Let it be cut in half by the butcher, and all the inside bones removed; take out the brains, wash the head well in several waters, with a little salt, to draw out the blood; boil it slowly in plenty of water two hours or two hours and a quarter. Sauce. Well clean the brains, and boil them in a cloth half an hour, with about a dozen sage leaves chopped fine, or parsley, or part of each; when done, beat them up in a small saucepan, with a little salt and pepper, one ounce of butter, and a little lemon juice; have them ready quite hot to pour over the tongue, when skinned. Some people mix the brains with parsley and butter, and pour over the whole head. However it is dressed, it is usually garnished with sliced lemon.

179. Tripe, when raw, will take four or five hours simmering. If previously well boiled, twenty minutes to three-quarters of an hour. It may be in milk, or milk and water, or equal parts of milk and its own liquor. Boil with the tripe eight or ten large onions. To keep the tripe warm, serve it in the liquor, and beat up the onions with pepper, salt, and butter; or the tripe may be served without liquor, and the onion sauce poured over. If onions are not approved, serve parsley and butter, or caper sauce. Tripe may be cut in pieces the size of a hand, dipped in batter and fried, with rashers of bacon laid round the dish. - N. B. Mustard is always an accompaniment of tripe, and generally vinegar also.

In some of the English towns, particularly at Birmingham, famous for tripe, the belly or paunch of the animal, after being well cleaned, (in doing which thoroughly great attention and care must be observed,) is sent to the oven in a deep earthenware pot, or jar, closely covered over the top, and baked, or rather stewed, in just a sufficient quantity of water, for four or five hours, or till it is well done. It is sold while yet hot, in the public-houses or tripe shops, at so much a "large or small cut," with a proportionate quantity of "broth," that is, the liquor in which it has been stewed; nothing else is eaten with it, except mustard and salt. In Birmingham it is usually eaten for supper, and of course by candle-light, and at no other meal; a relation of ours, however, was so fond of it, that he used to have the dining-room darkened, and the candies lit, in order that he might partake of it for his dinner, under the same apparent circumstances as at supper. We have heard of whist devotees who could not play the game with any gusto by daylight, and who resorted to the same expedient to imitate night as our tripe gourmand. Tripe cooked in the Birmingham fashion is delicious - far, very far, superior to that gotten in London; this may be partly accounted for by the fact that all meat is greatly deteriorated by being twice subjected to heat.

180. Cow-heel in the hands of a skilful cook, will furnish several good meals; when boiled tender, cut it into handsome pieces, egg and bread-crumb them, and fry them a light brown; lay them round a dish, and put in the middle of it sliced onions fried, or the accompaniments ordered for tripe.

181. Pig's Pettitoes consist of the feet and internal parts of a sucking pig. Set on with a quantity of water, or broth; a button onion or two may be added, if approved - also, four or five leaves of sage chopped small. When the heart, liver, and lights, are tender, take them out and chop fine; let the feet simmer the while; they will take from half to three-quarters of an hour to do. Season the mince with salt, nutmeg, and a little pepper, half an ounce of butter, a table-spoonful or two of thick cream, and a tea-spoonful of arrow-root, flour, or pota-toe starch; return it to the saucepan, in which the feet are; let it boil up, shaking it one way. Split the feet, lay them round in the mince. Serve with toasted sippets. Garnish. Mashed potatoes.

182. Salt Pork requires long boiling, never less than twenty minutes to a pound, and a thick joint considerably more. A leg of ten pounds will take four hours simmering, a spring two hours, a porker's head the same. Be very careful that it does not stick to the pot. No sauce is required, except a quarter of a pint of the liquor in which it was boiled, to draw the gravy, and plenty of good fresh mustard. A chine is usually served quite dry. The vegetable accompaniments are pease pudding*, turnips, carrots, and parsnips.

183. Pickled Pork, which is usually bought pickled, requires to be well washed before boiling, and must boil very slowly. It is seldom eaten alone, but as an accompaniment to fowls, or other white meat.