A year's cookery

2. Cleanse the pig’s head and the feet. Do this by rubbing it in every part with plenty of salt, taking away all the thin skin and veins, and pieces of bone from the inside. The business is not a very agreeable one, but it must be done thoroughly. When it is quite clean wash the salt away in tepid water, and dry the head. Cleanse the feet also, split them in halves, and if necessary singe the coverings of the toes till they are loose and can be taken off. Mix thoroughly one ounce of saltpetre, six ounces of common salt, six ounces of brown sugar, and three-quarters of an ounce of black pepper. Rub the mixture into every part of the head, ears, and tongue, and leave all in a deep earthenware pan. 3. Cut the shank bone off the leg of mutton, and stew it for stock while it is fresh. Before using the stock pour it away from the sediment which will have settled at the bottom. 4. Put the slices of salmon to soak first thing in the morning (see January 9th). January 9th. Breakfast. Luncheon. Dinner. Kippered Salmon. Remains of Potted Grouse. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Milk Porridge. Scotch Collops. Macaroni Cheese. Boiled Brill. Roast Leg of Mutton. Yorkshire Pudding. Boiled Potatoes and Jerusalem Artichokes. Cottage Plum Pudding. Cheese and Pulled Bread. Marketing. For the Day.— One pound and a half of Buttock Steak ( see January 1st) ; one good-sized. Brill. Brill and turbot are, as a rule, dear in winter. At the same time they may occasionally be obtained cheap. Brill does not possess the gelatinous fins and skin of the turbot, so highly prized by epicures. Its fins, instead of being regarded as choice morsels, are cut off before being cooked. Like the turbot, it should be of a yellowish tint, and should be chosen on account of its freshness. (See January 3rd.) Potatoes, Arti¬ chokes ; Macaroni ; six ounces of firm Beef Suet. For To-morrow.— Half a pound of Ba( on in rashers. (See January 3rd.) Buy a Saddle of Mutton with not very much fat on it, and ask the butcher to hang it till wanted. A saddle of mutton is generally spoken of as an ex¬ pensive joint. It is not a cheap one, but neither is it a very expensive one, if care is taken to procure it as lean as possible, that is, with as small an allow¬ ance of fat as can be. There is no question that it is an exceedingly delicious joint, and excellent soup may be made from the bones. Sea Biscuits. Breakfast. — Kippered Salmon. — Cut thin slices from the sal¬ mon, as many as are likely to be wanted, and let them soak in cold water all night. Wipe them dry, rub them over with oil or dissolved butter, lay them on the fish gridiron, and broil them over a bright fire for eight or ten minutes. Bub them over with fresh butter, squeeze the juice of a lemon over, and serve very hot. Be careful to hang the unused salmon in a cool, airy place. Slices may be taken from it when wanted. When the piece is finished, more should be procured, as kippered salmon, when it is liked, is so useful to keep in the house for breakfast. ( See Ham-cured Herrings, January 15th.) Milk Porridge (June 13th).