The Epicure's Almanac or Diary of Good Living
November 28th : PICKLED PORK
No meat requires so much cooking as pickled pork, I do not say boiling, for it should be suffered to simmer only, and that very gently.
Let it be invariably well washed, and scraped free from the brine before dressing. For a leg allow at least five-and twenty minutes per pound, for other joints twenty, and be sure that the water be constantly skimmed.
It is equally good hot or cold. Serve with peas pudding and fresh mustard,