Soyer's standard cookery

Brawn (Pork). Wash half a pig's head thoroughly and remove the brains, pieces of bone and veins, then put it in a saucepan with enough cold salted water to cover it. Let the water boil, skim it well, and then keep it simmering for two hours; by this time the bones should be removed without difficulty. Cut the meat up quickly with a sharp knife into small square pieces; season it liberally with salt, black pepper, half a teaspoonful of powdered cloves, and half a teaspoonful of nutmeg, then pack it tightly into a mold (or round cake tin) of suitable size, put a plate (or a saucer) on the meat and on the top a heavy weight to press the meat firmly, and leave in a cool place until the following day. When the brawn is required, dip the mold (or tin) into warm water and turn the contents on to a dish. Serve, garnished with parsley. Kluskis (Pork). Mince one pound of fresh lean pork and mix it with half its weight of breadcrumbs soaked in wine. Flavor with pepper and salt and the minced rind of a lemon. Make this mixture into little flat cakes, cover with breadcrumbs and fry in butter or lard. Any odds and ends of lean meat can be treated in this way, but pork gives the best result. Lomo (Pork). Cut thick slices of pork, not too fat, and let them soak for twenty-four hours in a mixture of lemon juice, garlic, pimento, and just a suspicion of cayenne. Wipe carefully and grill the slices of meat over a clear fire. Pork Chops. Cut as many chops as are required from a piece of the neck of pork, trim them neatly, brush them over with warm dripping, and cook them in a hot frying-pan, which has been rubbed over with dripping, for twelve minutes. Remove them from the pan, and press them between two dishes for a few minutes until they are cool. Then flour the chops, dip them into beaten egg and cover them thickly with fine dry breadcrumbs, which have been seasoned with salt, black pepper, and a dust of curry powder, and mixed with some finely-chopped parsley and onion. Leave the chops for ten or fifteen minutes for the crumbs to harden, and then fry them in the usual way until they are nicely browned. Dish them up with fried apples in the middle of the dish, and surround with thick brown sauce. The apples should be prepared thus: Peel some apples, which are not very sour, cut them into quarters and parboil them, then drain them thoroughly on a cloth and fry them quickly over a clear fire in a small quantity of boiling dripping until they are brown. Poerkoell (Pork and Veal). Cut a pound of lean pork and two pounds of shin of veal into small squares and fry in butter seasoned with onion, cayenne pepper, and mixed herbs. Place the whole in an earthenware cooking-pot or enameled saucepan, cover with three cupfuls of clear stock, and stew for an hour. This should be served with a border of any vegetables in season, and is one of the most popular dishes in Hungary. Curried Rabbit.