Pork (Hashed)

Some remnants of cold roast pork, pepper and salt to taste, 2 onions, 2 blades of mace, 1 teaspoonful of flour, 1 teaspoonful of vinegar, 2 cloves, 1/2 pint of gravy.

Take the onions, chop and fry them a nice brown; then take the pork and cut it into thin slices, seasoning with pepper and salt to taste, and add these to the rest of the above ingredients; stew it for about half an hour gently, and serve with sippets of toasted bread.

Pork Cheese

About 2 lbs. of cold roast pork, a dessertspoonful of chopped-up parsley, 5 sage leaves, pepper and salt, a bunch of savory herbs, 2 blades of mace, a little nutmeg, 1/2 teaspoonful of minced lemon peel, sufficient gravy to fill the mould.

Cut the pork into pieces, but do not chop; there should be about 1/4 of fat to 1 pound lean; sprinkle with pepper and salt, pound the spices thoroughly and mince as finely as possible the parsley, sage, lemon peel and herbs; then mix all this nicely together. Place in mould and fill with gravy. Bake a little over an hour. When perfectly cold turn out.

To Boil a Ham

Let it soak in cold water for 24 hours before putting it on the fire, cover it with cold water and boil slowly. When it can be easily probed with a skewer lift it out and take off the skin, boiling it again for 1 hour. Leave it in the water it is boiled in till quite cold, when grate burnt bread over it and trim with frills of cut paper.