Feet and Ears Fricasseed.
Put no vinegar in the pickle, if to be dressed with cream. Cut the feet and ears into neat bits, and boil them in a little milk; then pour that from them, and simmer in a little veal broth, with a bit of onion, mace and lemonpeel. Before you serve, add a little cream, flour, butter, and salt.
Jelly of Feet and Ears.
Clean and prepare as in the foregoing receipt; then boil in a very small quantity of water until every bone can be taken out; throw in half a handful of chopped sage, the same of parsley, a seasoning of pepper, salt, and mace, in fine powder; simmer till the herbs are scalded, then pour the whole into a melon form.
Pork Steaks.
Cut them from a loin or neck, of middling thickness: pepper and broil them, turning often. When nearly done, put the salt necessary, rub a bit of butter over, and serve the moment they are taken off the fire; a few at a time.
To cure Hams. First way.
Hang them a day or two; then sprinkle with a little salt, and drain them another day. Pound an ounce and a half of saltpetre, ditto petresalt, half an ounce of sal prunel, and a pound of the coarsest sugar: mix these well, and rub into each ham every day for four days, and turn it. If a small one, turn it every day for three weeks: if a large one, a week longer; but do not rub after four days. Before you dry it, drain and cover with bran. Smoke it ten days.
Another way. Second way.
Choose a leg of a hog that is fat and well fed: hang as above. To it, if large, put, in fine powder, one pound of bay salt, four ounces saltpetre, one pound of the coarsest sugar, and one handful of common salt, and rub it thoroughly. Lay the rind downwards, and cover the fleshy part with the salts. Baste it as often as you can with the pickle; the more the better. Keep it four weeks in the pickle, turning it daily. Drain and throw bran over it; then hang it in a chimney where wood is burnt, and turn it sometimes for ten days.