* * * * *
LEG OF PORK WITH PEASE PUDDING.
Boil a small leg of pork that has been sufficiently salted, score the
top and serve it up; the pudding must be in a separate dish; get small
delicate pease, wash them well, and tie them in a cloth, allowing a
little room for swelling, boil them with the pork, then mash and season
them, tie them up again and finish boiling it; take care not to break
the pudding in turning it out.
* * * * *
STEWED CHINE.
Take the neck chine, rub it well with salt, lay it in a pan, put it in a
pint of water, and fill it up with sweet potatos nicely washed, but not
peeled, cover it close and bake it till done; serve it up with the
potatos, put a little of the gravy in the dish.
* * * * *
TO TOAST A HAM.
Boil it well, take off the skin, and cover the top thickly with bread
crumbs, put it in an oven to brown, and serve it up.
* * * * *
TO STUFF A HAM.
Take a well smoked ham, wash it very clean, make incisions all over the
top two inches deep, stuff them quite full with parsley chopped small
and some pepper, boil the ham sufficiently; do not take off the skin. It
must be eaten cold.
Pages:
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67