Take a nice piece of fresh pork, (the leg is the best,) rub it
with salt, and let it lie in the salt two days. Boil it slowly in
plenty of water, skimming it well. When the meat is about half
done, you may put into the same pot a fine cabbage, washed clean
and quartered. The pork and the cabbage should be thoroughly done,
and tender throughout. Send them to table in separate dishes,
having drained and squeezed all the water out of the cabbage. Take
off the skin of the pork, and touch the outside at intervals with
spots of cayenne pepper. Eat mustard with it.
Pork is never boiled unless corned or salted.