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

lay the whole in a small quantity of water for two days. Wash it, and boil it till all the bones will come out. Skin the tongue, and take the skin carefully off the head, to put under and over. Chop the head as quick as possible, season it with pepper and salt, and a little mace or allspice berries. Put the skin into a small pan, with the chopped head between, and press it down. When cold it will turn out, and make a kind of brawn. If too fat, a few bits of lean pork may be prepared in the same way, and added to it. Add salt and vinegar, and boil these with some of the liquor for a pickle to keep it. HOG'S LARD. This should be carefully melted in a jar placed in a kettle of water, and boiled with a sprig of rosemary. After it has been prepared, run it into bladders that have been extremely well cleaned. The smaller they are, the better the lard will keep: if the air reaches it, it becomes rank. Lard being a most useful article for frying fish, it should be prepared with care. Mixed with butter, it makes fine crust. HOLLOW BISCUITS. Mix a pound and a quarter of butter with three pounds and a half of flour, adding a pint of warm water. Cut out the paste with a wine glass, or a small tin, and set them in a brisk oven, after the white bread is drawn. HONES. For joining them together, or cementing them to their frames, melt a little common glue without water, with half its weight of rosin, and a small quantity of red ochre. HONEY. The honey produced by young bees, and which flows spontaneously, is purer than that expressed from the comb; and hence it is called virgin honey. The best sort is of a thick consistence, and of a whitish colour, inclining to yellow: it possesses an agreeable smell, and a pleasant taste. When the combs are removed from the hive, they are taken by the hand into