted in daily driving the herd of swine from the castle-yard, or outlying farm, to the nearest woods, chase, or forest, where the frankling or vavasour had, either by right or grant, what was called _free warren_, or the liberty to feed his hogs off the acorns, beech, and chestnuts that lay in such abundance on the earth, and far exceeded the power of the royal or privileged game to consume. Indeed, it was the license granted the n.o.bles of free warren, especially for their swine, that kept up the iniquitous forest laws to so late a date, and covered so large a portion of the land with such immense tracts of wood and brake, to the injury of agriculture and the misery of the people. Some idea of the extent to which swine were grazed in the feudal times, may be formed by observing the number of pigs still fed in Epping Forest, the Forest of Dean, and the New Forest, in Hamps.h.i.+re, where, for several months of the year, the beech-nuts and acorns yield them so plentiful a diet. In Germany, where the chestnut is so largely cultivated, the amount of food shed every autumn is enormous; and consequently the pig, both wild and domestic, has, for a considerable portion of the year, an unfailing supply of admirable nourishment. Impressed with the value of this fruit for the food of pigs, the Prince Consort has, with great judgment, of late encouraged the collection of chestnuts in Windsor Park, and by giving a small reward to old people and children for every bushel collected, has not only found an occupation for many of the unemployed poor, but, by providing a gratuitous food for their pig, encouraged a feeling of providence and economy.

FOR CURING BACON, AND KEEPING IT FREE FROM RUST (Cobbett's Recipe).

806. THE TWO SIDES THAT REMAIN, and which are called flitches, are to be cured for bacon. They are first rubbed with salt on their insides, or flesh sides, then placed one on the other, the flesh sides uppermost, in a salting-trough which has a gutter round its edges to drain away the brine; for, to have sweet and fine bacon, the flitches must not be sopping in brine, which gives it the sort of vile taste that barrel and sea pork have. Every one knows how different is the taste of fresh dry salt from that of salt in a dissolved state; therefore change the salt often,--once in 4 or 5 days; let it melt and sink in, but not lie too long; twice change the flitches, put that at bottom which was first on the top: this mode will cost you a great deal more in salt than the sopping mode, but without it your bacon will not be so sweet and fine, nor keep so well. As for the time required in making your flitches sufficiently salt, it depends on circ.u.mstances. It takes a longer time for a thick than a thin flitch, and longer in dry than in damp weather, or in a dry than in a damp place; but for the flitches of a hog of five score, in weather not very dry or damp, about 6 weeks may do; and as yours is to be fat, which receives little injury from over-salting, give time enough, for you are to have bacon until Christmas comes again.

807. THE PLACE FOR SALTING SHOULD, like a dairy, always be cool, but well ventilated; confined air, though cool, will taint meat sooner than the midday day sun accompanied by a breeze. With regard to smoking the bacon, two precautions are necessary: first, to hang the flitches where no rain comes down upon them; and next, that the smoke must proceed from wood, not peat, turf, or coal. As to the time required to smoke a flitch, it depends a good deal upon whether there be a constant fire beneath; and whether the fire be large or small: a month will do, if the fire be pretty constant and rich, as a farmhouse fire usually is; but over-smoking, or rather too long hanging in the air, makes the bacon rust; great attention should therefore be paid to this matter. The flitch ought not to be dried up to the hardness of a board, and yet it ought to be perfectly dry. Before you hang it up, lay it on the floor, scatter the flesh side pretty thickly over with bran, or with some fine sawdust, not of deal or fir; rub it on the flesh, or pat it well down upon it: this keeps the smoke from getting into the little openings, and makes a sort of crust to be dried on.

808. To KEEP THE BACON SWEET AND GOOD, and free from hoppers, sift fine some clean and dry wood ashes. Put some at the bottom of a box or chest long enough to hold a flitch of bacon; lay in one flitch, and then put in more ashes, then another flitch, and cover this with six or eight inches of the ashes. The place where the box or chest is kept ought to be dry, and should the ashes become damp, they should be put in the fireplace to dry, and when cold, put back again. With these precautions, the bacon will be as good at the end of the year as on the first day.

809. FOR SIMPLE GENERAL RULES; these may be safely taken as a guide; and those who implicitly follow the directions given, will possess at the expiration of from 6 weeks to 2 months well-flavoured and well-cured bacon.

HOG NOT BACON. ANECDOTE OF LORD BACON.--As Lord Bacon, on one occasion, was about to pa.s.s sentence of death upon a man of the name of Hogg, who had just been tried for a long career of crime, the prisoner suddenly claimed to be heard in arrest of judgment, saying, with an expression of arch confidence as he addressed the bench, "I claim indulgence, my lord, on the plea of relations.h.i.+p; for I am convinced your lords.h.i.+p will never be unnatural enough to hang one of your own family."

"Indeed, replied the judge, with some amazement," I was not aware that I had the honour of your alliance; perhaps you will be good enough to name the degree of our mutual affinity."

"I am sorry, my lord," returned the impudent thief, "I cannot trace the links of consanguinity; but the moral evidence is sufficiently pertinent. My name, my lord, is Hogg, your lords.h.i.+p's is Bacon; and all the world will allow that bacon and hog are very closely allied."

"I am sorry," replied his lords.h.i.+p, "I cannot admit the truth of your instance: hog cannot be bacon till it is hanged; and so, before I can admit your plea, or acknowledge the family compact, Hogg must be hanged to-morrow morning."

TO BAKE A HAM.

810. INGREDIENTS.--Ham; a common crust.

Mode.--As a ham for baking should be well soaked, let it remain in water for at least 12 hours. Wipe it dry, trim away any rusty places underneath, and cover it with a common crust, taking care that this is of sufficient thickness all over to keep the gravy in. Place it in a moderately-heated oven, and bake for nearly 4 hours. Take off the crust, and skin, and cover with raspings, the same as for boiled ham, and garnish the knuckle with a paper frill. This method of cooking a ham is, by many persons, considered far superior to boiling it, as it cuts fuller of gravy and has a finer flavour, besides keeping a much longer time good.

_Time_.--A medium-sized ham, 4 hours.

_Average cost_, from 8d. to 10d. per lb. by the whole ham.

_Seasonable_ all the year.

TO BOIL A HAM.

[Ill.u.s.tration: BOILED HAM.]

811. INGREDIENTS.--Ham, water, glaze or raspings.

_Mode_.--In choosing a ham, ascertain that it is perfectly sweet, by running a sharp knife into it, close to the bone; and if, when the knife is withdrawn, it has an agreeable smell, the ham is good; if, on the contrary, the blade has a greasy appearance and offensive smell, the ham is bad. If it has been long hung, and is very dry and salt, let it remain in soak for 24 hours, changing the water frequently. This length of time is only necessary in the case of its being very hard; from 8 to 12 hours would be sufficient for a Yorks.h.i.+re or Westmoreland ham. Wash it thoroughly clean, and trim away from the under-side, all the rusty and smoked parts, which would spoil the appearance. Put it into a boiling-pot, with sufficient cold water to cover it; bring it gradually to boil, and as the sc.u.m rises, carefully remove it. Keep it simmering very gently until tender, and be careful that it does not stop boiling, nor boil too quickly. When done, take it out of the pot, strip off the skin, and sprinkle over it a few fine bread-raspings, put a frill of cut paper round the knuckle, and serve. If to be eaten cold, let the ham remain in the water until nearly cold: by this method the juices are kept in, and it will be found infinitely superior to one taken out of the water hot; it should, however, be borne in mind that the ham must _not_ remain in the saucepan _all_ night. When the skin is removed, sprinkle over bread-raspings, or, if wanted particularly nice, glaze it.

Place a paper frill round the knuckle, and garnish with parsley or cut vegetable flowers. (_See_ Coloured Plate P.)

_Time_.--A ham weighing 10 lbs., 4 hours to _simmer gently_; 15 lbs., 5 hours; a very large one, about 5 hours.

_Average cost_, from 8d. to 10d. per lb. by the whole ham.

_Seasonable_ all the year.

HOW TO BOIL A HAM TO GIVE IT AN EXCELLENT FLAVOUR.

812. INGREDIENTS.--Vinegar and water, 2 heads of celery, 2 turnips, 3 onions, a large bunch of savoury herbs.

_Mode_.--Prepare the ham as in the preceding recipe, and let it soak for a few hours in vinegar and water. Put it on in cold water, and when it boils, add the vegetables and herbs. Simmer very gently until tender, take it out, strip off the skin, cover with bread-raspings, and put a paper ruche or frill round the knuckle.

_Time_.--A ham weighing 10 lbs., 4 hours.

_Average cost_, 8d. to 10d. per lb. by the whole ham.

_Seasonable_ at any time.

HOW TO SILENCE A PIG. ANECDOTE OF CHARLES V.--When the emperor Charles V. was one day walking in the neighbourhood of Vienna, full of pious considerations, engendered by the thoughts of the Dominican cloister he was about to visit, he was much annoyed by the noise of a pig, which a country youth was carrying a little way before him. At length, irritated by the unmitigated noise, "Have you not learned how to quiet a pig" demanded the imperial traveller, tartly. "Noa," replied the ingenuous peasant, ignorant of the quality of his interrogator;--"noa; and I should very much like to know how to do it," changing the position of his burthen, and giving his load a surrept.i.tious pinch of the ear, which immediately altered the tone and volume of his complaining.

"Why, take the pig by the tail," said the emperor, "and you will see how quiet he will become."

Struck by the novelty of the suggestion, the countryman at once dangled his noisy companion by the tail, and soon discovered that, under the partial congestion caused by its inverted position, the pig had indeed become silent; when, looking with admiration on his august adviser, he exclaimed,--

"Ah, you must have learned the trade much longer than I, for you understand it a great deal better."

FRIED HAM AND EGGS (a Breakfast Dish).