r 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 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 the