Boil, blanch, and split your tongues, season them with a little pepper and salt, then dip them in egg, strow over them a few bread-crumbs, and broil them whilst they be brown; serve them up with a little gravy and butter.
103. To Pickle PORK.
Cut off the leg, shoulder pieces, the bloody neck and the spare-rib as bare as you can, then cut the middle pieces as large as they can lie in the tub, salt them with saltpetre, bay-salt, and white salt; your saltpetre must be beat small, and mix'd with the other salts; half a peck of white salt, a quart of bay-salt, and half a pound of saltpetre, is enough for a large hog; you must rub the pork very well with your salt, then lay a thick layer of salt all over the tub, then a piece of pork, and do so till all your pork is in; lay the skin side downwards, fill up all the hollows and sides of the tub with little pieces that are not bloody press all down as close as possible, and lay on a good layer of salt on the top, then lay on the legs and shoulder pieces, which must be used first, the rest will keep two years if not pulled up, nor the pickle poured from it. You must observe to see it covered with pickle.
104. To fricassy CALF'S FEET white.
Dress the calf's feet, boil them as you would do for eating, take out the long bones, cut them in two, and put them into a stew-pan with a little white gravy, and a spoonful or two of white wine; take the yolks of two or three eggs, two or three spoonfuls of cream, grate in a little nutmeg and salt, and shake all together with a lump of butter. Garnish your dish with slices of lemon and currans, and so serve them up.
105. To roll a PIG'S Head to eat like Brawn.
Take a large pig's head, cut off the groin ends, crack the bones and put it in water, shift it once or twice, cut off the ears, then boil it so tender that the bones will slip out, nick it with a knife in the thick part of the head, throw over it a pretty large handful of salt; take half a dozen of large neat's feet, boil them while they be soft, split them, and take out all the bones and black bits; take a strong coarse cloth, and lay the feet with the skin side downwards, with all the loose pieces in the inside; press them with your hand to make them of an equal thickness, lay them at that length that they will reach round the head, and throw over them a handful of salt, then lay the head across, one thick part one way and the other another, that the fat may appear alike at both ends; leave one foot out to lay at the top to make a lantern to reach round, bind it with filleting as you would do brawn, and tie it very close at both ends; you may take it out of the cloth the next day, take off the filleting and wash it, wrap it about again very tight, and keep it in brawn-pickle.
This has been often taken for real Brawn.
106. How to fry CALF'S FEET in Butter.
Take four Calf's feet and blanch them, boil them as you would do for eating, take out the large bones and cut them in two, beat a spoonful of wheat flour and four eggs together, put to it a little nutmeg, pepper and salt, dip in your calf's feet, and fry them in butter a light brown, and lay them upon your dish with a little melted butter over them. Garnish with slices of lemon and serve them up.