Pork Tenderloins

Prepare a filling as for a leg of pork; with a sharp, narrow-bladed knife, make an incision through the centre of the meat from one end to the other; the tenderloins should be cut in lengths of about a foot each; fill with the dressing, secure the ends with little skewers, to prevent the filling from coming out, rub the outsides with powdered sage, pepper and salt, dust with flour, lay them side by side in a dripping-pan, put a little hot water around them, and roast in a hot oven about three-quarters of an hour, thicken the gravy, pour over them when you serve them. Baste often, with butter and hot water. This dish is as fine in flavor as poultry.

Pig's Feet In Jelly

Clean thoroughly two sets of pig's feet, put them over the fire in three quarts of cold water, boil them slowly four hours, or until the meat falls from the bones, strain through a cullender, return the broth to the pot and boil until reduced to a pint; take all the bones from the feet, and cut the meat in small pieces, but do not chop it; season it with black and cayenne pepper and salt, a teaspoonful of powdered allspice, half an one of powdered cloves, and a pinch of powdered mace; when the broth is reduced add to it half a pint of sharp vinegar, put in the meat, let it simmer two or three minutes, then pour into moulds; it will be ready for use next day - turn out and serve whole, or cut in thin slices before it goes to the table. If in a form it is a pretty dish to set on whole, to be cut at the table.

Baked Pork And Beans

One quart of small white beans; two pounds of pickled pork; put the beans on the fire in three or four quarts of cold water, let them come nearly to a boil, set them off the fire and let them cool: when nearly cold strain off the water and replenish with the same quantity as at first, of cold water, when they come to a boil, have the pork well washed and put it in with the beans, and boil it for half or three-quarters of an hour then take out the pork, score it across the top; when the beans are tender, strain them from the water, put the pork in a baking-dish, pour the beans round it; take about a pint of the water they were boiled in; stir in it two tablespoonsful of molasses, pour it over the beans, and bake an hour in a hot oven. If the water has much grease on it skim it off, before adding the molasses.

Pig's Feet Soused

The feet must be singed with burning paper, as you would do a chicken; then scrape them clean, scald them, wash again in cold water, and put them on the fire in a stew-pan or pot, cover them with cold water, add a tablespoonful of salt, and boil them for three or four hours, or longer, if necessary, until the meat drops from the bones. When they are done, there should be very little water on them, as you must only keep enough on them to prevent their sticking to the bottom of the vessel and burning. When the feet are done, take them out with a perforated skimmer, lay them on a dish whilst you pick out the bones. When this is done, have ready a clean stone jar or pot, put in a layer of the meat, season with plenty of pepper and salt and a few slices of onion; then another layer of meat, pepper, salt and onion, until all is in the vessel; strain the broth they were boiled in, add to it as much good cider-vinegar as you have broth, and pour over the feet, covering them with it. Set aside to cool; then put them in a cold place, and they will be ready to use next day.

Put the souse, when you are ready for it, into a dripping-pan; dust a little flour over it, and bake it an hour, more or less, according to the heat of the oven; it must be a nice brown.