ven to brown, and serve it up.

* * * * *

TO STUFF A HAM.

Take a well smoked ham, wash it very clean, make incisions all over the
top two inches deep, stuff them quite full with parsley chopped small
and some pepper, boil the ham sufficiently; do not take off the skin. It
must be eaten cold.

* * * * *

SOUSED FEET IN RAGOUT.

Split the feet in two, dredge them with flour and fry them a nice brown;
have some well seasoned gravy thickened with brown flour and butter;
stew the feet in it a few minutes.

* * * * *

TO MAKE SAUSAGES.

Take the tender pieces of fresh pork, chop them exceedingly fine--chop
some of the leaf fat, and put them together in the proportion of three
pounds of pork to one of fat, season it very high with pepper and salt,
add a small quantity of dried sage rubbed to a powder, have the skins
nicely prepared, fill them and hang them in a dry place. Sausages are
excellent made into cakes and fried, but will not keep so well as in
skins.

* * * * *

TO MAKE BLACK PUDDINGS.

Catch the blood as it runs from the hog, stir it continually till cold
to prevent its coagulating; when cold thicken it with boiled rice or
oatmeal, add leaf fat chopped small, pepper, salt, and any herbs that
are liked, fill the skins and smoke them two or three days; they must be
boiled before they are hung up, and prick them with a fork to keep them
from bursting.

* * * * *

A SEA PIE.

Lay at the bottom of a small Dutch oven some slices of boiled pork or
salt beef, then potatos and onions cut in slices, salt, pepper, thyme
and parsley shred fine, some crackers soaked, and a layer of fowls cut
up, or slices of veal; cover them with a paste not too rich, put another
layer of each article, and cover them with paste until the oven is full;
put a little butter between each layer, pour in water till it reaches
the top crust, to which you must add wine, catsup of any kind you
please, and some pounded cloves; let it stew until there is just gravy
enough left; serve it in a deep dish and pour the gravy on.

* * * * *

TO MAKE PASTE FOR THE PIE.

Pour half a pound of butter or dripping, boiling hot, into a quart of
flour, add as much water as will make it a paste, work it and roll it
well before you use it. It is quite a savoury pa