353. Pigs' Feet Stewed

Clean, split, and boil tender, put them into a stewpan with enough gravy to cover them, an onion sliced, a few sage leaves, whole black pepper, allspice, and salt, stew forty minutes, strain off the gravy, thicken with flour and butter, add two spoonfuls of vinegar or one dessert-spoonful of lemon pickle; serve it up with the feet.

354. 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 colour, and serve with melted butter and lemon pickle.

355. 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.

356. Cochon De Lait En Blanquette. - Entree

Dress this the same as Blanquette de Veau.

360. Lard. - To Melt Lard

Take the inner fat of a newly killed pig and strip off the skin completely and carefully, slice it and put it into a jar, a sprig of rosemary may be placed with it, and set the jar in a pan of boiling water; let it melt, and when perfectly fluid' pour it into dry clean jars, and cover them closely; it may be- kept some time in a dry place, and when used may be mixed with butter for pastry, for frying fish, and many other purposes in cooking.

361. Hams. - Boiled Ham

Hams which come from the large cheesemongers have usually been long hung and are very dirty; if such should be the case the ham should be soaked about twelve hours, then wrapped in a clean cloth, and laid upon stone flags for two days, the cloth being kept moistened with clean soft water, this will render it tender when cooked, let it be thoroughly scraped and cleaned,, and placed in the copper, which in small families will be found the most convenient mode of cooking it; they should be put in sufficient water to cover them, which water, when the ham is cooked, will be found of the greatest service in making stock for soups; the time it will require to boil will depend upon the weight of the ham, a small one three hours and a half, which may progress according to the weight to six hours, when it is done remove the skin if possible without breaking it, it prevents the ham when cold becoming dry; spread over the ham bread raspings, the dish should be garnished with sliced boiled carrots.

366. How To Bake A Ham

Put the ham in soak previous to dressing it; if an old one two hours will be required, but if not very old, an hour will suffice. Wipe it very dry, and cover it with a paste about an inch in thickness. The. edges being first moistened must be drawn together, and made to adhere, or the gravy will escape. Bake it in a regular, well-heated oven, it will take from three to six hours, according to its weight; when done remove the paste, and then the skin. This must be done while the ham is hot. If well baked and not too salt, it will prove of finer flavour than if boiled.