Prepare this the day before it is to be eaten; clean it, and put it into soft water just warm; let it lie three or four hours, then put it into cold water, and let it soak all night; next day wipe it clean, put it into a stewpan, and just cover it with water; skim it well when it is coming to a boil, then put two whole onions, stick two or three cloves into each, three turnips quartered, a couple of carrots sliced, two bay-leaves, and twenty-four corns of allspice, a head of celery, and a bundle of sweet-herbs, pepper, and salt; to these, those who are for a "haut gout" may add cayenne and garlic, in such proportions as the palate that requires them may desire. Let it stew gently til! perfectly tender, i. e. about three hours; then take out the cheek, divide it into handsome pieces, fit to help at table; skim, and strain the gravy; melt an ounce and a half of butter in a stewpan; stir into it as much flour as it will take up; mix with it by degrees a pint and a half of the gravy; add to it a table-spoonful of basil, tarragon, or elder vinegar, or the like quantity of mushroom or walnut ketchup, orcav-«ce. or Port wine, and give it a boil.
Wash very clean, half a head; let it lie in cold water all night; break the bone in two, taking care not to break the flesh. Put it on in a pot of boiling water, and let it boil from two to three hours; take out the bone. Serve it with boiled carrots and turnips, or savoys. The liquor the head has been boiled in may be strained and made into Scots barley broth, or Scots kale.
Put a little hot water over the top of the stock, pour it off, and wipe it dry with a clean cloth; put a quart of it into a saucepan with the beaten whites of five or six eggs, the juice of five lemons made very sweet with good brown sugar, a clove or two, and a little cinnamon pounded; let it boil twenty minutes, stirring it all the time; take it oft" the fire, and add a pint, or half a pint of white wine, and run it through a jelly-bag till clear.
Divide them into joints; wash them; parboil them; set them on to stew in just water enough to cover them, - and dress 'them in the same manner as we have directed in Stewed Giblets, for which they are an excellent substitute.