en; but be mindful
to pull the skin off.

_Leg of Pork, to broil._

After skinning part of the fillet, cut it into slices, and hack it with
the back of your knife; season with pepper, salt, thyme, and sage,
minced small. Broil the slices on the gridiron, and serve with sauce
made with drawn butter, sugar, and mustard.

_Spring of Pork, to roast._

Cut off the spring of a knuckle of pork, and leave as much skin on the
spring as you can, parting it from the neck, and taking out the bones.
Rub it well with salt, and strew it all over with thyme shred small,
parsley, sage, a nutmeg, cloves, and mace, beaten small and well mixed
together. Rub all well in, and roll the whole up tight, with the flesh
inward. Sew it fast, spit it lengthwise, and roast it.

_Potatoes, to boil._ No. 1.

The following is the celebrated Lancashire receipt for cooking
potatoes:--Cleanse them well, put them in cold water, and boil them with
their skins on exceedingly slow. When the water bubbles, throw in a
little cold water. When they are done, drain the water completely away
through a colander; return them into a pot or saucepan without water;
cover them up, and set them before the fire for a quarter of an hour
longer. Do not pare the potatoes before they are boiled, which is a very
unwholesome and wasteful practice.

_Potatoes, to boil._ No. 2.

Scrape off the rind; put them into an iron pot; simmer them till they
begin to crack, and allow a fork to pierce easily; then pour off the
water, and put aside the lid of the pot, and sprinkle over some salt.
Place your pot at the edge of the fire, and there let it remain an hour
or more, and during this time all the moisture of the potatoes will
gradually exhale in steam, and you will find them white or flaky as
snow. Take them out with a spoon or ladle.

_Potatoes, to boil._ No. 3.

Boil them as usual; half an hour before sending to table, throw away the
water from them, and set the pot again on the fire; sufficient moisture
will come from the potatoes to prevent the pot from burning; let them
stand on the half stove, and not be peeled until sent to table.

_Potatoes, to bake._

Wash nicely, make into balls, and bake in the Dutch oven a light brown.
This forms a neat side or corner dish.

_Potato balls._

Pound some boiled potatoes in a mortar, with the yolks of two eggs, a
little pepper, and salt; make them in balls about the size of an egg; do
them over with yolk of egg