Have your feet well cleaned; let them lie over night in salt and water; then put them on to boil: when they are tender, take out the large bones; dredge them in flour seasoned with pepper and salt, and fry in hot lard. Another way to cook pig’s feet is to boil them, and dress like terrapins.
A PIG’S HEAD.
Clean the head well, cut off the ears and nose, take out the eyes; put it down to boil with the liver; when done, take it up, put the head in a dripping pan with some of the liquor; the liver chopped up fine, seasoned with onions, pepper, salt and parsley; spread some yolk of egg over the head, upon which sprinkle bread crumbs: bake half an hour; add some catsup to the gravy. Send hot to the table.
TO MAKE SCRAPPLE.
Some of the pieces that will not do for any other purpose will make scrapple. Boil them in plenty of water, season with pepper and salt, take out all the bones, and strain the liquor; put the liquor back in the pot and thicken with Indian meal; stir it till done; turn it into bowls to cool; cut in slices and fry. Send hot to the table.
TO CURE BEEF.
Rub the pieces well with saltpetre, salt, and brown sugar; let it lie two days in a tub; make a pickle and pour over it: it will be sufficiently cured in eight days. When wanted for summer use, let it remain in brine between three or four weeks; then hang it up to dry; smoke very little.
TO SOUSE PIG’S FEET.
Clean well the feet, and let them lie in salt and water over night, then boil till tender; take out the large bones, cut them down the middle; dip them in flour and fry in hot lard, or, pick out all the bones; season with pepper and salt, and if liked, some vinegar; heat them for a few moments when required.