Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 42 family receipt book
- salt
- pepper
Directions
Rub the pieces well with saltpetre, salt, and brown sugar ; let it lie two days in a tub ; make a pickle and pour over it: it will be sufficiently cured in eight days. When wanted for summer use, let it remain in brine between three or four weeks; then hang it up to dry ; smoke very little.
TO SOUSE PIG'S FEET. Clean well the feet, and let them lie in salt and water over night, then boil till tender ; take out the large bones, cut them down the middle ; dip them in flour and fry in hot lard, or, pick out all the bones ; season with pepper and salt, and if liked, some vine- gar ; heat them for a few moments when required.
42 FAMILY RECEIPT BOOK.
TO CURE BEEF'S TONGUES. Rub each tongue well "with brown sugar and salt- petre ; have ready an earthen crock or wooden ves- sel ; put into it a layer of salt, then a tongue, then a layer of salt, and so on till they are all in ; after they have been in three days, remove them and put the tongues which were in the bottom of the vessel on top : they will make their own pickle.
TO BOIL HAM. If a ham is old and hard, it should soak over night ; if not, wash it well, and put it down in plenty of cold water : the water should be well skimmed while boil- ing.