An old-world recipe book

To Collar a Pig's Head, Etc. Cut off the Head as large as you can ; split it down the middle, put upon it I oz. of Salt Petre, & a of a pd. of common Salt, let it remain 7 days, then have ready 2 Cow heels, the feet & Ears of the Pig, 7 sheeps tongues split in four (or the best part of a Beast’s tongue, the latter preferred) either of which should be ordered as for common use. Boil all together sufficiently tender for a straw to pass through them, be careful to take out all the bones from the head & feet, put a cloth into the mould, then place the above in it mixing all by degrees, of fat, lean 6c stiff parts, & as much as possible put the rind of the outside. Cover it up & put a large weight on the top not less than 2 stone ; it should Stand two or three days before it is taken out of the mould. If you wish to preserve the cheeks, a piece of the fat part of the pork will answer the purpose equally. The size of the Mould — 7 inches deep, & 8 across to the outside of the wood. Veal Cake Boil four Eggs hard, cut the yolks into three or four pieces lay some of them at the bottom of a shape, take slices of Veal and Ham, season them with a little pepper, then add Eggs again, shaking in some chopped parsley with a little seasoning, add gravy enough to cover it, tie a double paper over the shape, and set it in the oven in a dish of water to prevent its burning. It will require an hour and half to bake it. When taken out of the oven set a weight upon it to press it. Ham that has been cooked will do equally well. To Pickle Red Cabbage Cut the cabbage in small slices, set in a cullender, shake over it a lb. of salt, let it stand about 5 minutes, then pour over it a kettle of boiling water, while it is draining get ready on the fire your vinegar with some sliced Ginger, when it boils put in the Cabbage and let it just boil about a minute, put it in the Jar, stop it down close, when cold it is fit for use. To Pickle Cucumbers in Slices Take 15 large Cucumbers pared and cut into slices, put them into an earthen J ar with a quart of hot vinegar, add 2 onions shced, 2 Sharlots, a good head of garlick, a handful and half of salt, one handful of ground pepper, and as much of Cayenne pepper as will lay upon a sixpence, it is not good till it has been made half a year. Indian Pickle I lb. of ginger laid in salt and water one night, cut it in thin slices, put it in a Bowl with dry salt, and let it stand till the following things are ready ; take i lb. of garhck, peel it, and cut it in pieces, salt it and let it stand three days, wash and dry it in the sun on a sieve. Take any sort of garden stuff and salt them three days, then squeeze all the water out and set them 2 days in the sun to dry, then boil them in salt and water, take some long pepper and salt, a quarter of a lb. of mustard, and I ounce of turmeric bruised very fine. Put all the ingredients in a stone Jarr with a quart of the strongest vinegar, fill up the Jarr f full, and look at it m a fortnight. If occasion fill the Jarr, you may do cucumbers, melons, plumbs, apples