INSTRUCTIONS FOR COOKIX*:. 155 



fat, and spices and wine if you like. The liver and heart are good cooked 

 in the same manner, or broiled. 



TRIPE After being scoured, should be soaked in salt and water seven 

 or eight days, changing the water every other day, then boil it till tender, 

 which will take eight or ten hours. It is then fit for broiling, frying, or 

 pickling. It is pickled in the same manner as souse. 



SAUSAGES. Chop fresh pork very fine, the lean and fat together (th.-iv 

 should be rather more of the lean than the fat), season it highly with salt, 

 pepper, sage, and other sweet herbs, if you like them a little saltpetre 

 tends to preserve them. To tell whether they are seasoned enough, do up 

 a little into a cake, and fry it. If not seasoned enough, add more season- 

 and fill your skins, which should be previously cleaned thoroughly. A 

 little flour mixed in with the meat tends to prevent the fat from running 

 out when cooked. Sausage-meat is good done up in small cakes and fried. 

 In summer, when fresh pork cannot be procured, very good sausage-cake< 

 may be made of raw beef, chopped fine with salt pork, and seasoned with 

 pepper and sage. When sausages are fried, they should not be prick 

 and they will cook nicer to have a little fat put in the frying-pan with 

 them. They should be cooked slowly. If you do not like them very fat. 

 take them out of the pan when nearly done, and finish cooking them on a 

 gridiron. Bologna sausages are made of equal weight each of ham, veal, 

 and pork, chopped very fine, seasoned high, and boiled in casings till ten- 

 then dried. 



HAM. A ham that weighs ten pounds should be boiled four or live 

 hours ; if very salt, the water should be changed. Before it is put on 

 table take, off the rind. If you wish to ornament it, put whole cloves, or 

 pepper, in the form of diamonds, over it. The Virginia method of curin-- 

 hams f 'which is considered very superior), is to dissolve two ounces of salt- 

 petre, two teaspoonsful of saleratus, in a salt pickle, as strong as possible, 

 :i pounds of ham. Add molasses in the proportion of a 

 gallon to a hogshead of lrine, then put in the hams and let them remain 

 three or four weeks. Then take them out of the brine, and smoke them 

 with the bocks downward, to preserve the juices, They will smoke toler- 

 ably well in the course of a month, but they will be much Letter to remain 

 in the smol, or tliree HP. nth-. Hams cured in this manner 



iv line flavoured, and will keep good a longtime. 



('ut ..if the roots of the ton-lie^; they are not good SIM 



but they m;ik,- nice pies. Take out the pipes and >il them till 



ler, miner them line, season the meat with salt, clove-, maoe, and cin- 

 namon, put in a litti and molasses, moisten the whole with brandy. 



