Cassell's dictionary of cookery

it two or three times while it is being cooked with the liquid. Put the head on a hot dish. Skim and strain the sauce, and send it to table in a tureen. Time, five days to lie in the marinade ; a quarter of an hour to colour the head ; one hour and a half to steam it. Probable cost, 8d. per pound. Sufficient for eight or nine persons. Pig's Head, Roast.— Take up a pig's head which has been already boiled until it is sufficiently tender to take out the bones. Shape it neatly, and skewer it firmly. Sprinkle over it some sage-leaves, finely powdered, and a little pepper and salt, and hang it before a clear fire. Baste it well whilst it is roasting. Serve on a hot dish, with a good gravy poured over it, and send apple sauce to table in a tureen. Time to roast, half an hour. Pig's Head, Scrapple of (an American dishj. — Scald and clean a pig's head, and remove the hair, the snout, the ears, and the brain. Put it on the fire in four quarts of cold water, and bring it slowly to the boil. Skim carefully, season the liquid rather highly with salt and cayenne, and add half a dozen sageleaves, chopped small. Let the head simmer gently for two hours, then take out the bones, mince the flesh finely, and put it back into the liquid. Stir in as much sifted corn-meal as will thicken the liquid, and simmer two hours longer, until it is of the consistency of thick porridge. Pour it into deep jars, and set in a cool place. When scrapple of pig's head is to be eaten, cut it into slices, and fry these in hot fat for breakfast. Time, ten minutes to fry the slices. Probable cost of head, 8d. per pound. Sufficient for three or four good-sized jars. Pig's Kidneys. — Pig's kidneys may be broiled, fried, or stewed, in the same way as mutton kidneys. The skirts may be cooked with the kidneys. Cut them, lengthwise, into slices a quarter of an inch thick, season with salt and cayenne, and sprinkle over them a dessert-spoonful of finely-powdered herbs, of which two-thirds should be parsley, and onethird chives. Fry them for five or six minutes in two ounces of hot butter, and when nicely browned, stir a dessert-spoonful of flour in amongst them, and add, very gradually, a quarter of a pint of good gravy, and a table- .spoonful of ketchup. When on the point of boiling, take out the meat, put it on a hot dish, let the sauce remain on the fire for one minute, and pour it boiling over the kidneys. Garnish with toasted sippets. A glassful of light wine may be added to the sauce or not. Time, a quarter of an hour. Probable cost, Is. Sufficient for two or three persons. Pig's Kidneys, Broiled.— Split the kidneys lengthwise from the rounded part, without separating them entirely. Peel off the skin, and pass a wooden or metal skewer through them to keep them flat. Sprinkle a little pepper, salt, and powdered sage over them, oil them slightly, and broO. them over a clear fire, the hollow side first, so that the gravy may be kept in when they are turned. Serve on a hot dish, either with or without maitre d'hotel sauce in a tureen. Time to broil the kidneys, four minutes each side. Probable cost, 6d. to 8d. each. Sufficient for two persons.