bread-crumbs and chopped parsley; fry them in lard. Drain them; cut the
ears in long narrow slips; flour them; put them into some good gravy;
add ketchup, morels, and pickled mushrooms; stew them into the dish, and
lay on the feet.

_Pig's Head, to roll._

Take the belly-piece and head of pork, rub it well with saltpetre and a
very little salt; let it lie three or four days; wash it clean; then
boil the head tender, and take off all the meat with the ears, which cut
in pieces. Have ready four neats' feet, also well boiled; take out the
bones, cut the meat in thin slices, mix it with the head, and lay it
with the belly-piece: roll it up tight, and bind it up, and set it on
one end, with a trencher upon it; set it within the tin, and place a
heavy weight upon that, and let it stand all night. In the morning take
it out, and bind it with a fillet; put it in some salt and water, which
must be changed every four or five days. When sliced, it looks like
brawn. It is also good dipped in butter and fried, and eaten with melted
butter, mustard, and vinegar: for that purpose the slices should be only
about three inches square.

_Pilaw, an Indian dish._

Take six or eight ribs of a neck of mutton; separate and take off all
the skin and fat, and put them into a stewpan with twelve cloves, a
small piece of ginger, twelve grains of black pepper, and a little
cinnamon and mace, with one clove of garlic. Add as much water as will
serve to stew these ingredients thoroughly and make the meat tender.
Then take out the mutton, and fry it in nice butter of a light brown,
with some small onions chopped fine and fried very dry; put them to the
mutton-gravy and spice in which it was stewed, adding a table-spoonful
of curry-powder and half an ounce of butter. After mixing all the above
ingredients well together, put them to the rice, which should be
previously half boiled, and let the whole stew together, until the rice
is done enough and the gravy completely absorbed. When the pilaw is
dished for table, it should be thinly covered with plain boiled rice to
make it look white, and served up very hot.

_Pork, to collar._

Bone and season a breast of pork with savoury spice, parsley, sage, and
thyme; roll it in a hard collar of cloth; tie it close, and boil it,
and, when cold, keep it in souse.

_Pork, to pickle._

Having boned your pork, cut it into such pieces as will lie most
conveniently to be powdered. The tub used for thi