The best and only proper way to cook salted pork, is, to put it in a kettle, entirely cover it with cold water, boil gently till cooked, and serve it with a purée or with a garniture of cabbage. Any thing else that you might put with it would rather spoil than better it.
PIG'S EARS.
How to prepare.—Soak them in warm water for a few minutes, then wash and clean them well, and scrape the hair off, if any.
Boiled.—When prepared, you throw them in boiling water for two minutes and take from the fire; add four onions for four ears, one carrot, salt and pepper; leave just water enough to cover the whole, and when cooked, drain. Serve them on a purée of beans or of lentils.
The same, broiled.—When cleaned, prepared, and cooked as above, just dip them in beaten eggs, roll them in bread-crumbs, place on the gridiron and on the fire, broil for about two or three minutes; then serve them with a maître d'hôtel sauce.
PIG'S FEET.
Broiled, or à la Sainte Menehould.—Split six feet in two, lengthwise, and soak them in tepid water for ten minutes, then envelop each in a piece of linen well tied or sewed; place them in a kettle or stewpan with four small onions, four sprigs of parsley, two of thyme, two of sweet basil, two bay-leaves, two cloves of garlic, two cloves, two small carrots cut in pieces, salt, pepper, and half a pint of white wine; cover with cold water, simmer about six hours, skim them properly, fill with boiling water so as to have them covered all the time; take from the fire when cooked, and when nearly cool take the feet from the kettle, untie them, throw away the linen, and let them cool. Dip each in melted butter or in sweet-oil, roll in bread-crumbs, and place on a gridiron and on a good fire; serve them as they are, when properly broiled.
Stuffed.—Prepare the feet and cook them as above. When perfectly cold, remove the long bone of each half, fill the place with sausage-meat; dip each in melted butter and yolk of egg, mixed and seasoned with salt and pepper, roll in bread-crumbs, and broil. While they are broiling, baste them with melted butter. Serve as they are, or with meat-jelly, or gravy.
Stuffed with Truffles.—Proceed as with the above in every particular, so far as removing the long bone of each half, so as to be ready for stuffing them.