Pig's Feet
To prepare pigs' feet for any kind of cooking: scrape and wash them thoroughly and tie each separately in a piece of cheesecloth. Put them into a kettle or stewpan, cover with boiling water and add two tablespoons of salt for every eight feet. Let the water boil up once, then set back on the fire, simmer for six hours, then set off to cool. When cold, drain, but do not take off the cloth, and place the feet on a platter. The next day they will be ready for broiling, frying, or pickling. To Broil Them: Split each foot, dredge with salt, pepper and flour and broil over clear coals for ten minutes. Serve on a warm platter, seasoning them with butter, salt and pepper. To Fry Them: Split and season well with salt, pepper and lemon juice; dip in beaten egg, then in bread crumbs and fry five minutes in boiling fat. Drain and serve immediately.
HEAD-CHEESE-Head-cheese (pork) is usually made of the head, ears and tongue. Clean the meat with the utmost care, and boil both the meat and bones in salted water until the former is very tender. Take out the head, place it in a colander to drain, and remove all the bones with a knife. Cut the ears in very thin slices and place them with the head meat. Season the whole to taste with salt, pepper, sage, sweet marjoram and any other herbs that may be available, also a little powdered cloves. Mix the mass well together, and pack it tightly in a bowl, interspersing layers of the mixture with slices of the boiled tongue. Press the whole into a compact shape, and cover it with a plate on which is placed a sufficiently heavy weight. The head-cheese will be ready to use in two or three days. It may be cut in thin slices and served with vinegar, and mustard, if liked; or it may be cut in slices, dipped in egg and cracker crumbs and fried.