Pickled Pork

Cut up the pork as soon as it is cold in pieces sufficiently large to lie in the pickling trough; then strew a layer of salt and a sprinkling of brown sugar in the trough, rub the pork over with this, and then place it skin downwards with a thin layer of salt and sugar over it; continue this process until the trough is full, then cover the top pieces with a thick layer of salt, put a board or dish on this, place a weight on the top of it to keep the meat under the brine, and leave it for twelve to fourteen days. If all the salt does not dissolve to brine, put a little warm water with that portion undissolved. The pork can be used any time after it has been in the pickle for ten days or a fortnight, and if kept in a cool place will keep for months; if kept long it should be blanched before being boiled.

Liquid Pickle For Beef Or Tongue

To four gallons of water add two and a half pounds of treacle, eight pounds of salt, and two ounces of saltpetre; boil all together until quite clear, keeping it well skimmed while boiling; sprinkle the meat well over with salt and rub it well in, let it lie for two days, then wipe it clean and put it into the liquid pickle, which must be quite cold, and allow it to remain in this for two or three weeks.

If this pickle is boiled up occasionally, and a good handful of salt added each time, it will remain good for some months.

To Cook Cockscombs for Entrees, etc.

Put the fresh combs in a pan with enough cold water to cover them with a little salt and lemon juice, bring them sharply to the boil. As soon as they begin to rise remove them from the fire and throw them into cold water (if they stay too long over the fire the blood coagulates and it is impossible to bleach them). Remove the upper skin, trim them neatly, and lay them in salt and water for several hours, then wash them again well and lay them in fresh unsalted water, which should be changed frequently until the combs are perfectly white. Then stew them till tender with a little butter, strained lemon juice, salt, and white stock made from chicken boilings. If for garnish they should not be too much cooked.

To Cook Fresh Truffles

Put the truffles in cold water for six to eight hours, occasionally changing the water; when the mud that covers them is loose, rinse it well from them, and scrub them well with a brush; when quite free from grit, peel the outer skin off very thinly with a small knife and rinse them again. Have a stewpan lightly buttered and place in it some very thinly sliced raw fat bacon (allowing half a pound of bacon to one pound of truffles) and a good bunch of herbs, such as thyme, parsley, and bayleaf; put the truffles in the pan, then add a pint of good veal, chicken, or rabbit stock, and a similar quantity of sherry or Madeira wine, or they can, if liked, be cooked entirely in the above wine or in champagne. Boil for one and three-quarter hours, with the pan covered closely down, and longer if the truffles are large, and then serve hot or cold. Dish them up in a pile, and tammy the liquor in which they were cooked, and pour it in the dish. These can be put into bottles or jars if not wanted immediately.

The peelings can be pounded with finely-chopped fat fresh pork and veal and used for farcing poulardes, pheasants, etc.