European and American cuisine

2 quarts of vinegar over the fire, add 1 quart water, 2 tablespoonfuls sugar, 1 tablespoonful whole peppers, V^ dozen cloves, and 2 bay leaves, let this boil up, and pour it while hot over the feei Pigs' feet prepared in this way maj be served cold, or, split in two, rolled in Indian meal and fried in hot fat ; they may also be dipped into beaten egg and fine bread crumbs and then fried. Pigs^ Feet in Jelly. — Clean and wash the feet well, put them over the fire with boiling salt water, boil y^ hour ; take out and rinse with cold water, pouring away the water in which they were boiled, and return the feet to same kettle again ; cover with half vinegar and half water, adding to 1 gallon of liquor, 1 tablespoonf ul salt, 2 of sugar, 1 of whole peppers, 2 bay leaves, 1 teaspoonful whole cloves, 3 blades of mace, 1 teaspoonful thyme tied in a cloth, and 4 large onions cut into pieces. Boil until tender, then take them out, put in a stone jar, strain the liquor through a flannel jelly bag, and pour it hot over the feet ; when cold tie the jars up and set in a cool, dry place. Pigs' feet prepared in this way are to be served cold for supper or lunch. Pig's Head^ Filled. — Gut a well-cleaned pig's head open on the under side, remove the bones without tearing the skin, spread it out on the table, season it inside and outside with salt and pepper, and fill it with veal or sausage forcemeat (see Forcemeat) ; put in first a layer of forcemeat, lay on this some strips of beef tongue and of larding pork, some slices of trufiles, and mushrooms (if handy), some pieces of roasted pork or veal, and some pickles cut into strips ; cover with forcemeat, and again lay the tongue and other ingredients over, and so on, until the head is filled. Sew it up, and cover the opening with a piece of skin cut from fresh pork, sewing it all around with thread. Wrap the head in a cloth, and bind or sew it firmly, then put into a large kettle with 4 calf s feet and the cracked bones from the head ; cover with cold water, add salt, 2 onions, 2 bay leaves, a bunch of thyme, Vi dozen cloves, 1 dozen peppers, and 1 quart vinegar, and boil 3 hours. Remove from fire, letting it remain in the liquor till cold ; then take the head out, remove the cloth and threads, take off the skin from the opening of the neck, wipe it dry, and cut 1 slice from the neck to show the forcemeat. Let the liquor get cold, remove the fat, and put over the fire 846 M£ATS. again, adding the beaten whites of 3 eggs mixed with the juice of 1 lemon, and then taste ; if not sour enough, add more vinegar and boil 5 minutes ; draw it from the fire, let it stand for 5 minutes ; then strain through a napkin into a mold, and set aside to cool. When the head is to be served, place it on a large dish and garnish with the jelly and parsley. Spare Ribs^ Salted. — Bub th^ spare ribs all over with salt and let them lay for 3 or 4 days, turning them once or twice during that time. When they are to be dressed, wash well in cold water, put over the fire in a saucepan covered with cold water, boil slowly till done, which will take about ly^ hour. Any kind of vegetables may be boiled with them.