atoes laid around it, and a gravy made from
the drippings in the pan cleared of fat, and thickened with a
teaspoonful of flour.

192. =Pigs' Feet Fried.=--Thoroughly burn all the hairs off with a poker
heated to a white heat; then scald the feet, wipe them dry, and put them
over the fire to boil in cold water, with two ounces each of carrot and
onion, the latter stuck with six cloves, two tablespoonfuls of salt,
quarter of an ounce of parsley made into a bouquet with three bay leaves
and a sprig of thyme; boil them slowly four hours, or more, until you
can easily remove the bones. Split the feet in two pieces, and take out
all the large bones; have ready some sifted crumbs of cracker, or dry
bread, a little milk, or an egg beaten with a teaspoonful of water; dry
the pieces on a clean towel, roll them first in the crumbs, then dip
them in the milk or egg, and roll them again in the crumbs; fry them in
smoking hot lard, which you must afterwards strain and save to use
again, and lay them neatly on a hot dish; they will make an appetizing
and nourishing meal.

193. =Pigs' Tongue and Brains.=--Soak them in cold water with two
tablespoonfuls of salt for two hours; then put them into cold water over
the fire, with two ounces each of carrot and onion, the latter stuck
with three cloves, a bouquet of sweet herbs, and a tablespoonful of
vinegar, and boil slowly fifteen minutes; take out the brains leaving
the tongue still boiling, and put them in cold water to cool; then
carefully remove the thin membrane or skin covering the brains, without
breaking them; season them with a saltspoonful of salt and quarter of a
saltspoonful of pepper, roll them in cracker crumbs, and fry them brown
in smoking hot fat. By this time the tongue will be tender; take it up,
lay it on a dish between the brains, put a few sprigs of parsley,
celery, mint or watercresses, around them and serve them hot. This
inexpensive dish is very delicate and nutritious.

194. =Roasted Tripe.=--Cut some tripe in pieces three inches long by six
wide; cover each one with highly seasoned sausage-meat, roll up, and tie
with a string; lay the rolls in a dripping pan, dredge them well with
flour, and set them in the oven to bake, basting them with the liquor
which flows from them; when they are nicely browned, dish them up with a
slice of lemon on each one. Some melted butter may be put over them if
desired.

195. =Ragout of Haslet.=--Wash the lights, cut them in two i