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Classic
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page 176
pepper and salt sprinkled between each layer; mix some good cider vinegar with
the liquor in which feet were boiled, using two-thirds vinegar to one-third
liquor, and fill up jar. When wanted for the table, take out a sufficient
quantity, put in a hot skillet, add more vinegar, salt and pepper if needed,
boil until thoroughly heated, stir in a smooth thickening of flour and water,
and boil until flour is cooked; serve hot as a nice breakfast dish.
Or when the feet have boiled until perfectly tender, remove the bones and pack
in stone jar as above; slice down cold when wanted for use.
BARBECUED SHEEP.
Dig a hole in ground, in it build a wood fire, and drive four stakes or posts
just far enough away so they will not burn; on these build a rack of poles to
support the carcass. These should be of a kind of wood that will not flavor the
meat. When the wood in the pit has burned to coals, lay sheep on rack, have a
bent stick with a large sponge tied on one end, and the other fastened on one
corner of the rack, and turn so that it will hang over the mutton; make a
mixture of ground mustard and vinegar, salt and pepper, add sufficient water to
fill the sponge the necessary number of times, and let it drip over the meat
until done; have another fire burning near from which to add coals as they are
needed.--Mrs. Ella Turner.
PIG'S HEAD CHEESE.
Having thoroughly cleaned a hog's or pig's head, split it in two, take out the
eyes and the brain; clean the ears, throw scalding water over the head and ears,
then scrape them well; when very clean, put in a kettle with water to cover it,
and set it over a rather quick fire; skim it as any scum rises; when boiled so
that the flesh leaves the bones, take it from the water with a skimmer into a
large wooden bowl or tray; then take out every particle of bone, chop the meat
fine, season to taste with salt and pepper (a little pounded sage may be added),
spread a cloth over the colander, put the meat in, fold cloth closely over it,
lay a weight on it so that it may press the whole surface equally, (if to be
lean use a heavy weight, if fat, a lighter one); when cold take off weight,
remove from colander, and place in crock. Some add vinegar in proportion of one
pint to
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