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Pig's Cheek, Boiled, and Served with Vegetables

Take half a pig's head, and after removing the brains and tongue, put it into a deep pan. Rub it well with half a pound of common salt, and let it lie for three or four days, turning and basting twice a day. When it is to be cooked, wash it, and put it into a stewpan, with four quarts of cold water; bring it to a boil, skim it well, and put with it a few outer sticks of celery, one or two sliced onions, and a dozen peppercorns. Let it simmer until it is done enough, then drain it from the liquid, serve on a hot dish, and send potatoes and boiled greens to table with it. Some cooks like the vegetables boiled with the cheek, and served round it. The liquid in which it has been boiled may be converted into excellent pea-soup. Time to boil the cheek, two hours and a half. Probable cost, 8d. per pound. Sufficient for six or eight persons.