Modern cookery for private families

but if there be not one at hand, place the head in a vessel adapted to its size, with the bones and trimmings of the feet and ears, a large bunch of savoury herbs, two moderate-sized onions, a small head of celery, three or four carrots, a teaspoonful of peppercorns, and sufficient cold water to cover it well; boil it very gently for four hours, and leave it until two parts cold in the liquor in which it was boiled. Take off the cloth, and put the brawn between two dishes or trenchers, with a heavy weight on the upper one. The next day take off the fillets of tape, and serve the head whole or sliced with the brawn sauce of Chapter VI. ITALIAN PORK CHEESE. Chop, not very fine, one pound of lean pork with two pounds of the inside fat; strew over, and mix thoroughly with them three teaspoonsful of salt, nearly half as much pepper, a half-tablespoonful of mixed parsley, thyme, and sage (and sweet-basil, if it can be procured), all minced extremely small. Press the meat closely and evenly into a shallow tin,—such as are used for Yorkshire puddings will answer well,—and bake it in a very gentle oven from an hour to an hour and a half: it is served cold in slices. Should the proportion of fat be considered too much, it can be diminished on a second trial. Minced mushrooms or truffles may be added with very good effect to all meat cakes, or compositions of this kind. Lean of pork, 1 lb.; fat, 2 lbs.; salt, 3 teaspoonsful; pepper, 1-1/2 teaspoonful; mace, 1/2 teaspoonful; nutmeg, 1 small; mixed herbs, 1 large tablespoonful: 1 to 1-1/2 hour. SAUSAGE-MEAT CAKE, OR, PAIN DE PORC FRAIS. Season very highly from two to three pounds of good sausage-meat, both with spices and with sage, or with thyme and parsley, if these be preferred; press the mixture into a pan, and proceed exactly as for the veal-cake of Chapter XI. A few minced eschalots can be mixed with the meat for those who like their flavour.