If the weather permit, meat eats much better for hanging two or three days before it is salted.

Roast-beef bones, or shank bones of ham, make fine peas-soup; and should be boiled with the peas the day before eaten, that the fat may be taken off.

BOILED LEG OF MUTTON—­Soak well for an hour or two in salt and water; do not use much salt.  Wipe well and boil in a floured cloth.  Boil from two hours to two hours and a half.  Serve with caper sauce, potatoes, mashed turnips, greens, oyster sauce, etc.

—­> To preserve the gravy in the leg, do not put it in the water till it boils; for the sudden contact with water causes a slight film over the surface, which prevents the escape of the gravy, which is abundant when carved.

HOW TO HASH MUTTON.—­Cut thin slices of dressed mutton, fat and lean; flour them; have ready a little onion boiled in two or three spoonfuls of water; add to it a little gravy and the meat seasoned, and make it hot, but not to boil.  Serve in a covered dish.  Instead of onion, a clove, a spoonful of current jelly, and half a glass of port wine will give an agreeable flavor of venison, if the meat be fine.

Pickled cucumber, or walnut cut small, warm in it for change.

HOW TO PREPARE PIG’S CHEEK FOR BOILING.—­Cut off the snout, and clean the head; divide it, and take out the eyes and the brains; sprinkle the head with salt, and let it drain 24 hours.  Salt it with common salt and saltpetre; let it lie nine days if to be dressed without stewing with peas, but less if to be dressed with peas, and it must be washed first, and then simmer till all is tender.

PIG’S FEET AND EARS.—­Clean carefully, and soak some hours, and boil them tender; then take them out; boil some vinegar and a little salt with some of the water, and when cold put it over them.  When they are to be dressed, dry them, cut the feet in two, and slice the ears; fry, and serve with butter, mustard and vinegar.  They may be either done in batter, or only floured.

PORK, LOIN OF.—­Score it, and joint it, that the chops may separate easily; and then roast it as a loin of mutton.  Or, put it into sufficient water to cover it; simmer till almost enough; then peel off the skin, and coat it with yolk of egg and bread crumbs, and roast for 15 or 20 minutes, till it is done enough.

HOW TO PICKLE PORK.—­Cut the pork in such pieces as will lie in the pickling tub; rub each piece with saltpetre; then take one part bay salt, and two parts common salt, and rub each piece well; lay them close in the tub, and throw salt over them.

Some use a little sal prunnella, and a little sugar.

PORK PIE, TO EAT COLD.—­Raise a common boiled crust into either a round or oval form, which you choose, have ready the trimmings and small bits of pork cut off a sweet bone, when the hog is killed, beat it with a rolling-pin, season with pepper and salt, and keep the fat and lean separate, put it in layers quite close to the top, lay on the lid, cut the edge smooth, round, and pinch it; bake in a slow-soaking oven, as the meat is very solid.  Observe, put no bone or water in the pork pie; the outside pieces will be hard if they are not cut small and pressed close.