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Classic
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page 64
them in a little milk; then pour that from them, and simmer in a little
veal-broth, with a bit of onion, mace, and lemon-peel. Before you serve, add a
little cream, flour, butter, and salt.
Jelly of Pig's Feet and Ears.
Clean and prepare as in the last article, then boil them in a very small
quantity of water till every bone can be taken out; throw in half a handful of
chopped sage, the same of parsley, and a seasoning of pepper, salt, and mace, in
fine powder; simmer till the herbs are scalded, then pour the whole into a
melon-form.
Pig's Harslet.
Wash and dry some liver, sweetbreads, and fat and lean bits of pork, beating the
latter with a rolling-pin to make it tender; season with pepper, salt, sage, and
a little onion shred fine; when mixed, put all into a cawl, and fasten it up
tight with a needle and thread. Roast it on a hanging jack, or by a string.
Or serve in slices with parsley for a fry.
Serve with a sauce of port-wine and water, and mustard, just boiled up, and put
into the dish.
Mock Brawn.
Boil a pair of neat's feet very tender; take the meat off, and have ready the
belly-piece of pork salted with common salt and saltpetre for a week. Boil this
almost enough; take out any bones, and roll the feet and (he pork together. Then
roll it very tight with a strong cloth and coarse tape. Boil it till very
tender, then hang it up in the cloth till cold; after which keep it in a
sousing-liquor, as is directed in the next article.
Souse for Brawn, and for Pig's Feet and Ears.
Boil a quarter of a peck of wheat-bran, a sprig of bay, and a sprig of rosemary,
in two gallons of water, with four ounces of salt in it, for half an hour.
Strain it, and let it get cold.
To make Black Puddings.
The blood must be stirred with salt till cold. Put a quart of it, or rather
more, to a quart of whole grits, to
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