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Pork, Pickled, Boiled

If the pork be very salt, let it soak for an hour before it is cooked. Put it into a saucepan, cover with cold water, and bring it slowly to the boil. Skim the liquid carefully, draw the pan to the side, and let the meat simmer very gently until it is done enough. If boiled quickly it will not be good. Pickled pork is generally served as an accompaniment to fowls or other white meats. If underdone, pickled pork is very indigestible. Thick pieces will require longer boiling than thin ones: as a general rule, half an hour per pound from the time the water boils will be sufficient.