839. - Pigs' Feet And Ears Fried

They must be well cleaned, and boiled until tender, and laid in vinegar and water, with salt in it, until they are required for use; to prepare them for cooking, cut the feet in two, slice the ears, dip them in butter, dredge with flour, fry a nice color, and serve with melted butter and lemon pickle.

840. - Pigs' Harslet

Is made with the liver and sweetbreads, which must be well cleaned; add to them pieces of pork both fat and lean, chop finely sage and onions, season with pepper and salt, and mix with the preceding; put them in a cowl, tie it closely, and roast. It may also be baked. Serve with a sauce of port wine and water and mustard, just boiled up, and put it into the dish.

841. - Baked Fagots

Having procured your pig's-fry, (the quantity to be regulated by the size of family.) wash and set it on the fire, in a saucepan, with just sufficient water to cover; add a bunch of sage, and four or five onions; let all boil ten minutes; take out the meat, and cut in slices; then take out the sage and onions, and chop it all finely together; season with pepper and salt; cut the caul in pieces, and fill with the meat about the size of an ordinary teacup , place them on a tin and bake in a moderate oven; do not throw away the water it was boiled in, but boil it down to a sufficient quantity to serve with the fagots as gravy.

842. - White Puddings

Are made with beef suet and oatmeal, flavored and seasoned. Take a pound and a half of beef suet, chop it very fine, and, having boiled a pound of oatmeal, tightly wedged down in a small white basin closely covered with a cloth for five hours, scrape it into powder, and mix it with the suet, two small onions boiled and chopped fine, and season well with white pepper and salt; a small quan tity of thyme and marjoram may be added at pleasure. Boil them an hour. Like all sausages they must be pricked while cooking, to suffer the hot air generated to escape, or they will burst.

843. - Black Puddings

Stir three quarts of sheep's blood with one spoonful of salt till cold, boil a quart of grits in sufficient water to swell them, drain, and add them to the blood with a pound of suet, a little pounded nutmeg, some mace, cloves, and allspice; a pound of the hog's fat cut small, some parsley finely minced, sage, sweet herbs, a pint of bread-crumbs, salt, and pepper; mix these ingredients well together, put them into well cleaned skins, tie them in links, and prick the skins, that while boiling they may not burst. Let them boil twenty minutes, and cover them with clean straw until they are cold.

844. - Black And White Puddings

Procure the pig's blood, then add half a pound of half-boiled rice, set it to cool keeping it stirred, take a little more rice boiled in milk, add it to the blood, cut up about one pound of fat pork into large dice, melt half a pound of lard and pour into the blood and rice, then add your fat, with a few bread-crumbs, three shalots, a little parsley, some black pepper, cayenne pepper, and salt; mix all well together, then fill into skins as before; tie them the length you wish them, then boil them a quarter of an hour, take them out and lay them on some new clean straw until cold, then give them another boil for a few minutes, then turn them as before until wanted; put them in the oven when you require them, or fry them or broil them.