874. - Bacon, To Broil

Make up a sheet of paper in the shape of a dripping-pan, cut your bacon into thin slices, cut off the rind, lay the bacon on the paper, put it over the gridiron, set it over a slow fire, and it will broil clearly.

875. - Bacon, To Make

Rub the bacon with a little common salt, and let them lie till the brine runs from them; in a week rub off all the salt, and put them in a tub, then rub into the flitches a pound of saltpetre pounded and heated, the next day do the same with common salt, also heated; let them lie a week, often rubbing them; do the same for three weeks or a month, at the end of that time dry and hang them up for use.

876. - Bacon And Cabbage

Boil some fine streaked part of bacon with a little stock, and the ends of eight or ten sausages, boil in the same stock some white cabbages for two hours; add salt and spice, and serve very hot; place your sausages and cabbage round your dish, and the bacon in the middle.

877. - Mock Brawns

Put four feet, two ears, and two chops of a pig into two quarts of water, and let it boil for several hours, till the bones can be picked from the meat; then pour it into a basin; skim off the fat, and take away all the bones; put it again into a saucepan with a little chopped parsley and sweet herbs, dried and rubbed small, cayenne pepper, salt, and pounded mace, let it boil for ten minutes; dip a mould into cold water, pour in the mixture; let it get cool; turn out, and garnish with parsley and barberries, or slices of lemon.

878. - Excellent'sausage Cakes

Chop some lean pork very fine, having previously detached all the skin and bone, and to every pound of meat add three-quarters of a pound of fat bacon, half an ounce of salt, a salt-spoonful of pepper, the quarter of a nutmeg grated, six young green chopped onions, and a little chopped parsley; when the whole is well chopped, put into a mortar and pound well, finishing with three eggs; then have ready a pig's caul, which cut into pieces large enough to fold a piece of the above preparation the size of an egg, which wrap up, keeping the shape of an egg, but rather flattened, and broil very gently over a moderate fire.

879. - Pigs' Feet. (Soyer.)

Procure six pigs' feet nicely salted, which boil in water, to which you have added a few vegetables, until well done, cut each one in halves, take out the long bone, have some sausage-meat as in the last, and a pig's caul, which cut into pieces each large enough to fold half a foot, well surrounded with sausage-meat; when well wrapped up broil slowly half an hour over a moderate fire, and serve. Or, when the pigs' feet are well broiled, egg over, and throw them into some grated crust of bread, with which you have mixed a little parsley, broil a nice color, and serve with a little plain gravy. This is called a la Ste. Menehould.

880. - Pigs' Kidneys

Cut them open lengthwise, season well with pepper and salt, egg over with a paste brush, dip into bread-crumbs* with which you have mixed some chopped parsley and eschalot, run a skewer through to keep them open, and broil for about a quarter of an hour over a good fire; when done place them upon a dish, have ready an ounce of butter, with which you have mixed the juice of a lemon, a little pepper and salt, and a tea-spoonful of French or common mustard; place a piece upon each of the kidneys, place in the oven for one minute, and serve. Pigs' kidneys may also be sauted as directed for ox kidneys.