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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Pigs. |
ROAST LEG OF PORK.--After salting a leg
of pork for three days, and after
boiling for one hour, take off
the skin; then it wants to be
roasted (it will require the same
time to roast as if not boiled);
then baste it with a
tablespoonful of good vinegar and
a little cayenne pepper; the pork
to be taken from the spit and
laid in a dish before the fire;
the vinegar to be mixed with good
savory gravy and to be served up
with the pork.
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PIGS' FEET.--Procure six pigs' feet,
nicely salted, and boil them in
water with a few vegetables until
well done; then cut each foot in
half, take out the long bone, dip
the feet in egg and bread crumbs,
with which is mixed chopped
parsley; boil to a nice color,
and serve hot, with plain gravy.
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STUFFED HAM.--Boil a nice, freshly-cured
ham. Take one pound of bread
crumbs, six ounces of butter, one
teaspoonful each of ground
cloves, allspice, mace, celery,
salt, with one-half teacup of
sugar, two large tablespoonsful
of mustard, four well-beaten
eggs. Mix and moisten with cream
or milk. Gash the ham while hot
and fill in with the dressing.
Rub over with beaten egg, sugar
and rolled crackers, and put in
the oven to brown.
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| ROASTED HAM.--Soak the ham well, dry it,
and place in a large vessel with
four chopped onions, two bay
leaves, a little thyme, nutmeg,
and a bottle of white wine. Make
the vessel as air-tight as
possible; let stand for
twenty-four hours, turning the
ham several times. Roast the ham,
basting with the liquor from the
vessel. When done, dust well with
bread crumbs, and brown fifteen
minutes strain the
drippings, boil a little while;
then dish the ham, pour the
drippings over it, and serve.
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