This may be kept in or out of pickle of salt, and water boiled, with vinegar; and is a very convenient thing to have in the house.
If likely to spoil, slice and fry it with or without butter.
To roast a Leg of Pork.
Choose a small leg of fine young pork, cut a slit in the knuckle with a sharp knife, and fill the space with sage and onion, chopped, and a little pepper and salt. When half done, score the skin in slices, but do not cut deeper than the outer rind.
Apple sauce and potatoes should be served to eat with it.
To boil a Leg of Pork
Salt it eight or ten days; when to be dressed, weigh it; let it lie half an hour in cold water to make it white; allow a quarter of an hour for every pound, and half an hour over from the time it boils up; skim it as soon as it boils, and frequently after. Allow water enough. Save some of it to make pease soup. Some boil in a very nice cloth, floured, which gives a very delicate look.
Serve pease pudding and turnips.
Different ways of dressing Pig’s Feet and Ears.
Clean them carefully, and soak them some hours: boil them tender, then take them out; and with some of the water boil some vinegar and a little salt, and when cold put over them. When to be dressed, dry them, divide the feet in two, and slice the ears; fry and serve them with butter, mustard, and vinegar. They may be done in butter or only floured.