roth; season with salt and pepper, and simmer very gently a
quarter of an hour; then mix into it the yolks of two eggs, a glass
of port wine, and a spoonful of vinegar; stir it quickly, rub the dish
with shalot, and turn the fricassee into it.

BRAWN--Clean a pig's head, and rub it over with salt and a little
saltpetre, and let it lie two or three days; then boil it until the
bones will leave the meat; season with salt and pepper, and lay the
meat hot in a mold, and press and weigh it down for a few hours. Boil
another hour, covering. Be sure and cut the tongue, and lay the slices
in the middle, as it much improves the flavor.

CALF'S LIVER AND BACON--Cut the liver into slices, and fry it first,
then the bacon; lay the liver in the dish, and the bacon upon it;
serve it up with gravy, made in the pan with boiling water, thickened
with flour and butter, and lemon juice; and, if agreeable, a little
parsley and onion may be chopped into it, or a little boiled parsley
strewed over the liver. Garnish with slices of lemon.

NICE FORM OF COLD MEATS--Remains of boiled ham, mutton, roast beef,
etc., are good chopped fine with hard boiled eggs, two heads of
lettuce, a bit of onion, and seasoned with mustard, oil, vinegar, and,
if needed, more salt. Fix it smoothly in a salad dish, and adorn the
edges with sprigs of parsley or leaves of curled lettuce. Keep by the
ice or in a cool place until wanted.

FRIED HAM AND EGGS--Cut thin slices, place in the pan, and fry
carefully. Do not burn. When done break the eggs into the fat; pepper
slightly; keep them whole; do not turn them.

Ham rushers may be served with spinach and poached eggs.

TO COOK HAM--Scrape it clean. Do not put into cold nor boiling water.
let the water become warm; then put the ham in. Simmer or boil
lightly for five or six hours; take out, and shave the rind off. Rub
granulated sugar into the whole surface of the ham, so long as it can
be made to receive it. Place the ham in a baking-dish with a bottle of
champagne or prime cider. Baste occasionally with the juice, and let
it bake an hour in a gentle heat.

A slice from a nicely cured ham thus cooked is enough to animate the
ribs of death.

Or, having taken off the rind, strew bread crumbs or raspings over
it, so as to cover it; set it before the fire, or in the oven till
the bread is crisp and brown. Garnish with carrots, parsley, etc. The
water should simmer all the time, and never boil fast.

HAM AND CH