th
tape. Put it in a pan, with a few bay-leaves, and four pounds of butter.
Cover the pot with rye paste, and bake it with household bread.

_Bisquet, to make._

Cut some slips of white paper; butter and place them at the bottom and
sides of the pan you make your bisquet in; then cut thin collops of
veal, or whatever meat you make it of; lay them on the paper, and cover
them with forcemeat. Put in anything else you like, carrots, &c.; close
the top with forcemeat and veal, and paper again; put it in the oven or
stove, and, when done, and you want to dish it, turn the pan upside down
from the dish; take the paper off, and pour good gravy on it.

_Boar's Head, to dress whole._

When the head is cut off, the neck part must be boned, and the tongue
taken out. The brains also must be taken out on the inside, so as not to
break the bone and skin on the outside. When boned, singe the hair off,
and clean it; then put it for four or five days into a red pickle made
of saltpetre, bay salt, common salt, and coarse brown sugar, rubbing the
pickle in every day. When taken out of the pickle, lay the tongue in the
centre of the neck or collar; close the meat together as close as you
can, and bind it with strong tape up to the ears, the same as you would
do brawn; then put it into a pot or kettle, the neck downward, and fill
the pot with good broth and Rhenish wine, in the proportion of one
bottle of wine to three pints of broth, till it is covered a little
above the ears. Season the wine and broth with small bunches of
sweet-herbs, such as basil, winter savory, and marjoram, bay-leaves,
shalots, celery, carrots, turnips, parsley-roots, with different kinds
of spices. Set it over the fire to boil; when it boils, put it on one
side to boil gently, till the head is tender. Take it out of the liquor,
and put it into an earthen pan; skim all the fat off the liquor; strain
it through a sieve into the head; put it by until it is quite cold, and
then it will be fit for use.

_Brawn, to keep._

Put some bran and three handfuls of salt into a kettle of water; boil
and strain it through a sieve, and, when cold, put your brawn into it.

_Hog's head like Brawn._

Wash it well; boil it till the bones will come out; when cold, put the
inside of the cheek together with salt between; put the ears round the
sides. Put the cheeks into a cloth, press them into a sieve, or anything
round; lay on a weight for two days. Have ready a pickle