How To Pickle Pork

Take a proper part of a hog that has been Fed fat enough for bacon, and take out the bones; cut it into pieces of a size fit to lie in a pan or tub; rub them over well with salt-petre. Then take two parts of common salt, and one of bay salt, and rub them well over again. This done, put a layer of salt at the bottom of the tub, and a piece of pork over it; then another layer of salt, and then another piece, and so on; covering the whole with salt, and thrusting it to the vacant place on the sides of the tub. As the salt melts on the top, fill on more, that it may be always covered. Then lay a cloth over the tub, and a board over that; laying a weight on the board to keep it down. Thus managed, it will keep above a year.

How To Boil Pickled Pork

Pickled pork must not be put into the pot till the water boils , and then a middling piece will take an hour before it is enough. if a very large piece, it must boil an hour and a half, or two hours. But remember not to boil it too long, for it will turn to a jelly.

To dress Pig's Petty-Toes. Into half a pint of water, put a little whole pepper, a blade of mace, a bundle of sweet herbs, and an onion. Then put in the petty-toes, and let them boil five minutes. After this, take out the liver, lights, and heart, and mince them very fine; grate a little nutmeg over them, and shake on a little flour. Let the feet continue in the saucepan till they are tender; then take them out and strain off the liquor: Put all these together into the saucepan, with a bit of butter of the size of a walnut, and a little salt; let them simmer five or six minutes, shaking the saucepan often; pour the liquor and minced meat into the middle of the dish, wherein toasted sip-pets are laid. The petty-toes must be flit, and laid round the minced meat. Some add the juice of half a lemon, or a very little vinegar.