Let it be divided, and thoroughly cleaned; take out the brains, trim the snout and ears, bake it an hour and a half, wash the brains thoroughly, blanch them, beat them up with an egg, pepper, and salt, and some finely chopped or pounded sage, and a small piece of butter; fry them or brown them before the fire; serve with the head.

Pig's head is profitable to buy. It is often despised because cheap; but well cooked, it is delicious. "Well cleaned, the tip of the snout chopped off, and put in brine a week, it is in order for boiling. The cheeks are better than any other pieces of pork to bake. The head is good baked an hour and a half, and yields abundance of sweet fat for shortening. The butchers of Philadelphia make what they call scrapple out of pig's cheek, boiled and chopped very fine. The water in which this meat has been boiled is thickened with buckwheat and Indian meal boiled in it till sufficiently done. The meat is added. When cold, it forms cakes, which are sold in market - and fried in slices for breakfast by the purchaser.