Norwich bulletin. [volume] (Norwich, Conn.) 1895-2011, 1922-01-20

| epoch on the hack-roads farm As
| It iE always postponed It'll actually cold
weather has come to stay, when the meat
will keep sweet indefinitely, it means the
inauguration Of a period-almost the
only one of the year on such q farm
when everybody can feast his full on
fresh meat.
There is the liver which, in corn
and-milk fed pig, IS better than beef liv
err and almost as good as calves. And
the sweetbreads make another meal.
About that time dish or TWO of kid
hey hasf, meets family approval. Head
cheese, made of the fragments cooked on
otherwise wasted bones, sliced and eat
en- cold. MAKES a good luncheon ttdbft.
| Hearts and tongues, of course, are like
wise saved. And great pans-ful Of
sage-neat ground UP from the trim
nings and odd ends favored with home :
grown sage and other herbs and kept
juicy and sweet by covering the top
with a thin coating of fresh lard. Hams
/ ana shoulders and slabs of bacon are
sailed and smoked in the old brick
| noke-house-some with the smoke OF
green hickory twigs, some with that from
dried corn cobs.
| But the chief purpose of all p4Sa
| on this particular farm IS now. as II
| has been for several generations to
| furnish forth the Christmas taple with
what we call the poor mans turkey"
| All you jewellers along the coast know
| that a Block Island turkey means
Goldfish. We iiabitants of the hills mean
/ by our poor mans turkey" stuffed
| spare-rib.
| Please get that right, now Not just
merely spare-rib, but stuffed spare-rib
Stuffed with the same sort of stuffing
used for turkey or duck and roasted
much the same way.
We call it ''poo~ mans turkey" but
really. the richest man on AHllionatres
Row can't have it for his dinner. unless
he raises 1t and fats il and butchers II
and dresses it himself. 1t is a dish out
Of the reach and beyoEa the Doczet-book'
Of such unfortunate critters as have K
depend on markets or butchers cart'
for their supply and are perforce, com
PEELED to take such cuts az custom per
rnits.
To begin with. the pork must have
been milk and corn fed, and grown un
der good pig conditions In the sec
ond place, the spare-rib must be cut a!
no modern butcher ever thinks Of cut
ting it. When the backbone has beel
split down and the hams and should
/ ttS taken OIL, the ilt4E SaiaFS-rlD Is re
moved by cutting under all the back
bone TO which the ribs adhere, CAREFUL,
keeping on the sparerib all the tender
loin and the full length of the ribs
With a large hog this makes an I'm
| wieldly shape but, with pigs Of 125 t
ITS pounds, It can he managed espe
cialy If YOU still Keep among you
relies Of the wise past q genuine oil
dripping pan" Even with Q 1noder
| 'self-basting roaster' il can be cooked
) though you may have to cut it into tw
pieces, which is not the most desirabl
: way.
: When ready to roast, saw the rib
partly in two on their convex side an
about their middle length, SO that the
will break on the eXertion of LTD
: force, and bend over. hinged by the I'm
cut meat, Till their tips lust touch III
t backbone. Fill the lens-shaped cavit
| thus formed with the best stuffing yo
know how to mix, and tie around wit
two or three turns Of grocers' twint
Then bake till it is thoroughly don.
taking care that it is kept well haste
| and that the outside is not allowed t
burn or dry up.
To carve, cut through between til
| ribs. separating each one its full Iengt
from the backbone. Thus, eadh wi
carry its own load of rib-meat, its dr