Pork Cutlets another way.
Trim the chops neat as above, pass them with a bit of fresh butter, chopped eschallots, pepper, salt, and a little lemon juice. When nearly done, breadcrumb and broil them till of a light brown colour. Serve them up with the following sauce placed underneath; that is to say, cullis, mushroom, ketchup, lemon pickle, and mustard, a little of each, and reduce nearly to a glaize.
Fillet of Pork roasted.
Take a piece of back pork, cut the chine bone from the under part, and lay it in a marinate all night. When it is to be roasted run a lark spit through, tie it on another spit, cover it with paper, and roast it gently; and when to be served up, if not coloured enough, glaize it lightly, and put some robert sauce underneath.
Pigs Feet and Ears.
Take prepared feet and pass them, with chopped parsley, thyme, eschallots, pepper, salt, and lemon juice. When done, breadcrumb and broil them gently. Let the ears be cut in slices, and add cullis well-seasoned; then stew them for ten minutes, and serve them up with the feet over.
To prepare Pigs Feet and Ears.
Scald and clean them; then split the feet and tie them round with packthread; put them in a pot covered with water; make it boil, skim it clean, and add a little garlick, thyme, eschallots, onions, bay leaves, whole black pepper, allspice, mace, salt, and udder of veal. Braise them till tender, and put them in an earthen pan for use.