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.
SOUSED FEET IN RAGOUT.
Split the feet in two, dredge them with flour and fry them a nice brown; have some well seasoned gravy thickened with brown flour and butter; stew the feet in it a few minutes.
TO MAKE SAUSAGES.
Take the tender pieces of fresh pork, chop them exceedingly fine—chop some of the leaf fat, and put them together in the proportion of three pounds of pork to one of fat, season it very high with pepper and salt, add a small quantity of dried sage rubbed to a powder, have the skins nicely prepared, fill them and hang them in a dry place. Sausages are excellent made into cakes and fried, but will not keep so well as in skins.
TO MAKE BLACK PUDDINGS.
Catch the blood as it runs from the hog, stir it continually till cold to prevent its coagulating; when
