Hind Quarter Of A Pig, Lamb Fashion

At that season of the year, when house lamb bears an extraordinary price, the hind quarter of a large pig will be a very good substitute for it. Take off the skin and roast it, and it will eat like lamb. Serve with mint sauce, or a salad.

Ham Or Gammon

Take off the skin of the ham or gammon, when you have half boiled it, and dredge with oatmeal sifted very fine. Baste with butter, and roast gently two hours. Stir up your fire, and then brown it quickly ; and when so done dish up, and pour brown gravy into the dish.

Calfs Head

Wash the head very clean, take out the bones, and dry well with a cloth. Make a seasoning of beaten mace, white pepper and salt, some bacon cut very small, and some grated bread. Strew this over it, roll it up, skewer it with a small skewer, and tie it with tape. Roast and baste it with butter ; make a rich veal-gravy, thickened with butter, and roll it in flour. Some like mushrooms and the fat part of oysters : but it is very good without.

The German Way Of Dressing A Calfs Head

Take a large calf's head, with great part of the neck cut with it. Split it in half, scald it very white, and take nut the jaw-bone. Take a large stewpan or saucepan, and lay at the bottom some slices of bacon, then some thin beef steaks, with some pepper and salt. Then lay in the head, pour in some beef stock, a large onion stuck with cloves, and a bunch of sweet herbs. Cover the stewpan very close, and set it over a stove to stew. Then make a ragout with a quart of good beef gravy, and half a pint of red wine. Let the wine be well boiled in the gravy; add to it some sweetbreads parboiled, and cut in slices, some cocksv-combs, oysters, mushrooms, truffles, and morels. Let these stew till they be tender. When the head is stewed, take it up, put it into a dish, take out the brains, the eyes, and the bones. Then slit the tongue,cut it into small pieces, cut the eyes in pieces also, and chop the brains ; put these into a baking-dish, and pour some of the ragout over them. Then take the head, lay it upon the ragout, pour the rest over it, and on that some melted butter. Then scrape some fine Parmesan cheese, and strew it over the butter, and send it to the oven. It does not want much baking, but only requires tobe of a fine brown.

Calf's Liver. Wash and wipe it; cut a long hole in it, and fill it up with a stuffing made of grated bread, chopped anchovy, sweet herbs, fat bacon shred fine, onion, salt, pepper, a bit of butter, and an egg: sew the liver up; then lard it, or wrap it in a veal-cawl, and roast it. Serve with good gravy, and sweet sauce. - See Sauces.

Rabbits

Case your rabbits, skewer their heads with their mouths upon their backs, stick their fore legs into their ribs and skewer the hind legs double. Use the stuffing before directed. Put it into their bellies, sew them up, and dredge and baste them well with butter. Take them up when they have roasted an hour ; chop the livers, and lay them in lumps round the edge of your dish. Serve them up with parsley and butter for sauce. - See Sauces.

Rabbits Dressed Hare Fashion

Lard your rabbit with bacon, and roast it in the manner of a hare. If you lard it, you must make gravy sauce ; but if it be not larded, white sauce will be most proper. - See Sauces.

Hares

Having skewered your hare with the head upon one shoulder, the fore legs stuck into the ribs, and the hind legs double,procedto make your stuffing as before directed. While roasting, dredge with flower, and baste with milk, and so alternately, till a quarter of an hour before the hare is done : then baste it with a quarter of a pound of fresh butter put into the dripping pan. Serve up with a cullis sauce, and currant jelly. - See Sauces.