789. - Sheep Or Lambs' Trotters

Get a dozen or two of trotters, stew them for several hours, until all the bones will come from them; save this liquor; do not break the skin; stuff them with good quenelles or forcemeat; return them again into the same stock, boil them about fifteen minutes, glaze them; soubise sauce or tomato sauce is good with them, or you may fry them with butter.

790. - Pork Griskin

Is usually very hard; the best way to prevent this is to put it into as much cold water as will cover it, and let it boil up; then instantly take it off, and put it into a Dutch oven; a very few minutes will do it. Remember to rub butter over it, and then flour it, before you put it to the fire. Lay it in a dish on melted butter and mustard. It should be seasoned with pepper and salt before roasting.

791. - Sparerib

Should be basted with a very little butter and a little flour, and then sprinkled with dried sage crumbled.

793. - To Scald A Sucking Pig

Plunge the pig into cold water the instant it is killed, let it remain five minutes, have ready pounded resin, and rub well with it over the skin, plunge it into a tub of scalding water, letting it remain only half a minute, remove it, and immediately take off the hair; lose no time, if the hair should not come freely from some parts, rub it again with resin, and put it into the scalding water, and then remove the hair. When it is all off wash it well with warm water, and then in cold, changing the water several times that no flavor of the resin may be retained; cut off the feet at the first joint, slit down the belly, and remove the entrails; put aside the heart, liver and lights, with the feet, wash again inside and out the pig, dry it well, and keep it from the air by covering it with a cloth.

795. - Hind-Quarter Of Sucking Pig

(Yorkshire Fashion.)

Cut off the skin, cover with paper, and roast before a quick fire about three-quarters of an hour; ten minutes before being ready, remove the paper and baste it; serve with gravy under, and mint sauce and salad.

796. - Roast Pig

Soak in milk some light bread, boil some sage and onions in plenty of water, strain it off and chop it all very fine, press the milk from the bread, and then mix the sage and onion with pepper and salt; in the bread put the yolk of an egg to bind it a little, put this in the inside of the pig, rub the pig over with milk and butter, paper it, roast it a beautiful brown, cut off the head before it is drawn from the spit, and likewise cut it down the back, and then you will not break the skin; take out the spit, cut off the ears from the head, and crack the bone and take out the brains, put them in a stew-pan with all the inside stuffing and a little brown sauce; dish the pig, the backs outside, and put the sauce in the middle, and some in a boat, the ears at each end.

797. - A Leg Of Pork Roasted

The pork should be young and dairy-fed; score the skin with a sharp penknife, a little fresh butter is sometimes rubbed over the skin to make it brown, and crisp without blistering. Chop some sage that has been scalded, very fine, add to it an onion parboiled, mix breadcrumbs and a small portion of apple chopped very fine, mix all together, season with pepper and salt, make an incision, separating the skin from the fat in the under and fillet end of the leg, and place the stuffing there; the time of roasting will depend upon the size of the leg; serve up with apple sauce.