Select the smallest pigs' feet, they are the youngest; wash them in cold water and put them into a kettle with cold water enough to cover them, and when they begin to boil skim off whatever rises to the surface. If the water boils down replenish with boiling water; the feet must be covered with water until they are done; cook them four hours, or until they are very tender. Then take them out onto a large platter, split them open between the hoofs and take out the large bones; now take a large flat stone crock and put in a layer of the pigs feet, cut side up, and sprinkle over them a pinch of salt and pepper and a teaspoonful of cloves; then another layer with salt, pepper and cloves, and so on until all are in. Then fill the crock with good cider vinegar and cover it close. They will be ready to use in twenty-four hours; they can be eaten cold or warm, but they are better warm. Put them into a skillet with some of the congealed vinegar and cloves, and when they are hot if they are too sour add a little water and salt if required.
The white marrow beans are the richest and easiest cooked. Take one quart of beans, pick them, wash them in two waters and put them into a pan that holds two quarts and a half, then take one pound of fat, pickled pork, wash it in warm water and trim off the parts that are not fresh cut, then cut the skin in cross-bars and put the pork down in the middle of the beans, leaving only the skin in sight. Now put in one teaspoonful of salt and one tablespoonful of white granulated sugar and fill up the pan with cold water to within half an inch of the top; put it into the oven and bake them three hours and a half. Replenish with hot water from time to time, keeping the water even with the beans until half an hour before they are done: then let the water cook down and if they are browned a little on top remove them before sending to table.
Wash the sausages in cold water, then separate them and put them into a skillet with half a pint of hot water and boil them ten minutes; then turn them and prick them with a fork and boil them until the water is boiled down; then brown them on both sides in their own fat. They are done in thirty minutes.
Take a whole young spare rib that has small bones, and after it is washed in cold water lay it on the meat board and dry it off, then crack the bones exactly in the middle with a hatchet, but they must not be cut clear through, then fold the two edges together, trim off the ends to make it even and sew it up with a small cord leaving the largest end open for the filling. Fill it with the following ingredients: Half a pint of cooked sour apples that have two teaspoonfuls of sugar in them, half a pint of cooked prunes with two teaspoonfuls of sugar in them and two teaspoonfuls of anise seed. Put the apples and prunes into a bowl and mix them together, then stir in the anise seed, fill and sew up, salt and pepper it on both sides and dredge it with flour. Put two ounces of fresh butter into the roasting pan with half a pint of water and lay in the spare rib. Brown it on both sides, baste it often, putting in a spoonful of hot water from time to time. Keep the oven closed and cook it two hours. When it is lifted cut the cord in short pieces with a pair of scissors and draw it out. Put half a pint of hot water into the gravy, stir it up well from the bottom and let it boil a few minutes.