PUT the head into a gallon of water, and let it soak for two hours or more ; wash it thoroughly, saw it in two from the top. Take out the brain, cut away part of the uncovered part of the skull and the ends of — 39 — SHEEP’S HEAD — continued. the jaws ; wash ifc well. Put into a stewpan two onions, two caiTots, a stick of celery, five cloves, one ounce of salt, a quarter of an ounce of pepper✪ Sheep's Head, and three quarts of water. Let it simmer very gently for two hours. Take out the vegetables. Skim off the fat. Lay the head on a dish. Have the brains ready boiled (it will take ten minutes to do), chop it up fine. Warm it in 'parsley and butter, put it under the head and serve. fflB T n ¥ ft ffi ‘X m m,n z 7] " IS Z ¥ ft- id) sUF 0G — - J ini Z A Bit i.ii i i s i m m a1 if • 5 $>uz m m m itt m a h$, ® n fi> i^i n# # qc m0z m #0+ M A'. S if M tt M. H 14 tt M Z: -&C ^ m ik m m t& % w A Tv ft ill ft ti ft Pfi if ft\ ft, IS -ft M Z ISJ Z '£>% X £ #»13F. n s a, % * ~ ¥■ 0 , & # m m t. # ft, ft ft, m ft. * ft n, n# m TO ROAST PARTRIDGES. P REPAHE them like chickens, and roast three quarters of an hour. PI o US' Z0 rn fa # ft -if « A.H — frn ffl #, ft £$ 21 « o TO BOIL A HAM. A ham should be soaked in cold water for twelve hours, then trim and _XA_ scrape it very clean. Put it into a large stewpan with more than sufficient water to cover it✪ To Boil a Ham. Boil it for four or five hours according to its weight, and when done let it become cold in the liquor in which it was boiled ; then remove the rind carefully and shake bread-crumbs over the fat. ts m m m ft « & * m % u m » be Mo* Hf , m m i8 ft m m * ft m m m m m $ z * n s &,z * si E.iffl # HAS W SB # ffi II ff # Bir ^ Ml mm H + &0n to * *& t- n.s fit *r - TO FRY FIAM. CUT thin slices, and take <jfF the rind ; if very salt, pour hot water upon them, but do not suffer them to lie long in it, as the juices of the meat will be lost. Wipe them in a cloth ; have the frying-pan ready hot, lay in the pieces and turn them in a minute or two. They will cook in a very short time, say eight minutes. The secret of having good fried ham is in cooking it quick, and not too much. pf m k M it IftH2 a# m m m m r * a$ M ff W — #0 M> ffi — 75 m 0 o IB Zofr &o!d £ & A, ft m ft z pi' & R-o w m m m =& tk. 45c 5ft iii.ii ik 81 - Jt.-fto® * 81 is. is «p * a » » IS ‘X * ffi ffi. tk Wl )M MM m vktitm&x #.f» •11 HAM AND EGGS. II RY the ham✪ To Fry Ham as before directed, and when the ham is all fried, turn the fat into a basin, and scrape the salt from the frying-pan ; turn back the fat, and add to it half a cup of lard. When this comes to a boil, break in your eggs. Dip up the boiling fat while they are cooking and pour over them, they will be ready in three minutes if required underdone, but if wanted well done, in four. Lay them on the slices of ham, and serve. a x -no I Hi ti m R'i m m n it $ in m m m u m ^ o ± x m & * m a m n m m ft si %■ 0 Z -g >£5 B5 B$, lej fe,® M. X X &a m » x/4- be m x % m0M m m m M £ £ J3£,£cSi — ^.si *$ *r * m m m « # FRIED SAUSAGES. ✪ Fried Sausages

AI-modernized reading of the original text

PUT the head into a gallon of water, and let it soak for two hours or more ; wash it thoroughly, saw it in two from the top. Take out the brain, cut away part of the uncovered part of the skull and the ends of — 39 — SHEEP’S HEAD — continued. the jaws ; wash it well. Put into a stewpan two onions, two caiTots, a stick of celery, five cloves, one ounce of salt, a quarter of an ounce of pepper, and three quarts of water. Let it simmer very gently for two hours. Take out the vegetables. Skim off the fat. Lay the head on a dish. Have the brains ready boiled (it will take ten minutes to do), chop it up fine. Warm it in 'parsley and butter, put it under the head and serve. fflB T n ¥ ft ffi ‘X m m,n z 7] " IS Z ¥ ftid) sUF 0G — - J ini Z A Bit i.ii i i s i m m a1 if • 5 $>uz m m m itt m a h$, ® n fi> i^i n# # qc m0z m #0+ M A'. S if M tt M. H 14 tt M Z: -&C ^ m ik m m t& % w A Tv ft ill ft ti ft Pfi if ft\ ft, IS -ft M Z ISJ Z '£>% X £ #»13F. n s a, % * ~ ¥■ 0 , & # m m t. # ft, ft ft, m ft. * ft n, n# m TO ROAST PARTRIDGES. P REPAHE them like chickens, and roast three quarters of an hour. PI o US' Z0 rn fa # ft -if « A.H — frn ffl #, ft £$ 21 « o TO BOIL A HAM. A ham should be soaked in cold water for twelve hours, then trim and _XA_ scrape it very clean. Put it into a large stewpan with more than sufficient water to cover it. Boil it for four or five hours according to its weight, and when done let it become cold in the liquor in which it was boiled ; then remove the rind carefully and shake bread-crumbs over the fat. ts m m m ft « & * m % u m » be Mo* Hf , m m i8 ft m m * ft m m m m m $ z * n s &,z * si E.iffl # HAS W SB # ffi II ff # Bir ^ Ml mm H + &0n to * *& t- n.s fit *r - TO FRY HAM. CUT thin slices, and take <jfF the rind ; if very salt, pour hot water upon them, but do not suffer them to lie long in it, as the juices of the meat will be lost. Wipe them in a cloth ; have the frying-pan ready hot, lay in the pieces and turn them in a minute or two. They will cook in a very short time, say eight minutes. The secret of having good fried ham is in cooking it quick, and not too much. pf m k M it IftH2 a# m m m m r * a$ M ff W — #0 M> ffi — 75 m 0 o IB Zofr &o!d £ & A, ft m ft z pi' & R-o w m m m =& tk. 45c 5ft iii.ii ik 81 - Jt.-fto® * 81 is. is «p * a » » IS ‘X * ffi ffi. tk Wl )M MM m vktitm&x #.f» •11 HAM AND EGGS. II RY the ham as before directed, and when the ham is all fried, turn the fat into a basin, and scrape the salt from the frying-pan ; turn back the fat, and add to it half a cup of lard. When this comes to a boil, break in your eggs. Dip up the boiling fat while they are cooking and pour over them, they will be ready in three minutes if required underdone, but if wanted well done, in four. Lay them on the slices of ham, and serve. a x -no I Hi ti m R'i m m n it $ in m m m u m ^ o ± x m & * m a m n m m ft si %■ 0 Z -g >£5 B5 B$, lej fe,® M. X X &a m » x/4- be m x % m0M m m m M £ £ J3£,£cSi — ^.si *$ *r * m m m « # FRIED SAUSAGES.

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Sheep's HeadTo Boil a HamTo Fry HamHam and EggsFried Sausages

The English-Chinese cookery book