831. - To Collar A Pig's Head

Clean thoroughly, and put it in pickle for a week, boil it tender, then take out the bones carefully, turn the upper part of one cheek to the snout of the other cheek, season them with pepper and salt, roll it lightly in a cloth, and secure it, then boil until it is very tender. Do not remove the cloth when done, but place it upon an earthenware dish, lay a heavy weight upon it, and unbind when cold; if the cheek is a large and fat one. it will be improved by laying a slice or two of lean pork, or ham, between the cheeks before binding them in the cloth.

833. - Pig's Head Boiled

This is the most profitable dish, though not so pleasant to the palate; it should first be salted, which is usually done by the pork butcher; it should be boiled an hour and a quarter, it must boil gently or the meat will be hard; serve with vegetables.

834. - Pettitoes

Put them in just sufficient water to cover them, add the heart and liver, boil them ten minutes, take out the liver and heart, and mince them small, and return them to the feet, stew until quite tender, thicken with flour and butter, season with pepper and salt, serve up with sippets of plain bread, or toasted bread; make a pyramid of the minced heart and liver, and lay the feet round them.

When pettitoes are fried, they should be first boiled, then dipped in butter, and fried a light brown.

835. - Pigs' Feet A La St. Menehould

Clean the feet perfectly, cut them down in two, then bind them with a tape to prevent their shrinking or opening, and boil them gently until they are rather soft, with carrots, onions, parsley, thyme, allspice, and bay-leaf; let them cool in the liquor. When required for use. take off the tape, dip them in yolks of eggs and butter about three parts melted; season them, then cover them with crumbs of bread and finely minced parsley, with the smallest quantity of shalot. Broil them until highly browned, and serve dry, or with sauce Robert.

836. - Souse

Take pigs' feet, ears, etc, well cleaned, simmer four or five hours, till they are too tender to be taken out with a fork. Take from the boiling water and put them into cold water. Boil the jellylike liquor in which they were cooked, with an equal quantity of vinegar; add cloves, allspice, cinnamon, and sufficient salt to the souse, pack it down tight, and put the liquor over it.

837. - Souse

Take pigs' ears and feet, clean them thoroughly, then soak them in salt and water, for several days. Boil them tender and split them, they are then good fried. If you wish to souse them when cold, turn boiling vinegar on them, spice with peppercorns and mace. Cloves improve the taste, but turn them a dark color. Add a little salt. They will keep good pickled five or six weeks. Fry them in lard.

838. - Pigs' Feet Stewed

Clean, split, and boil tender, put them into a stewpan with enough gravy to cover them, an onion sliced, a few sage leaves, whole black pepper, allspice, and salt; stew forty minutes, strain off the gravy, thicken with flour and butter, add two spoonfuls of vinegar or one dessertspoonful of lemon pickle; serve it up with the feet.