Ingredients. - Half a pig's head. Forty pepper-corns. Two blades of mace. Four cloves. Twelve allspice. A bunch of herbs. Two large onions.

Time required (after salting) for boiling pig's head, about two hours; for making into brawn, two hours.

To Boil Pig's Head:

1. "Wash a pig's head thoroughly in plenty of tepid water.

2. Take out the brains and throw them away.

3. Cut out the little veins, and all the splinters of bone.

4. Wash the head in all parts with plenty of salt, thoroughly cleansing it from blood.

5. Lay the head in pickle (see "Pickle for Meat") for three days.

6. When the head is salted, put it into a saucepan, with cold water enough to cover it.

7. Put the saucepan on the fire to boil.

8. When it boils, draw the saucepan to the side of the fire, and let it simmer gently for from one hour and a half to two hours, according to the size and age of the pig.

N. B. - Boiled pig's head is eaten with boiled rabbit, or with veal, or with onion-sauce.

N. B. - If preferred, the pig's head can be made into brawn (see below).

For Onion-Sauce

Ingredients. - Three onions. Three gills of milk. A dessertspoonful of flour. Half an ounce of butter. Pepper and salt.

For making Onion-Sauce:

9. Take three or four onions, peel them, and cut them in quarters.

10. Put them into a saucepan, with water enough to cover them.

11. Put the saucepan on the fire to boil, until the onions are quite tender.

12. Then strain them off, throw the water away, put the onions on a board, and chop them up small.

13. Throw the onions into a saucepan, with three gills of milk, put it on the fire, and let it come to the boil.

14. Put a dessertspoonful of flour into a basin, and mix it, with half an ounce of butter, into a paste with a knife.

15. Stir this paste smoothly into the boiling milk and onions, and continue to stir it until it boils.

16. Season the sauce with pepper and salt to taste, and then move the saucepan to the side of the fire, to keep warm till required for use.

17. Take a grater and grate some bread-crumbs on to a plate.

18. Put the plate in the stove oven, or in a tin oven, to brown the bread-crumbs.

19. When the pig's head is sufficiently boiled, take it out of the saucepan and put it on a hot dish.

20. Take out the half tongue, skin it, and put it back on the dish with the head.

21. Sprinkle the browned bread-crumbs over the pig's head, and pour the onion-sauce round it; or, if preferred, it may be served separately in a sauce-boat.

For making the Pig's Head into Brawn:

1. Salt and boil the pig's head in the same way as above, from Note 1 to Note 8.

2. When the pig's head is sufficiently boiled, take it out of the saucepan and put it on a board. .

3. Cut all the meat off the bones, and cut it into small pieces the shape of dice; also cut up the ear and the tongue (the tongue should be previously skinned).

4. Put the bones back into the saucepan, with a quart of the liquor in which the head was boiled, forty peppercorns, two blades of mace, four cloves, and twelve allspice.

5. Add also a bunch of herbs (viz., a sprig of marjoram, thyme, and two bay-leaves), tied tightly together.

6. Peel two onions, cut them in quarters, and put them in the saucepan.

7. Put the saucepan on the fire and let it come to a boil; then remove the lid, and let the liquor reduce for about half an hour.

8. Then strain the liquor into a basin.

9. Pour one pint and a half of the strained liquor back into the saucepan, and put it on the fire.

10. Now put the pieces of meat into the liquor, season it with pepper (and salt, if necessary) to taste, and let it come to boiling.

11. Rinse a basin or tin mould in cold water.

12. Then pour the meat and the liquor together into the wet basin or tin, and stand it aside to get cold and set.

13. For serving, turn the brawn out of the basin on to a dish.