The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

them. Stew them, and serve all together in a tureen. Another way of making a good hodge podge, is to stew a knuckle of veal and a scrag of mutton, with some vegetables, adding a bit of butter rolled in flour. HOG'S CHEEKS. If to be dried as usual, cut out the snout, remove the brains, and split the head, taking off the upper bone to make the chawl a good shape. Rub it well with salt, and next day take away the brine. On the following day cover the head with half an ounce of saltpetre, two ounces of bay salt, a little common salt, and four ounces of coarse sugar. Let the head be often turned, and after ten days smoke it for a week like bacon. HOG'S EARS FORCED. Parboil two pair of ears, or take some that have been soused. Make a forcemeat of an anchovy, some sage and parsley, a quarter of a pound of chopped suet, bread crumbs, and only a little salt. Mix all these with the yolks of two eggs, raise the skin of the upper side of the ears, and stuff them with the mixture. Fry the ears in fresh butter, of a fine colour; then pour away the fat, and drain them. Prepare half a pint of rich gravy, with a glass of fine sherry, three tea-spoonfuls of made mustard, a little butter and flour, a small onion whole, and a little pepper or cayenne. Put this with the ears into a stewpan, and cover it close; stew it gently for half an hour, shaking the pan often. When done enough, take out the onion, place the ears carefully in a dish, and pour the sauce over them. If a larger dish is wanted, the meat from two feet may be added to the above. HOG'S HEAD. To make some excellent meat of a hog's head, split it, take out the brains, cut off the ears, and sprinkle it with salt for a day. Then drain it, salt it again with common salt and saltpetre for three days, and afterwards