725. Roast Ham, With Spinach.
—Proceed as for [No. 723], only serving with one pint of cooked hot spinach au jus ([No. 943]).
726. Pig’s Cheek, With Spinach.
—Take two lean, smoked pig’s cheeks; let them soak in cold water over night, then drain them well, and put them in a saucepan, covering them with cold water. Let cook for one hour and three-quarters; then lay them on a dish, drain well again, and lift off the rind and skin which adheres to the tongue, then remove the bones, and place the cheeks on a hot serving-dish. Garnish with one pint of hot spinach au jus ([No. 943]); arrange the cheeks nicely on top, and serve.
727. Pig’s Feet à la St. Hubert.
—Split three good-sized, boiled pig’s feet in two, place them on a deep dish, season with a pinch of salt, half a pinch of pepper, and one tablespoonful of oil. Roll them well together, and lay them in fresh bread-crumbs. Put them to broil for four minutes on each side, and then serve with half a pint of hot piquante sauce ([No. 203]), to which has been added a teaspoonful of diluted mustard. Pour the sauce on the dish, and arrange the feet nicely upon it.
728. Pig’s Feet, Sauce Robert.
—Exactly the same as for [No. 727], serving with half a pint of hot Robert sauce ([No. 192]).
729. Pig’s Feet, Sauce Piquante.
—The same as for [No. 727], serving with half a pint of hot piquante sauce ([No. 203]), omitting the mustard.