Modern cookery for private families

it should be cut _thin_. DRESSED RASHERS OF BACON. Slice rather thicker than for frying some cold boiled bacon, and strew it lightly on both sides with fine raspings of bread, or with a grated crust which has been very slowly and gradually toasted until brown quite through. Toast or warm the rashers in a Dutch oven, and serve them with veal cutlets, or any other delicate meat. The bacon thus dressed is much more delicate than when broiled or fried without the previous boiling. 4 to 5 minutes. TONBRIDGE BRAWN. Split open the head of a pig of middling size, remove the brain and all the bones, strew the inside rather thickly with fine salt, and let it drain until the following day. Cleanse the ears and feet in the same manner: wipe them all from the brine, lay them into a large pan, and rub them well with an ounce and a half of saltpetre mixed with six ounces of sugar; in twelve hours, add six ounces of salt; the next day pour a quarter of a pint of good vinegar over them, and keep them turned in the pickle every twenty-four hours for a week; then wash it off the ears and feet, and boil them for about an hour and a half; bone the feet while they are warm, and trim the gristle from the large ends of the ears. When these are ready, mix a large grated nutmeg with a teaspoonful and a half of mace, half a teaspoonful of cayenne, and as much of cloves. Wash, but do not soak the head; wipe and flatten it on a board; cut some of the flesh from the thickest parts, and (when the whole of the meat has been seasoned equally with the spices) lay it on the thinnest; intermix it with that of the ears and feet, roll it up very tight, and bind it firmly with broad tape; fold a thin pudding-cloth quite closely round it, and tie it securely at both ends. A braising-pan, from its form, is best adapted for boiling it,