sually attended by a
pig's cheek, a knuckle of ham or bacon (No. 13, or No. 526), or pickled
pork (No. 11), and greens, broccoli, cauliflowers, or pease; and always
by parsley and butter (see No. 261, No. 311, or No. 343).

If you like it full dressed, score it superficially, beat up the yelk of
an egg, and rub it over the head with a feather; powder it with a
seasoning of finely minced (or dried and powdered) winter savoury or
lemon-thyme (or sage), parsley, pepper, and salt, and bread crumbs, and
give it a brown with a salamander, or in a tin Dutch oven: when it
begins to dry, sprinkle a little melted butter over it with a
paste-brush.

You may garnish the dish with broiled rashers of bacon (No. 526 or 527).

_Obs._--Calf's head is one of the most delicate and favourite dishes in
the list of boiled meats; but nothing is more insipid when cold, and
nothing makes so nice a hash; therefore don't forget to save a quart of
the liquor it was boiled in to make sauce, &c. for the hash (see also
No. 520). Cut the head and tongue into slices, trim them neatly, and
leave out the gristles and fat; and slice some of the bacon that was
dressed to eat with the head, and warm them in the hash.

Take the bones and the trimmings of the head, a bundle of sweet herbs,
an onion, a roll of lemon-peel, and a blade of bruised mace: put these
into a sauce-pan with the quart of liquor you have saved, and let it
boil gently for an hour; pour it through a sieve into a basin, wash out
your stew-pan, add a table-spoonful of flour to the brains and parsley
and butter you have left, and pour it into the gravy you have made with
the bones and trimmings; let it boil up for ten minutes, and then strain
it through a hair-sieve; season it with a table-spoonful of white wine,
or of catchup (No. 439), or sauce superlative (No. 429): give it a boil
up, skim it, and then put in the brains and the slices of head and
bacon; as soon as they are thoroughly warm (it must not boil) the hash
is ready. Some cooks egg, bread-crumb, and fry the finest pieces of the
head, and lay them round the hash.

N.B. You may garnish the edges of the dish with slices of bacon toasted
in a Dutch oven (see Nos. 526 and 527), slices of lemon and fried bread.

To make gravy for hashes, &c. see No. 360.

_Pickled Pork_,--(No. 11.)

Takes more time than any other meat. If you buy your pork ready salted,
ask how many days it has been in salt; if many, it will require to be
soa