Take pig's ears and feet, clean them thoroughly, then soak them in salt
and water, for several days. Boil them tender, and split them, they are
then good fried. If you wish to souse them when cold, turn boiling
vinegar on them, spiced with pepper-corns, and mace. Cloves improve the
taste, but it turns them a dark color. Add a little salt. They will keep
good pickled five or six weeks. Fry them in lard.