The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

them. 23. _Baked Pig._ Take out the inwards, cut off the first joint of the feet and boil them till tender, take them up and take out the bones, chop them a little. Prepare a dressing of bread soaked and mashed fine, season it with salt, pepper, butter, and sweet herbs, if you like, fill the pig with the dressing, rub a little butter on the out side to prevent its blistering. If you wish to have it go on the table whole, put it into a long dripping pan, put in a little water, set it in a well heated oven, bake it from two hours and a half to three, according to the size. When done take out a little of the dressing, and mix it with the chopped inwards, and feet, put in a little butter pepper and salt, let the pig stand in the open air a few minutes before it goes on the table, in order to make it crispy. 24. _Pressed Head._ Boil ears, forehead, and rind, (the cheek is good but is better corned and smoked), boil them till the meat will almost drop from the bones, take them up when cold, cut the meat in strips about an inch long and half an inch broad, warm it in a little of the liquor in which the meat was boiled, season it with pepper, salt, cloves, nutmeg and cinnamon, when hot take it up and put it in a strong bag, put a heavy weight upon it, and let it remain till perfectly cold. 25. _Souse._ Take pig's ears and feet, clean them thoroughly, boil them till tender, take them out and when cold split them, lay them in a deep dish, pour on boiling vinegar strongly spiced with pepper corns, cloves and nutmeg, put in a little salt. When cold they are fit to cook. Fry them in lard. They will keep good pickled for four or five weeks. 26. _Tripe._ After being scoured should be soaked in salt and water, seven or eight days, changing the water every other day. Then