Modern cookery for private families

_e e_. Footnote 7: This will be more easily accomplished by an experienced cook after the head has been boiled for half an hour and then allowed to cool; but it should not be left until cold before it is altogether prepared for dressing. After the bones are removed, it should be laid on a clean cloth, and the inside sprinkled over or rubbed with a little salt, mace, and cayenne, well mixed together; the tongue may be laid upon, and rolled up in it. It must be secured, first with a skewer, and then bound tightly round with tape. It should be boiled or stewed extremely tender; and is excellent when just covered with good stock, and simmered for two hours, or when strong broth is substituted for this, and the bones are added to it. The head may be glazed, and served with rich brown gravy, or with the ordinary sauces if preferred; and it may be eaten cold, with Oxford brawn sauce, which is compounded of brown sugar, vinegar, mustard, and salt, mixed to the taste, with the addition of oil when it is liked. No. 14. A HAM. Strict economists sometimes commence the carving of a ham at the knuckle, and so gradually reach the choicer portion of it; but this method is not at all to be recommended. It should be cut at once through the thick part of the flesh, quite down to the bone, in the line _a b_, and sliced very thin and evenly, without separating the fat from the lean. The decoration of the ham No. 14, is formed by leaving on it a portion of the rind at the knuckle in a semi-circle, and then trimming it into scollops or points at pleasure; and the ornamental part of the top is formed from the fat which is pared away from the thick end and the edges. A paper ruffle, as will be seen, is wrapped round the bone of the knuckle. No. 15. A PHEASANT. This bird was formerly always sent to table with the head on, but it was