New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

it well, and put bread and sage as for pig: sew it up tight, and put it on a string or hanging jack. Roast it as a pig, and serve with the same sauce. _Pig’s Cheek for boiling._ Cut off the snout, and clean the head: divide it, take out the eyes and the brains, and sprinkling the head with salt, let it drain twenty four hours. Salt it with common salt and saltpetre. Let it lie eight or ten days, if to be dressed without stewing with peas; but less, if to be dressed with peas; and it must be washed first, and then simmered till all is tender. _Collared Head._ Scour the head and ears nicely: take off the hair and snout, and take out the eyes and the brain: lay it in water one night; then drain and salt it extremely well with common salt and saltpetre, and let it lie five days. Boil it enough to remove the bones, then lay it on a dresser, turning the thick end of one side of the head towards the thin end of the other, to make the roll of equal size, sprinkle it well with salt and white pepper, and roll it with the ears; and if you approve, put the pig’s feet round the outside when boned; or the thin parts of two cowheels. Bind it in a cloth and with a broad tape, and boil it till quite tender; then put a good weight upon it, and do not remove the covering till cold. If you choose it to be more like brawn, salt it longer, and let the proportion of saltpetre be greater, putting in some pieces of lean pork, and then cover it with cowheel, to look like the horn. This may be kept in or out of pickle of salt, and water boiled, with vinegar; and is a very convenient thing to have in the house. If likely to spoil, slice and fry it with or without butter. _To roast a Leg of Pork._ Choose a small leg of fine young pork, cut