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Pig's Cheek, Boiled

If the cheek has been dried, soak it for three or four hours; if it has been taken fresh from the pickle it will require only to be washed in two or three waters. Put it into a saucepan, cover with cold water, bring the water to a boil, and let is simmer gently until the meat is tender. Draw off the rind, and cover the outside of the cheek with bread-raspings. Put the cheek before the fire for five of six minutes, that the raspings may set. A bag of raspings may be bought at the baker's, a pint for 2d., or they may be made of pieces of stale bread, which have been dried slowly in a cool oven until they are brown and hard, and then crushed to powder. Time to boil the cheek, two hours and a half from the time of boiling, if the cheek is fresh; three hours if it has been dried. Probable cost, 8d. per pound.