that they boiled up
first; then put back the minced liver, thicken the gravy with a little
butter and flour, season with pepper and salt, and simmer over a gentle
fire for 5 minutes, occasionally stirring the contents. Dish the mince,
split the feet, and arrange them round alternately with sippets of
toasted bread, and pour the gravy in the middle.

_Time_.--Altogether 40 minutes.

_Sufficient_ for 3 or 4 persons.

_Seasonable_ from September to March.

TO PICKLE PORK.

833. INGREDIENTS.--1/4 lb. of saltpetre; salt.

_Mode_.--As pork does not keep long without being salted, cut it into
pieces of a suitable size as soon as the pig is cold. Rub the pieces of
pork well with salt, and put them into a pan with a sprinkling of it
between each piece: as it melts on the top, strew on more. Lay a coarse
cloth over the pan, a board over that, and a weight on the board, to
keep the pork down in the brine. If excluded from the air, it will
continue good for nearly 2 years.

_Average cost_, 10d. per lb. for the prime parts.

_Seasonable_.--The best time for pickling meat is late in the autumn.

THE UNIVERSALITY OF THE HOG.--A singular circumstance in the
domestic history of the hog, is the extent of its distribution
over the surface of the earth; being found even in insulated
places, where the inhabitants are semi-barbarous, and where the
wild species is entirely unknown. The South-Sea islands, for
example, were found on their discovery to be well stocked with a
small black hog; and the traditionary belief of the people was
that these animals were coeval with the origin of themselves.
Yet they possessed no knowledge of the wild boar, or any other
animal of the hog kind, from which the domestic breed might be
supposed to be derived. In these islands the hog is the
principal quadruped, and the fruit of the bread-tree is its
principal food, although it is also fed with yams, eddoes, and
other vegetables. This nutritious diet, which it has in great
abundance, is, according to Foster, the reason of its flesh
being so delicious, so full of juice, and so rich in fat, which
is not less delicate to the taste than the finest butter.

TO BOIL PICKLED PORK.

834. INGREDIENTS.--Pork; water.

_Mode_.--Should the pork be very salt, let it remain in water about 2
hours before it is dressed; put it into a saucepan with sufficient cold
water to cover it, let it grad