ut it into a quart of boiling water with a tablespoonful of
salt, and boil it fast for twenty minutes; shake it out into a colander,
drain it, and shake it from the colander into the centre of the dish of
chops; do not stir it with a spoon.

61. =Broiled Pigs' Feet.=--Boil four well cleaned pickled pigs' feet in
stock or boiling water with sweet herbs, until they are tender enough to
permit the bones to come out readily; split them in halves, take out all
the large bones; trim and shape them neatly, and cool them; when cold
season them with pepper and salt, dip them first in melted butter and
then in cracker dust, and broil them over a clear, moderate fire,
turning them frequently; serve with a little melted butter, lemon juice,
and chopped parsley over them.

62. =English Pork Pie.=--Make a plain pie crust by mixing together with
the hand, half a pound of flour and quarter of a pound of butter, with
enough cold water to make a stiff paste; roll out about six times on a
well floured pastry board, folding the paste evenly each time; line the
side of an earthen pie dish nearly to the bottom; in the bottom put a
thin layer of bacon, about four ounces sliced; pare and slice half a
quart of potatoes; chop two ounces of onion; cut two pounds of fresh
lean pork in two-inch pieces; lay all these in the dish in layers,
season with half a saltspoonful of pepper and the same quantity of
powdered sage; fill the dish with any good cold gravy, cover with crust,
wetting the edges to make them fit tight; ornament the surface according
to your fancy, with leaves and fancy shapes cut out of the pastry; brush
over with a raw egg beaten with a tablespoonful of water; bake in a
moderate oven fifteen minutes; cover the top with paper, and bake one
hour longer; serve hot, or cold, as desired.

63. =Fried Chicken, Spanish Style.=--Cut up a four pound chicken as for a
_fricassee_, sprinkle the pieces with salt, and Spanish red pepper; put
four ounces of lard in a frying pan on the fire, and when smoking hot,
put in the legs, back, thighs, and wings; when they are half done, add
the pieces of breast, two ounces of chopped onion, one clove of garlic
chopped, a bouquet of sweet herbs, made as directed in Chapter first,
and fry seven minutes; add half a pound of raw ham cut in half inch
dice, and fry till the chicken is tender; take it out and keep it hot,
while you fry four large tomatoes cut in dice, and seasoned with salt
and pepper to taste;