Ballon De Cochon - Pork, In The Form Of A Foot-ball

Take a Hog's Head, cut off as the former, and bone it thoroughly; take most of the meat, leaving but little upon the skin, and chop it, seasoned with Pepper and Salt, fine Spices, chopped Shallots and Parsley; divide the lean meat from the Fat; chop also a Tongue, with some Ham, Truffles, and Pistachionuts, and mix these last together; put the skin into a lage round stew-pan, lay a down of the lean meat prepared, then a down of fat, then the tongue, and so continue intermixing until it is full: If the Head does not furnish fat enough, use fresh Lard in instead: take care to put a little seasoning upon every down you lay, fasten it well, and tie it up in a cloth; boil it with a bottle of white Wine, a large faggot of sweet Herbs, Roots and Spices as in the Hure; simmer it about eight hours; let it. cool to half in its own Braze, then give it what form you please; lay a weight upon it, and serve it whole or sliced, Usage du Sang de Cochon & autres. The use of Hog's Blood, and others. Hog's is preferable to Calf's and Lamb's, although all serve for the same use: It is used either by it-self or for black Puddings, as will be explained hereafter: Poor People may use it with very little expence, by boiling sliced Onions, and mixing them with the Blood for a fry.

Petit Sale - Pickled Pork

The best Hogs for pickling are of about seven or eight months old: Cut the pieces to what bigness you please. For fifteen Pounds of meat, take a pound of pounded Salt, rub it well all over, and lay the pieces very close together. It will be fit for use in about a week, and is very good to boil with all forts of Porridge; but for this purpose, it should be pretty fresh made, as it will give a better taste to whatever it is used with.

Chinee A La Poivrade - Chine Of Pork Poivrade Sauce

Salt it about three Days; then roast it, and serve with it Sauce Poivrade, as you will find in the Sauce Articles. This may be understood for Spare-ribs, or any pieces with just the taste of salt; but a Chine, as cut in England should lay in salt at least a week, and with caution may be kept very fresh much longer.

Le Lard, Comment Le Faire - How To Make Bacon For Kitchen Use

Leave as little lean as possible; to every ten pound of meat, use a pound of pounded Salt, rubbing it very well all over; put the pieces one upon another, upon boards in the cellar, and a board over, with weights; leave it so about a month, then hang it up to dry: The hardest is the best mostly for larding. It is not to be smoked.

Queues De Cochin De Plusieurs Fašons - Pig's Tails Of Different Fashions

Boil the Tails in Broth, with a clove of Garlick, Pepper, Salt, Laurel and Thyme; when done very tender, serve with what Sauce you please. You may also broil them with Sauce Remoulade in a Sauce Boat; also with stewed Cabbages, or any other Vegetables.

Pieds De Cochin A La St. Menehoult - Pig's Feet Brazed And Broiled

Clean the feet very well, and cut them in two; put a thin slice of Lard between, and tie the two pieces together; simmer them eight hours with two glasses of white Wine, one of Brandy, some Hog's Lard, fine Spices, a faggot of Parsley, Shallots, a clove of Garlick, two of Spices, Thyme and Laurel; when done, let them cool in the Braze, unite them, and baste with the Fat of it, and Bread Crumbs; broil of a fine Colour, and serve with or without Sauce.