Calf's Head

Take off the hair of a calf's head, but leave on the skin. Rip it down the face, and take outall the bones carefully from the meat. Steep it in warm milk till it is white, then lay it flat, rub it with the white of an egg, and strew over it a spoonful of white pepper, two or three blades of beaten mace, a nutmeg grated, a spoonful of salt, two score of oysters chopped small, half a pound of beef marrow, and a large handful of parsley. Lay them all over the inside of the head, cut of the ears, and lay them on a thin part of the head : roll it up tight, bind it up with a fillet, and wrap it up in a clean cloth. Boil it two hours; and when almost cold, bind it up with a fresh fillet, and put it in a pickle made, as. before directed, for a breast of veal.

Pis

Pig Having killed your pig, dress off the hair, and draw out the entrails. Then wash it clean, and with a sharp knife rip it open, and take out all the bones; then rub it all over with pepper and salt beaten fine, a few sage-leaves, and sweet herbs chopped small; then roll up your pig tight,- and bind it with a fillet. Fill your boiler with soft water, a bunch of sweet herbs, a few peppercorns, a blade or two of mace, eight or ten cloves, a handful of salt, and a pint of vinegar. ' When it boils put in your pig, and let it boil till it is tender. Then take it up ; and when it is almost cold, bind it over again, put it into an earthen pot, and pour the liquor your pig was boiled in upon it. Remember to keep it covered.

Venison

Take a side of venison, bone it, and take away all the sinews, and cut it into square collars. It will make two or three collars. Lard it with fat clear bacon, and cut the lards as big as the top of the finger, and three or four inches long. Season the venison with pepper, salt, cloves, and nutmeg. Roll up the collars, and tie them close with coarse tape; then put them into deep pots, with seasonings at the bottoms, some fresh butter, and three or four bay-leaves ; then put in the rest, with some seasoning and butter on the top, and over that some beef suet finely shred and beaten ; cover up the pot with coarse paste, and bake them four or five hours.

After that, take them out of the oven, and let them stand a little. Take out the venison, and let it drain well from the gravy. Take off all the fat from the gravy, add more butter to the fat, and set it over a gentle fire to clarify. Then take it off, and let it stand a little and skim it well. Make the pots clean, or have pots ready fit for each collar. Put a little seasoning, and some of the clarified butter at .the bottom : then put in the venison, and fill up the pots with clarified butter, and be sure the butter is an inch above the meat. When thoroughly cold, tie it down with double paper, and lay a tile on the top. They will keep six or eight months; and when a pot is wanted, put it for a minute into boiling water, and it will come out whole. Let it stand till cold, stick it round with bay-leaves, and a sprig at the top.