to stick to the pot, take them up, put them into the pan you would keep them in, lay a clean linen cloth over them, and pour melted butter clarified over them, to keep them close from the air. These make a pretty plate at a supper.
To preserve or pickle pigs feet and ears.
TAKE your feet and ears single, and wash them well, split the feet in two, put a bay-leaf between every foot, put in almost as much water as will cover them. When they are well steemed, add to them cloves, mace, whole, pepper, and ginger, coriander-seed and salt, according to your discretion; put to them a bottle or two of Rheinish wine, according to the quantity you do, half a score bay-leaves, and a bunch of sweet-herbs. Let them boil softly till they are very tender, then take them out of the liquor, lay them in an earthen pot, then strain the liquor over them; when they are cold, cover them down close, and keep them for use.
You should let them stand to be cold; skim off all the fat, and then put in the wine and spice.
They eat well cold; or at any time heat them in the jelly, and thicken it with a little piece of butter rolled in flour, makes a very pretty dish; or eat the ears, and take the feet clean out of the jelly, and roll it in the yolk of an egg, or melted butter, and then in crumbs of bread, and broil them; or fry them in fresh butter, lay the ears in the middle and the feet round, and pour the sauce over, or you may cut the ears in long strips, which is better: and if you chuse it, make a good brown gravy to mix with them, a glass of white wine and some mustard, thickened with a piece of butter rolled in flour.
To pickle ox-palates.
TAKE your palates, wash them well with salt and water, and put them in a pipkin with water and some salt; and when they are ready to boil, skim them well, and put to them pepper, cloves, and mace, as much as will give them a quick taste. When they are boiled tender (which will require four or five hours) peel them and cut them into small pieces, and let them cool; then make the pickle of white wine and vinegar, an equal quantity; boil the pickle, and put in the spices that were boiled in the palates; when both the pickle and palates are cold, lay your palates in a jar, and put to them a few bay-leaves and a little fresh spice: pour the pickle over them, cover them close, and keep them for use.
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