Cassell's dictionary of cookery

lay it aside, and leave the soup to get cold, The next morning lift off the cake of fat which will have settled on the top, pour off the Hquid, free from sediment, return it to the saucepan, season rather highly with salt, cayenne, and white pepper, and thicken with flour and butter. Let the soup boil gently for some minutes. Put the pieces of meat into a saucepan, with as much gravy as will cover them ; let them get quite hot, then put them with the soup. Simmer all together for a few minutes, and serve. Sufficient for eight or ten persons. Pig's Feet, Soused.— Take four young and tender pig's feet. Scald and scrape them, and put them into a stewpan, with as much lukewarm water as will cover them. Bring the liquor to a boil, and skim carefully, then simmer the feet gently until all the bones can ' be taken out. Lift them out, put them into a deep pan, and sprinkle salt over them. As the liquid cools, remove the fat from the top of it ; and when it is quite clear, boil a quart of it -wdth the same quantity of vinegar, a dessert-spoonful of whole pepper, and a blade of mace. Let it boil ten minutes, and pour it boiling hot over the feet. Cover the jar closely. If liked, the head can be soused with the feet. The meat may be eaten cold from the vinegar, or fried and browned, and served hot. Time to boil the feet, three hours. Sufficient for a breakfast or luncheon dish. Pig's Fry. — A pig's fry, which is composed of the heart, Hver, lights, and sweetbread, should be used when quite fresh. Wash it well, and simmer it in a little salt and water for half an hour. Dry it, and cut it into slices the third of an inch thick. Dredge these with flour, and season with a little salt, pepper, cayenne, and powdered sage. Fry them in hot fat until they are lightly browned. If liked, a slice of bacon, finely minced, and a chopped onion, may be fried with them. Serve the fiy neatly arranged on a hot dish, with a shallot, finely minced, sprinkled over it, or with the following sauce poured round it : — Mince two large onions and one large apple, and fry them in melted butter until they are quite soft. Dredge a table-spoonful of flour over them, and add a pinch of cayenne, a large pinch of salt, a tea-spoonful of moist sugar, and a tea-spoonful of made mustard. Pour over these a table-spoonful of vinegar, and stir the sauce over a gentle fire for four minutes. Add two table-spoonfuls of claret, and servo. Time to fry the slices, about twenty minutes. Probable cost, 8d. per poimd. Sufficient for three or four persons. Pig's Fry (another way). — Procure a fresh pig's fry. Wash it well, and dry it, then cut it into slices the third of an inch in thickness. Butter a baking-dish, cover the bottom with a layer of the lean slices, and sprinkle over them a little powdered sage, minced onion, pepper, and salt. Place sliced potatoes on these, and then a layer of fat slices, with a little more seasoning, and sliced potatoes over the whole. Fill the dish with boiling stock or water, mixed smoothly with a small portion of flour, and bake in a moderate oven. Serve very hot Time to bake, two hours and a half. Probable PIG ( 556 ) PIG cost, 8d. per poimd. Sufficient for three or four persons. Pig's Head and Feet in Brawn.—