[Modern cookery, in all its branches

DRESSED RASIIERS OF BACON. Slice rather thicker than for frying some cold boiled bacon, and strew it lightly on both sides with fine raspings of bread, or with 2G0 [chap. xnt. a grated crust which has been very slowly and gradually toasted until brown quite through. Toast or warm the rashers in a Dutch oven, and serve them with veal cutlets, or any other delicate meat. The bacon thus dressed is much more delicate than when broiled or fried without the previous boiling. 4 to 5 minutes. TONBRIDGE BRAWN. Split open the head of a pig of middling size, remove the brain and all the bones, strew the inside rather thickly with fine salt, and let it drain until the following day. Cleanse the ears and feet in the same manner : wipe them all from the brine, lay them into a large pan, and rub them well with an ounce and a half of saltpetre mixed with six ounces of sugar ; in twelve hours, add six ounces of salt ; the next day pour a quarter of a pint of good vinegar over them, and keep them turned in the pickle every twenty-four hours for a week ; then wash it off the ears and feet, and boil them for about an hour and a half ; bone the feet while they are warm, and trim the gristle from the large ends of the ears. When these are ready, mix a large grated nutmeg with a teaspoonful and a half of mace, half a teaspoonful of cayenne, and as much of cloves. Wash, but do not soak the head ; wipe and flatten it on a board ; cut some cf the flesh from the thickest parts, and (when the whole of the meat has been seasoned equally with the spices) lay it on the thinnest; intermix it with that of the ears and feet, roll it up very tight, and bind it firmly with broad tape ; fold a thin pudding-cloth quite closely round it, and tie it securely at both ends. A braising-pan, from its form, is best adapted for boiling it, but if there be not one at hand, place the head in a vessel adapted to its size, with the bones and trimmings of the feet and ears, a large bunch of savoury herbs, two moderate-sized onions, a small head of celery, three or four carrots, a teaspoonful of peppercorns, and sufficient cold water to cover it well ; boil it very gently for four hours, and leave it until two parts cold in the liquor in which it was boiled. Take off the cloth, and put the brawn between two dishes or trenchers, with a heavy weight on the upper one. The next day take off the fillets of tape, and serve the head whole or sliced with the brawn sauce of Chapter YI. ITALIAN PORK CHEESE. Chop, not very fine, one pound of lean pork with two pounds of the inside fat ; strew over, and mix thoroughly with them three teaspoonsful of salt, nearly half as much pepper, a half-tablespoonful of mixed parsley’’, thyme, and sage (and sweet-basil, if it can be procured), all minced extremely small. Press the meat closely and evenly into a shallow tin, — such as are used for Yorkshire puddings will answer well, — and bake it in a very gentle oven from an hour to an hour and a half: it is served cold in slices. Should the pro- portion of fat be considered too much, it can be diminished on a second trial. Minced mushrooms or truffles may be added with very good effect to all meat- cakes, or compositions of this kind.