Season the chops on both sides with pepper and salt, brush them over with olive oil, and roll them in bread-crumbs; put them on the gridiron, taking care that the fire be clear, and do not turn the chops more than once. Put 12 large onions in slices, into a saucepan with a large piece of butter, turn the saucepan frequently that the onions may imbibe the butter equally; add half a tea-cupful of boiling water, some pepper and salt, and let the onions simmer three quarters of an hour; strain and mix with them a little made mustard. Place the onions in a dish and the chops on them.
Pig's Head Roasted.
Divide the head of a young porker in half, take out the brains and clean the inside; stuff it with bread-crumbs, sweet herbs, lemon peel, a very little suet, and an egg, to bind it, tie the head up carefully, and roast it. Serve with brain and currant sauce.
Pig's Feet and Ears soused.
Clean carefully, soak them some hours, then boil them tender, and when cold pour over the following pickle: some of the liquor they were boiled in, ¼ part of vinegar and some salt. Cut the feet in two, slice the ears, dip them in batter and fry them. Serve melted butter, vinegar and mustard.
To Fricassee.
Boil, and when cold cut in pieces, and simmer them in a very little veal broth, with onion, mace and lemon peel; just before you serve it, add a little cream, and a bit of butter rolled in flour.
Corned Pork with Peas.
Put a large piece of butter into a stew-pan with half a table-spoonful of flour, and when it is melted add a tea-cupful of boiling water, chopped herbs and pepper. Wash in three waters a small piece of corned pork, put it in the stew-pan, and when it has cooked half an hour add three pints of green peas, and let it cook one hour. Take out the herbs and pork, pass the rest through a sieve; serve the peas round the pork.
Hare to Jug.