If you choose it to be m o r e like brawn, salt it longer, and let the proportion of saltpetre be greater, putting in some pieces of lean pork, and theft cover it with cowheel, to look like the horn. T h i s m a y be kept in or out of pickle of salt, dnd water boiled, with v i n e g a r ; and is a very convenient thing to have in the house. If likely to spoil, slice and fry it with or without butter. To roast a Leg of Pork. Choose a small leg of fine young pork, cut a slit in the knuckle with a sharp knife, and fill the space with sage and onion, chopped, and a little pepper and salt. W h e n half done, score the skin in slices, but do not cut deeper than the outer rind. Apple sauce and potatoes should be served to eat with it. To boil a Leg of Pork. Salt it eight or ten d a y s ; when to be dressed* weigh i t ; let lie half an hour in cold water to m a k e it w h i t e ; allow a quarter of an hour for every pound, and half an hour over f r o m the time it boils u p ; skim it as soon as it boils, and frequently after. Allow water enough. Save some of it to m a k e pease soup. S o m e boil in a very nice cloth, floured, which gives a very delicate look^ Serve pease pudding and turnips. Different ivuys of dressing Pig's Feet and Ears. Clean t h e m carefully, and soak t h e m some h o u r s : boil t h e m tender, then take t h e m out; and with some of the water boil some vinegar and a little salt, and when cold put over t h e m . When to be dressed, dry t h e m , divide the feet in two, and slice the e a r s ; fry and serve t h e m with butter, mustard, and vinegar. T h e y m a y be done iii butter or only floured.
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