Salt it with common
salt and saltpetre; let it lie nine days if to be dressed without
stewing with peas, but less if to be dressed with peas, and it must be
washed first, and then simmer till all is tender.
PIG'S FEET AND EARS.--Clean carefully, and soak some hours, and boil
them tender; then take them out; boil some vinegar and a little salt
with some of the water, and when cold put it over them. When they are
to be dressed, dry them, cut the feet in two, and slice the ears; fry,
and serve with butter, mustard and vinegar. They may be either done in
batter, or only floured.
PORK, LOIN OF.--Score it, and joint it, that the chops may separate
easily; and then roast it as a loin of mutton. Or, put it into
sufficient water to cover it; simmer till almost enough; then peel off
the skin, and coat it with yolk of egg and bread crumbs, and roast for
15 or 20 minutes, till it is done enough.
HOW TO PICKLE PORK.--Cut the pork in such pieces as will lie in the
pickling tub; rub each piece with saltpetre; then take one part bay
salt, and two parts common salt, and rub each piece well; lay them
close in the tub, and throw salt over them.
Some use a little sal prunnella, and a little sugar.
PORK PIE, TO EAT COLD.--Raise a common boiled crust into either a
round or oval form, which you choose, have ready the trimmings and
small bits of pork cut off a sweet bone, when the hog is killed, beat
it with a rolling-pin, season with pepper and salt, and keep the fat
and lean separate, put it in layers quite close to the top, lay on the
lid, cut the edge smooth, round, and pinch it; bake in a slow-soaking
oven, as the meat is very solid.
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