into the
dish. Or serve it in slices with parsley for a fry.

PIG'S HEAD COLLARED. Scour the head and ears nicely, take off the hair
and snout, and remove the eyes and the brain. Lay the head into water
one night, then drain it, salt it extremely well with common salt and
saltpetre, and let it lie five days. Boil it enough to take out 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. The pig's feet may also be placed round the outside when boned, or
the thin parts of two cow heels, if approved. Put it in a cloth, bind it
with a broad tape, and boil it till quite tender. Place a good weight
upon it, and do not remove the covering till the meat is cold. If the
collar is to be more like brawn, salt it longer, add a larger proportion
of saltpetre, and put in also some pieces of lean pork. Then cover it
with cow heel to make it look like the horn. This may be kept in a
pickle of boiled salt and water, or out of pickle with vinegar: it will
be found a very convenient article to have in the house. If likely to
spoil, slice and fry it, either with or without batter.

PIG SAUCE. Take a tea-spoonful of white gravy, a small piece of anchovy,
with the gravy from the roasting of the pig, and mix the brains with it
when chopped. Add a quarter of a pound of butter, a little flour to
thicken it, a slice of lemon, and a little salt. Shake it over the fire,
and put it hot into the dish. Good sauce may also be made by putting
some of the bread and sage, which has been roasted in the pig, into good
beef gravy, and adding the brains to it.

PILAU. Stew a pound of rice in white gravy till it is tender. Half boil
a well grown fowl, then lay it into a baking dish with some pepper and
salt strewed over it. Lay truffles, morels, mushrooms, hard eggs, or
forcemeat balls, any or all of them round it at pleasure; put a little
gravy into the dish, and spread the rice over the whole like a paste.
Bake it gently, till the fowl is done enough. If it seem dry, cut a hole
carefully at the top, and pour in some white gravy, made pretty warm,
before it is sent to table. Partridges or pheasants are very nice,
dressed the same way.

PILCHARD PIE. Soak two or three salted pilchards for some hours, the day
before they are to be dressed. Clean and skin the white part of some
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