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Classic
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page 53
SHOTE'S HEAD.
TAKE out the brains, and boil the head till quite tender, cut the heart and
liver from the harslet, and boil the feet with the head; cut all the meat from
the head in small pieces, mince the tongue and chop the brains small, take some
of the water the head was boiled in, season it with onion, parsley and thyme,
all chopped fine, add any kind of catsup--thicken it with butter and brown
flour, stew the whole in it fifteen minutes, and put it in the dish: have the
heart roasted to put in the middle, lay the broiled liver around, and garnish it
with green pickle.
LEG OF PORK WITH PEASE PUDDING.
BOIL a small leg of pork that has been sufficiently salted, score the top and
serve it up; the pudding must be in a separate dish; get small delicate pease,
wash them well, and tie them in a cloth, allowing a little room for swelling,
boil them with the pork, then mash and season them, tie them up again and finish
boiling it; take care not to break the pudding in turning it out.
STEWED CHINE.
TAKE the neck chine, rub it well with salt, lay it in a pan, put it in a pint of
water, and fill it up with sweet potatos nicely washed, but not peeled, cover it
close and bake it till done; serve it up with the potatos, put a little of the
gravy in the dish.
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Classic
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