Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

good, done in the same way. To Bake a Pig's Head. Have the head nicely cleaned, with the eyes taken out, and the ears cut off; season it with salt and pepper; rub crumbs of bread over, with a spoonful of lard; put it in the dutch-oven, or dripping pan, with a pint of water; bake it an hour; thicken and season the gravy. To Cook Pigeons. Pigeons should be roasted about fifteen minutes before a quick fire; as the meat is dry, they should have a rich stuffing, and be basted with butter. You may bake them in a dutch-oven or stew them in a pot, with water enough to cover them, and some crumbs of bread or flour dusted over them; let them cook slowly half an hour; mix together flour and water, with salt, pepper, and parsley to season, and a lump of butter; stir this in and let it boil up; put them in a deep dish and pour the gravy over. Pigeons make a very nice pie in the same way as chickens. To Bake a Ham. Make a dressing of bread, seasoned with pepper and herbs, moisten it with about five eggs, instead of water. Take a ham that has been cut at the table, either fresh or salt, fill up the place where it has been cut, and cover the top with the dressing, bake it half an hour, and garnish it with parsley before sending it to the table. To Bake Beef's Heart. After washing the heart, make a rich stuffing with bread and suet, highly seasoned; fill it with this, and put it in a dutch-oven, or the dripping pan of a stove, with half a pint of water; let it bake an hour and a half; the gravy will not need any thickening, as some of the stuffing will fall out. Put the gravy in the dish. Beef A la mode. Take part of a round of beef, bone it, and make holes for stuffing, which is made of bread, suet, thyme, parsley, chopped onions, mace, cloves, pepper, salt and