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Pig's Cheek, M. Soyer's Mode of Cooking

Take a nicely-pickled pig's cheek. Let it boil gently until it is quite tender. Tie half a pint of good split peas loosely in a cloth, put them into boiling water, and boil them for an hour; then take them out, pass them through a hair sieve, and mix with the pulp a little pepper and salt, an ounce of butter, and four well-beaten eggs. Stir the mixture over the fire until the eggs begin to set, then spread it upon the cheek, brush over with beaten egg, sprinkle bread raspings on it, put it in the oven a few minutes, and serve. Time, two hours and a half to boil the cheek. Probable cost of cheek, 8d. per pound. Sufficient for eight or ten persons.