Kernels of Pork, A New Book of Cookery, p. 132
Wipe a spare rib of park and remove lean meat in one piece. Cut in three-fourth-inch slices crosswise, sprinkle with salt and sauté in a hot iron frying pan, rubbed over with pork fat. Arrange down the centre of a hot platter and surround with nests made of Savory Potatoes and Creamed Silver Skins. Garnish with sprig of parsley.
*Keswick Pudding, January 22
Bring three-fourths cup sugar and one cup boiling water to boiling pint. Bet yolk three eggs slightly and add one-forth cup sugar and a few grains salt. Pour on the boiling syrup and cook until mixture thickens; then add one and one-fourth tablespoons granulated gelatine, soaked in one-fourth cup cold water, and one-fourth cup lemon juice. Strain and stir until mixture begins to thicken. Turn into mould, and chill. Garnish with whipped cream, sweetened and flavored with vanilla.