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To make shote cutlets.

Take the skin from the hind-quarter, and cut it in pieces, prepare them in the way directed for veal cutlets, make a little nice gravy with the skin and the scraps of meat left, thicken it with butter and brown flour, and season it in any way you like.

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To corn shote.

Rub a hind-quarter with saltpetre and common salt, let it lie ten days, then boil it, and put either carrots or parsnips under it.

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Shote’s head.

Take out the brains, and boil the head till quite tender, cut the heart and liver from the harslet, and boil the feet with the head; cut all the meat from the head in small pieces, mince the tongue and chop the brains small, take some of the water the head was boiled in, season it with onion, parsley and thyme, all chopped fine, add any kind of catsup—­thicken it with butter and brown flour, stew the whole in it fifteen minutes, and put it in the dish:  have the heart roasted to put in the middle, lay the broiled liver around, and garnish it with green pickle.

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Leg of pork with pease pudding.

Boil a small leg of pork that has been sufficiently salted, score the top and serve it up; the pudding must be in a separate dish; get small delicate pease, wash them well, and tie them in a cloth, allowing a little room for swelling, boil them with the pork, then mash and season them, tie them up again and finish boiling it; take care not to break the pudding in turning it out.

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Stewed chine.

Take the neck chine, rub it well with salt, lay it in a pan, put it in a pint of water, and fill it up with sweet potatos nicely washed, but not peeled, cover it close and bake it till done; serve it up with the potatos, put a little of the gravy in the dish.

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To toast A ham.

Boil it well, take off the skin, and cover the top thickly with bread crumbs, put it in an oven to brown, and serve it up.

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To stuff A ham.

Take a well smoked ham, wash it very clean, make incisions all over the top two inches deep, stuff them quite full with parsley chopped small and some pepper, boil the ham sufficiently; do not take off the skin.  It must be eaten cold.

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Soused feet in ragout.

Split the feet in two, dredge them with flour and fry them a nice brown; have some well seasoned gravy thickened with brown flour and butter; stew the feet in it a few minutes.