Cassell's dictionary of cookery

as soon as the head has been well filled and the form is good. Put it, tied up in a cloth, into a stewpan with the herbs, &c., and add a pint of wine, four cloves, a carrot, and an ounce of salt, to simmer from six to seven hours, when it may be taken out and allowed to cool. When quite cold, remove the cloth, undo the fastenings, ornament and glaze the head. Replace the tusks, and insert eyes made of white of egg and beetroot. Serve with a folded napkin under. Boar's Head Sauce.— Cut the rind from two oranges, and slice them. Rub two or three Imnps of sugar on two more oranges, put the sugar into a basin with six or seven tablespoonfuls of red currant jelly, a little white pepper, one shallot, one spoonful of mixed mustard, and enough port wine to make the sauce as thick as good cream; add the orange-rind slices, which should be cut very thin, and bottle for use. This sauce is useful for nearly every kind of cold meat. Probable cost, 1s. 6d. Bohemian Ice Cream. — The smaller varieties of ripe red fruit are used to make this cream ; they are pulped thiough a fine sieve, and to a pint of the juice thus procured, add an ounce and a half of the best isinglass, dissolved in half a pint of water. Sweeten to taste, and squeeze in lemon- juice if liked. Mix to this quantity a pint of sweetened whipt cream, and mould for freezing. These creams, where raspberries only are used, may be put into glasses, and made without isinglass — in the proportions of a pound of fruit juice to a pint of whipt cream. Time to freeze, about thirty minutes. Boil, To. — Before boiling joints of meat, the cook should think for a moment, whether she desires the juices to go into the water, as in soups and gravies, or to be retained in the meat itself. If they are to be retained, put the meat into fast-boiling water, let it boil for about five minutes, to make the outside hard, and thus prevent the juice escaping; then add suflicient cold water to considerably reduce the temperature ; bring this gently to a boil ; when it is on the point of boiling, skim it carefully, or the appearance of the meat will be spoilt. Draw it a little to the side, and let it simmer very gently until ready. Care must be taken to remove the scum when the water is on the point of boiling, or it will quickly sink, and cannot afterwards be removed. If it is desired to extract the juice from the meat, cover it with cold water, and simmer slowly as before. The practice of boiling meat quickly cannot be sufficiently deprecated. It only renders it hard and tasteless. At the same time the simmering should be continuous. Before boiling, all joints should be washed clean, neatly trimmed, and firmly skewered. It is a good plan to put a few pierces of wood under the meat to prevent it adhering to the pan. Salted meat requires longer boiling than fresh meat. Dried and smoked meat should be soaked for some hours before it is put into the water. As a very large quantity of water takes the goodness out of the meat, it is well to use a saucepan sufficiently large to contain the joint easily, and no more. Afterwards, if the meat is entirely covered with water, this is all that is required.