Ingredients
- one-fourth part bread crumbs
- 51 hot fat to a light brown
Directions
Dip first in beaten ^^^^ then in cracker or bread crumbs; sea- son to taste and fry in hot lard, turning often till well done.
MRS. E. P. CHASE.
Clean pigs' feet and ears thoroughly, and soak them a number of days in salt and water; boil them very tender and split them. (They are good fried). To souse them cold, pour boiling vinegar over them, spiced with pepper-corns and a little salt. They will keep good, pickled, for a month or two.
PIG'S HEAD, (ROASTED.)
Clean and split the head of a half-grown pig, take out the brains and set in a cool place; par-boil the head in salted water, then take it out and wipe dry, cover with beaten ^^^^ sprinkle thickly with bread crumbs seasoned to taste, and roast, basting with butter and the water in which the head was boiled, and in its drippings. Wash the brains until they are white, beat them up with one-fourth part bread crumbs, pepper and salt, together with a beaten Q^^'., make into balls, and roll in flour and fry in
MEATS. 51
hot fat to a light brown. Place on the dish around the head, and pour on the fat from the dripping-pan; thicken the remainder with brown flour and boil up once.