European and American cuisine

Potted Spare Bibs. — Take 3 pounds fresh spare ribs, wash and wipe dry ; then season with 1 even tablespoonf ul salt, 1 even teaspoonful pepper. Place a saucepan with Ys tablespoonful lard and Vs tablespoonful butter over the fire, put in the meat, and cook till the spare ribs begin to brown, turning often ; add Y^ cupful boiling water, cover and cook till done ; if the water boils away, add more water (they require about 1 hour's cooking). When done transfer the ribs to a hot dish ; remove the fat from gravy, mix Ys tablespoonful cornstarch with 1 gill of cold water, add it to the gravy, stir and cook 2 minutes, then add sufficient boiling water to make 1 pint of sauce ; strain and serve with the meat Serve with plain boiled potatoes, sweet potatoes, and apple sauce. Pig's Tongue & la Jardiniere.— Place 3 well-washed fresh pig's tongues in a saucepan, cover with boiling water, add 1 tablespoonful salt, 1 even teaspoonful pepper, 2 onions, a small carrot, and a bouquet, cover and boil till tender ; take out the tongues, free them from the skin, and lay on a hot dish, garnishing with 1 pint cooked green peas and 1 pint of cooked carrot balls; sprinkle a little fine-chopped parsley over and serve. Pig's Tongue Ragotlt.— Prepared the same as calf s tongue ragout (See Galf's Tokgue.) Pickled Fig's Tongue. — Place 6 fresh well-washed pigs' tongues in a saucepan, cover with boiling water, add 2 even tablespoonfuls salt, 1 even tablespoonf ul pepper, 2 onions, and a bouquet, boil until tender ; then take them out, remove the skin, trim neatly, and lay in a stone jar. Place a saucepan with 1 quart vinegar and 1 pint water over the fire, add 1 tablespoonful sugar, 12 whole peppers, 6 cloves, and 2 bay leaves, boil a few minutes ; add 2 sliced onions to the tongue, pour the vinegar over, cover and set in a cool place. In serving cut the tongue lengthwise into thin slices. If salted tongues are to be used, soak them over night in cold water, changing the water twice during that time, and omitting the salt in boiling ; otherwise treat the same as in foregoing recipe. Pigs' Feet^ Filled. — After the feet have been well cleaned, split them in two, and tie together again with tape. Boil them slowly in half water and vinegar, with a small bunch of thyme, some onions, a little piece of garlic, and some salt. When done (which will be in about 3 hours) take them out, and when cooled off a little, remove the tape, taking out the bones. Lay the bunches of meat on to a clean cloth, sprinkle with salt and pepper, and cover with forcemeat (see Sausage Forcemeat) ; shape again into their natural form, brush over with beaten egg, and sprinkle with fine bread crumbs. Fry in half lard and half butter to a fine brown color ; or, in place of egg, dip them into melted butter, sprinkle with bread crumbs, and broil on a hot broiler. Spare ribs may be dressed in the same way. Pigs' Feet^ Pickled. — Put 12 well-cleaned pigs' feet in a kettle covered with water, allowing ly^ tablespoonful salt to 1 gallon of water, boil until tender. Put them in a stone jar while hot, and lay some slices of onion between them ; then place a saucepan with