Brawn (No. 1.)

Pig's head weighing 6 lbs.

1 lb. lean beef.

1 teaspoonful salt.

1/2 teaspoonful pepper (black or white).

1/2 teaspoonful cayenne pepper.

1/2 teaspoonful mace.

A pinch of cloves.

A small onion minced very fine.

Clean and wash the head, and stew with the beef in enough cold water to cover. When the bones will slip out easily, remove them, after draining off the liquor. Chop the meat finely while it is hot, season, and pour all into a mould, wet inside with cold water. If you can have a tin mould made in the shape of a boar's head, your brawn will look well at a Christmas feast.

Brawn (No. 2.)

Pig's head, feet, and ears.

1/2 teaspoonful of black pepper, and same of cayenne. 4 teaspoonfuls powdered sage.

1 teaspoonful mace. An onion minced. Salt and saltpetre.

Soak the head twelve hours, and lay in a strong brine, with a tablespoonful of saltpetre. Let it lie three days in this; rinse; then boil it until you can draw out the bones. Do this very carefully from the back and under-side of the head, breaking the outline of the top as little as possible. Chop the meat of the feet and ears, which should have been boiled with the head, season to taste with the spices I have indicated (tastes vary in these matters), beat in the brains, or two tablespoonfuls of melted butter. Pill up the hollows left by the removal of the bones with this mixture. Tie in a flannel cloth, sewing this tightly into the shape of the head; boil an hour and a quarter, and set aside to drain and cool. Do not remove the cloth until next day. This will be found very nice.

Saveloys

8 lbs. pork.

4 teaspoonfuls black pepper.

1 teaspoonful cayenne.

8 teaspoonfuls sage, sweet marjoram, and thyme, mixed. 1 teacupful bread-crumbs.

Lay the meat, which should be young pork, in a brine of salt and water, with a tablespoonful of saltpetre, and leave it for three days. Dry and mince it, season, and add the grated bread. Stuff in skins, and bake, closely covered, in an oven for half an hour. Or, what is better, steam over boiling water one hour.

Eat either hot or cold.

How To Pickle Pork. (No. 1.)

Hams, shoulders, chines, and "middlings," are the parts of the hog which are usually pickled. This should be done as soon as may be after the meat is fairly cold - especially in moderate weather. When you can pack down pork, within twenty-four hours after butchering, it is best to do so, unless the cold be severe enough to preserve it longer.

4 1/2 lbs. salt.

1 lb. brown sugar.

1 oz. saltpetre in 3 gallons of water.

Put into a large saucepan and boil for half an hour, skimming off the scum. When cold, pour over the meat, and let it lie for a few days.

This is intended to corn a small quantity of meat for family use.

(No. 2.)

80 lbs. of meat.

2 quarts and 1 pint of fine salt.

4 lbs. sugar, or 1 quart best molasses.

3 oz. saltpetre.

Pulverize and mix the seasoning, with the exception of the two quarts of salt, using the one pint only. Rub the meat well all over, and lay upon boards on the cellar-floor for twenty-four hours. Then, put a few clean stones in the bottom of a barrel; lay sticks across these, that the meat may not soak in the liquor that drains from it. Pack the meat in layers, strewing between these the remaining two quarts of salt. Let it lie in the cask for fifteen or sixteen days, every day during this time tipping the cask to drain off the liquor, or drawing it through a bung-hole near the bottom. Pour this back in cupfuls over the meat.

If you do not mean to smoke the meat, take it out at the end of the fortnight, rub each piece well over with dry salt, and return to the barrel. If the liquor does not cover it, make fresh brine in the proportion of two pounds of salt, a quarter of an ounce of saltpetre, and a quart of water, and pour in when you have boiled, it half an hour and let it cool. Lay a round piece of board upon the upper layer and keep this down with stones. Examine from time to time, to be sure the meat is keeping well. Should it seem likely to taint, throw away the pickle, rub each piece over with dry salt, and pack anew. Pork pickled in this way will keep two years.