144 FAMILY RECEIPTS. 



water for two days. Wash it, and boil it till all the 

 bones will come out; remove them, and chop the head 

 as quick as possible: but first skin the tongue, and take 

 the skin carefully off the head, to put under and over. 

 Season with pepper, salt, and a little mace or alspice 

 berries. Put the skin into a small pan, press the cut 

 head in, and put the other skin over; press it down. 

 If too fat, you may put a few bits of lean pork to be 

 prepared the same way. Add salt and vinegar, and 

 boil these with some of the liquor for a pickle to 

 keep it. 



JELLY OF pig's FEET AND EARS. 



Clean and boil them in a very small quantity of wa- 

 ter, till every bone can be taken out; throw in half a 

 handful of chopped sage, the same of parsley, and a 

 seasoning of pepper, salt, and mace in fine powder; — 

 simmer till the herbs are scalded, then pour the whole 

 off to cool. 



MUTTON. 



OBSERVATIONS ON CUTTING AND DRESSING MUTTON. 



Take away the pipe that runs along the bone of the 

 inside of a chine of mutton; and if to be kept a great 

 time, rub the part close round the tail with salt, after 

 first cutting out the kernel. 



Every kernel should be taken out of all sorts of 

 meats as soon as brought in: then wipe dry. 



For roasting, it should hang as long as it will keep, 

 the hind quarter especially, but not so long as to taint; 

 for whatever fashion may authorize, putrid juices ought 

 not to be taken into the stomach. 



NECK OF MUTTON. 



This is particularly useful, as so many dishes may be 

 made of it; but it is not advantageous for the family. 

 The bones should be cut short, which the butchers will 

 not do unless particularly desired. 



The best end of the neck may be boiled, and served 

 with turnips, or roasted, or dressed in steaks, and in pies. 



