Pork Steaks

Cut the pork into slices, season with Cayenne pepper, salt, and pulverized sage. Fry them a fine brown on both sides. Place a form of cranberry sauce in the centre of the dish, and lay the slices of pork around it. Apple sauce may be preferred to the cranberry - in which case it must be piled up in the centre of the dish.

Minced Pork Cutlets

Mince three quarters of a pound of lean roast pork and two shalots. Season with a saltspoonful of salt, half a saltspoon-ful of pepper, a mustardspoonful of fresh-made mustard, half a grain of Cayenne, a quarter of a saltspoonful of sage in fine powder, and a teaspoonful of baked flour; add a tablespoonful of pork gravy, and one well-beaten egg. Make up the meat into the form of small cutlets (five or six) of equal size, dredge them with baked flour, and fry (in plenty of boiling fat) till of a pale brown color (about eight minutes). Serve with apple sauce, made as follows: Peel and cut up four large apples; put them into a saucepan with two tablespoon-fuls of moist sugar, and two tablepoonfuls of brandy; simmer for three quarters of an hour; beat with a wooden spoon till quite smooth. Place the cutlets round the dish, and the sauce in the centre.

Sausage Meat

Twenty-five pounds of pork, half a pint of salt, one gill of rubbed sage, half a gill of black pepper, one tablespoonful of Cayenne pepper.

Pigs' Feet

Pigs' feet should be scraped and thoroughly cleaned, and boiled in water with a proper quantity of salt. When thoroughly tender, cut them in half, put them in a pan with some lard, and fry them a nice brown. If approved, some vinegar may be added to the gravy. They may be eaten hot or cold.

Soused Feet

Take four or eight pigs' feet, and after thoroughly scraping and cleaning them, put them on to boil in some salt and water. They should cook very slowly until the meat is perfectly tender. Take out the large bones, cut each foot in four pieces, season with Cayenne pepper and salt. When cold, pour cold vinegar over them. If preferred, some grains of allspice and a sprig or two of mace may be added.

Hog's-Head Cheese

Clean a pig's head nicely, wash it well, and boil it in very little water, with some salt. Let it boil until the bones fall from the flesh. Then take it up, take out all the bones and with a wooden spoon mash it up well, and return it to the water it was boiled in. Add red and black pepper, rubbed sage and sweet marjoram to the taste. Boil the whole down till it is quite thick and nearly dry; then pour it in pans or forms, smooth it over the top with the back of the spoon, and stand it away to get cold. Cut it in slices and send it to the table. Some prefer spice in hog's-head cheese; in that case, add a small quantity of ground cloves and mace.