Mrs. Beeton's All About Cookery

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Pigs' Cheeks, To Dry

done, hang a pig-iron before the middle
done, hang a pig-iron before the middle

INGRE- DIENTS. Salt, oz. of saltpetre, 2 oz. of bay-salt, 4 oz. of coarse sugar.

Cut out the snout, remove the brains, and split the head, taking off the upper bone to make the jowl a good shape; rub it well with salt; next day take away the brine, and salt it again the following day; cover the head with saltpetre, bay salt and coarse sugar, in the above proportion, adding a little common salt. Let the head be often turned, and when it has been in the pickle for 10 days, smoke it for a week or rather longer.

TIME. To remain in the pickle 10 days; to be smoked, 1 week.

SEASONABLE. - Should be made from September to March. { Note. A pig's cheek or Bath chap, will require two hours' cooking after the water boils.

PIG'S FACE, COLLARED.

Pig's Face, Collared. (A Breakfast or Luncheon Dish.) - INGREDIENTS. - 1 pig's face; salt. For brine, 1 gallon of spring water, 1 lb. of common salt, handful of chopped juniper-berries, 6 bruised cloves, 2 bay-leaves, a few sprigs of thyme, basil, sage, oz. of saltpetre. For forcemeat, 1/2 lb. of ham, 1/2 lb. of bacon, 1 teaspoonful of mixed spices, pepper to taste, 1/4 lb. of lard, 1 tablespoonful of minced parsley, 6 young onions. AVERAGE COST, 2s. 6d.

Singe the head carefully, bone it without breaking the skin, and rub it well with salt.

Make the brine by boiling the above ingredients for 1/4 hour, and letting it stand to cool. When cold, pour it over the head, and let it steep in this for 10 days, turning and rubbing it often. Then wipe, drain and dry it. For the forcemeat, pound the ham and bacon very finely, and mix with PIG'S FACE. these the remaining ingredients, taking care that the whole is thoroughly incorporated. Spread this equally over the head, roll it tightly in a cloth, and bind it securely with broad tape. Put it into a saucepan with a few meat trimmings, and cover it with stock; let it simmer gently for 4 hours, and be particular that it does not stop boiling the whole time.

When quite tender, take it up, put it between 2 dishes with a heavy weight on the top, and when cold, remove the cloth and tape. It should be sent to table on a napkin, or garnished with a piece of white paper with a ruche at the top.

TIME.-4 hours.

SEASONABLE from October to March.

into two precisely equal and similar parts.
into two precisely equal and similar parts.

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