HASLET SAUCE.
(For roast Pig.)
215. Put on the feet and liver of the pig with just enough water to cover them, with a little salt. Let them stew slowly, when the feet are tender take them up, cut them in two or three pieces, but do not take out the bones; chop the liver, return it and the feet to the liquor they were boiled in; set the stew-pan over the fire, add pepper, salt and sweet-marjoram to the taste. Roll a piece of butter in flour, and stir in to thicken the gravy, add two glasses of port wine and serve it hot.
Any kind of spice may be added.