A Pig Au Pere Duillet

Having cut off the head, and divided the pig into quarters, lard them with bacon, and season them well with salt, pepper, nutmeg, cloves, and mace. Place a layer of fat bacon at the bottom of a stewpan, lay the head in the middle, and the quarters round it. Then put in a bay leaf, an onion shred, a lemon, some carrots, parsley, and liver, and cover again with bacon. Put in a quart of second stock, stew it for an hour, and then take it up : put the pig into a stewpan, pour in a pint of white wine, cover close, and let it stew for an hour very slowly. While the pig is stewing in the wine, take the first gravy it was stewed in, skim oft the fat, and strain it: then take a sweetbread cut into five or six slices, some truffles, morels, and mushrooms, and stew all together till enough : thicken with the yolks of two eggs, or a piece of butter rolled in flour ; and when the pig is enough, take it out, and lay it in your dish. Add the wine it was stewed in to the ragoo, and pour all over the pig, and serve.

Fillet Of Pork With Sauce Robert

Having boned a loin or neck of pork, cut off the rind: put some second stock into a stewpan, and lay in the pork, covering it with shred onions and sage, seasoned with white pepper and salt: over these place the rind, and stew gentlv for three hours: take it up, and having dried it, glaize, and serve on sauce Robert. - See Sauces.

Leg Of Pork A La Boisseau

Take a leg of pork that has been in salt for four days, put into boiling water, and boil for ten minutes : take it up, skin, spit, and roast it: when done, brush it over with yolk of egg, strew grated bread all over it, and brown with a salamander, serving it with sauce poivrade under it. - See Sauces.

Ham Braised

Having soaked the ham for twenty four hours in warm wa-ter, set to boil in cold water for twenty minutes : take it up, and having taken oft' the rind and trimmed it, lay it in a stew-pan with a pint of white wine and a brown braise (see Sauces); cover very closely, and stew very gently till sufficiently done : take it up, wipe dry, and glaze, serving it on stewed spinach.

Loin Of Pork A La Sicilienne

Cut the loin of pork as for chops, but do not entirely divide them : shred small a sufficient quantity of sage, and with it stuff all the cuts between the chops: tie it together with a tape, and having put it into an earthen pan, cover it with equal parts of vinegar and water, and let it lie covered for ten days: cover the pan with a strong sheet of white paper, and bake it: take the pork out of the liquor, and serve with currant jelly ; or a little of' the liquor skimmed, a lump of sugar, and a glass of port wine.

Petit-toes, or young Pigs' Feet

Having scalded two or three sets of feet, and the plucks, take them up, and put them into a stewpan, with half a pint of water, two eschalots, a little parsley and sage, all shred fine; season with a blade of mace, a little grated nutmeg, white pepper, and salt: when they are nearly done, and the liquor consumed, mince the pluck, and add it to the feet with a white coulis, two tea-spoonsful of lemon pickle, a table-spoonful of white wine, and season with cayenne and salt: stew the whole till tender, and serve with sippets round them.