LEG OF PORK WITH PEASE PUDDING.
Boil a small leg of pork that has been sufficiently salted, score the top and serve it up; the pudding must be in a separate dish; get small delicate pease, wash them well, and tie them in a cloth, allowing a little room for swelling, boil them with the pork, then mash and season them, tie them up again and finish boiling it; take care not to break the pudding in turning it out.
STEWED CHINE.
Take the neck chine, rub it well with salt, lay it in a pan, put it in a pint of water, and fill it up with sweet potatos nicely washed, but not peeled, cover it close and bake it till done; serve it up with the potatos, put a little of the gravy in the dish.
TO TOAST A HAM.
Boil it well, take off the skin, and cover the top thickly with bread crumbs, put it in an oven to brown, and serve it up.