Pork Olives

Cut slices from a fillet or leg of cold fresh pork. Make a forcemeat in the usual manner, only substituting for sweet herbs some sage-leaves, chopped fine. When the slices are covered with the forcemeat, and rolled up and tied round, stew them slowly either in cold gravy left of the pork, or in fresh lard. Drain them well before they go to table. Serve them up on a bed of mashed turnips, or potatos, or of mashed sweet potatos, if in season.

Pigs' Feet, Fried

Pigs' feet are frequently used for jelly, instead of calves' feet. They are very good for this purpose, but a larger number is required (from eight to ten or twelve) to make the jelly sufficiently firm. After they have been boiled for jelly, extract the bones, and put the meat into a deep dish: cover it with some good cider vinegar, seasoned with sugar and a little salt and cayenne. Then cover the dish, and set it away for the night. Next morning, take out the meat, and having drained it well from the vinegar, put it into a frying-pan, in which some lard has just come to a boil, and fry it for a breakfast dish.

Pork And Beans

Take a good piece of pickled pork, (not very fat,) and to each pound of pork allow a quart of dried white beans. The bone should be removed from the pork, and the beans well picked and washed. The evening before they are wanted for cooking, put the beans and pork to soak in separate pans; and just before bed-time, drain off the water, and replace it with fresh. Let them soak all night. Early in the morning, drain them well from the water, and wash first the beans, and then the pork in a cullender. Having scored the skin in stripes, or diamonds, put the pork into a pot with fresh cold water, and the beans into another pot with sufficient cold water to cook them well. Season the pork with a little pepper, but, of course, no salt. Boil them separately and slowly till the pork is thoroughly done (skimming it well) and till the beans have all burst open. Afterwards take them out, and drain them well from the water. Then lay the pork in the middle of a tin pan, (there must be no liquid fat about it) and the beans round it, and over it, so as nearly to bury it from sight. Pour in a very little water, and set the dish into a hot oven, to bake or brown for half an hour. If kept too long in the oven the beans will become dry and hard. If sufficiently boiled when separate, half an hour will be long enough for the pork and beans to bake together. Carefully skim off any liquid fat that may rise to the surface. Cover the dish, and send it to table hot.

For a small dish, two quarts of beans and two pounds of pork will be enough. To this quantity, when put to bake in the oven, you may allow a pint of water.

This is a good plain dish, very popular in New England, and generally liked in other parts of the country, if properly done.

Pork With Corn And Beans

Boil a nice small leg of corned pork, skim it well, and boil it thoroughly. Then have ready a quart, or more, of fresh string-beans, each bean cut into only three pieces. Boil the beans for an hour in a separate pot. In another pot boil four ears of young sweet corn, and when soft and tender, cut it down from the cob, with a sharp knife, and mix it with the boiled beans, having drained them, through a cullender, from all the water that is about them. Having mixed them well together, in a deep dish, season them with pepper, (no salt,) and add a large lump of fresh butter.

For green beans you may substitute dried white ones, boiled by themselves, well drained, and seasoned with pepper and butter, and mixed in the same dish before they are sent to table. Or the mixed corn and beans may be heaped round the pork upon the same dish.

To eat with them make some indian dumplings of corn meal and water, mixed into a stiff dough, formed into thick dumplings, about as large round as the top of a tea-cup, and boiled in a pot by themselves.