Pork Pie
Cut into small pieces enough pork to fill a baking dish. Season it with salt, pepper and mace. Use no water. Cover the meat with a thick pastry crust and bake in a slow oven for two hours. Make a gravy of the bones and scraps of the pork, well seasoned, and pour into the pie after it is baked.
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To Barbecue a Pig (very old dish)
Dress a pig of ten weeks old as if to roast. Make a stuffing of the liver, two anchovies, and sage leaves all chopped small; bread crumbs, four ounces of butter, salt, cayenne and a half pint of red wine. Stuff and sew the pig up. Roast at an open fire. Put in the dripping pan three bottles or more of red wine. Baste the pig frequently and when almost done put in the pan close to the fire two loaves of bread. Stand the pig in the dish for serving and put a lemon in his mouth. Place one of the loaves of bread on each side; to the gravy in the pan add one anchovy, one-half lemon and a few sweet herbs, all chopped fine. Boil it a few minutes and pour over the pig. Lay slices of lemon and barberries round the dish.
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To Boil a Ham
Soak a ham for one hour and clean with a brush. Put it in a kettle with plenty of cold water and after it boils cook seven hours, skim well and always replenish with boiling water. After it has boiled three hours add half a handful of whole cloves and at the end of five hours add one and a half pints of vinegar. After boiling, skin the ham, sprinkle it with crumbs, stick with cloves and roast in a moderate oven, thirty minutes, basting with a liquor of half vinegar and half water.
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Mexican Tripe