io& The Art of Cookery , 
to flick 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 clofe from the 
air, Thefe make a pretty plate at a (upper. 
To preferve or pickle pigs feet and ears . 
TAKE your feet and ears Angle, and wadi them well, fplit 
the feet in two, put a bay-leaf between every foot, put in ai¬ 
med as much water as will cover them. When they are well 
deemed, add to them cloves, mace, whole pepper, and ginger, 
coriander-feed and fait, according to your difcretion, put to 
them a bottle or two of Rhenifh wine, according to the quan¬ 
tity you do, half a feore bay-leaves, and a bunch of fweet-herbs. 
Let them boil foftly till they are very tender, then take them out 
®f the liquor, lay them in an earthen pot, then drain the liquor 
©ver them ; when they are cold, cover them down clofe, and 
keep them for ufe. 
You fliould let them dand to be cold; fkim off all the fat* 
gnd then put in the wine and fpice. 
They eat well cold ; or at any time heat them in the jelly, 
and thicken it with a little piece of bu tter rolled in flour, makes 
a very pretty difli 5 or eat the ears, and take the feet clean out 
©f 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 
Jrefh butter, lay the ears in the middle and the feet round, and 
pour the fauce over, or you may cut the ears in long flips, which 
is better : and if you chufe it, make a good brown gravy to mix 
with them, a glafs of white wine and feme mudard, thickened 
with a piece of butter rolled in flour. 
To pickle ox-palates. 
TAKE your palates, wafh them well with fait and water, 
and put them in a pipkin with water and fome fait; and when 
they are ready to boil, fkim them well, and put to them pepper, 
cloves, and mace, as much as will give them a quick tade. 
When they are boiled tender (which will require four or five 
hours) peel them and cut them into fmall pieces, and let them 
cool; then make the pickle of white wine and vinegar, an equal 
quantity ; boil the pickle, and put in the fpiees that were boiled 
in the palates; when both the pickle and palates are cold, lay 
your palates in ajar, and put to them a few bay-leaves and a 
little frefh fpice: pour the pickle over them, cover them clofe, 
keep them for ufe, 
g 
Of 
