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Boiled Pig's Head

Take out the bone from half a pig's head, rub it over with salt and put it into a basin with a few sweet herbs, cloves and peppercorns. Pour over one-half pint of vinegar and let it remain for a day or so. Take it out, drain, wipe it dry on a cloth, singe it and cut it in pieces; put them in a saucepan, pour in the strained vinegar pickle, add a little water and a few vegetables cut in pieces, place the pan over the fire, bring to a boil, then cook over a slow fire for four hours. Take out the pieces of meat, trim the outer sides of the tube of the ear, place it in the center of the dish with the pieces of meat round it, pour over some poivrade sauce, and serve. Pig's Kidneys, Maitre d'Hotel Clean and wash some pig's kidneys, cut them down the center without quite dividing them and run them through with a skewer to keep them fast. Rub them with a little butter, sprinkle over salt and pepper, put them on a gridiron over a clear fire, and broil for fifteen minutes. Take them off when done, remove the skewers, put them on a dish, pour over a little maitre d'hotel sauce, and serve.