e of the same seasoning. Lay a beef steak at the bottom of
the dish, and the birds on it; between every two, a hard egg. Put a cup
of water in the dish; and if a thin slice or two of ham be added, it
will greatly improve the flavour. When ham is cut for gravy or pies, the
under part should be taken, rather than the prime. Season the gizzards,
and two joints of the wings, and place them in the centre of the pie.
Over them, in a hole made in the crust, put three of the feet nicely
cleaned, to show what pie it is.

PIG'S CHEEK. To prepare a pig's cheek for boiling, cut off the snout,
and clean the head. Divide it, take out the eyes and the brains,
sprinkle the head with salt, and let it drain twenty-four hours. Salt it
with common salt and saltpetre; and if to be dressed without being
stewed with peas, let it lie eight or ten days, but less if to be
dressed with peas. It must first be washed, and then simmered till all
is tender.

PIG'S FEET AND EARS. Clean them carefully, soak them some hours, and
boil them quite tender. Then take them out, and boil a little salt and
vinegar with some of the liquor, and pour it over them when cold. When
to be dressed, dry them, cut the feet in two, and slice the ears. Fry
them, and serve with butter, mustard, and vinegar. They may be either
done in batter, or only floured.

PIG'S FEET AND EARS FRICASSEED. If to be dressed with cream, put no
vinegar into the pickle. Cut the feet and ears into neat bits, and boil
them in a little milk. Pour the liquor from them, and simmer in a little
veal broth, with a bit of onion, mace, and lemon peel. Before the dish
is served up, add a little cream, flour, butter, and salt.

PIG'S FEET JELLY. Clean the feet and ears very carefully, and soak them
some hours. Then boil them in a very small quantity of water, till every
bone can be taken out. Throw in half a handful of chopped sage, the same
of parsley, and a seasoning of pepper, salt, and mace in fine powder.
Simmer till the herbs are scalded, and then pour the whole into a melon
form.

PIG'S HARSLET. Wash and dry some liver, sweetbreads, and fat and lean
bits of pork, beating the latter with a rolling-pin to make it tender.
Season with pepper, salt, sage, and a little onion shred fine. When
mixed, put all into a cawl, and fasten it up tight with a needle and
thread. Roast it on a hanging jack, or by a string. Serve with a sauce
of port wine and water, and mustard, just boiled up, and put