Recipes for the million

PIG’S CHEEK (BOILED). — Sprinkle each side of the cheek with bread crumbs, sweet herbs, pepper, and salt ; tie it in a cloth, put into a saucepan of cold water, and simmer gently till done. If the cheek has been dried it will need soaking for several hours before it is cooked. PIG’S FEET AND EARS (FRIED). — Soak them for three or four hours, and boil them tender. Then take them up, and boil with a portion of the liquor some vinegar and a little salt ; let stand till cold, then pour it over them, and let stand for several hours. Cut the feet in two, slice the ears, dip the pieces in batter, and fry. Serve with plain butter, mustard, and vinegar. PIG’S HEAD (BOILED). — Take a head which has been salted, and boil it gently an hour and a quarter. PIG’S HEAD (ROAST). — Boil until the flesh is sufficiently tender to allow of the bones being taken out. After removing these, shape the head neatly and skewer it together firmly ; next mix some powdered sage leaves with pepper and salt, and sprinkle the mixture over it. Hang it on a spit and roast it before a clear fire for half an hour, basting it well with seasoning. Serve on a hot dish, with a good gravy poured over it, and accompanied with apple sauce. PIG (SUCKING), To Carve a. — Remove the shoulders and legs by laying the knife under them, cutting through the flesh, and lifting them out ; these maybe served whole or divided, according to the number sitting down to dine ; then divide the ribs. These latter being considered the choicest parts should be served to the ladies. PIG (SUCKING), To Roast a, — Scald the pig, and stuff it with bread crumbs, sago, pepper, and salt. Secure the legs back with a skewer ; lay it in front of a brisk fire till dry, then rub it all over with butter, dredge it with flour, and roast. When done, scrape off the flour, rub it over with a greasy cloth, garnish with lemons, and serve with butter sauce. PIGEON PIE. — Cut the pigeons open and rub them inside and out with pepper and salt. Make a stuffing of the livers, parsley, and seasoning, and lay a portion inside each bird ; then put a beef-steak at the bottom of a pie-dish, lay the birds on top, and place a hard-boiled egg between every couple, and a slice of ham on each pigeon ; pour a cup of water into the dish ; cover with a nice crust, and leave a couple of the feet sticking out, to indicate what the pie consists of. PIGEONS (BOILED). — Stuff them with bread crumbs, a bit of butter, pepper, salt, and parsley, and boil for a quarter of an hour in mutton broth. Serve with rice boiled in milk and mixed with the yolks of a couple of eggs, well beaten. PIGEONS (BROILED). — Split them down the back, sprinkle them with pepper and salt, and broil them a nice colour. Serve with stewed mushrooms in melted butter. PIGEONS (ROAST). — Stuff with parsley, bread crumbs, pepper and salt, and a little butter ; tie them tightly at the neck so that the stuffing cannot escape, hang before the fire, and baste very frequently with hot butter. Serve with the gravy from the dish. PIGEONS (STEWED). — Crop, draw, and wash the birds, and stew them in a rich brown gravy, highly seasoned with spice, with fresh mushrooms and a little ketchup. Serve with the gravy, thickened with a piece of butter rolled in flour, and two or three spoonfuls of cream.