Cassell's dictionary of cookery

Brawn, Sussex.— Prepare a pig's head as directed in: the recipe for Brawn. .Strew tlie halves with' salt, and drain them. Cleanse the ears and feet. Kub in one ounce and a half of saltpetre with six ounces of sugar, and shortly after six ounces of salt. Next day, pour a quarter of a pint of vinegar over all, and turn the meat in the pickle every twenty-four hours for a week ; wash off the pickle and boil till all the bones may be easily removed, but the form of the head must be retained. Flatten the head on a board, cut some of the meat from the thickest part, and place it on the thinnest, to give an even appearance. Season all thoroughly with nutmeg, mace, cayenne, cloves, &c. Intermix the head with pieces of the ears, feet, and tongue ; roU it up tightly and bind firmly, tpng a thin cloth closely round, and securely fastening at both ends. Now place the head in a braising or other suitable pan, with the bones and trimmings of the feet and ears, a large bunch of savoury herbs, two onions, a small head of celery, some carrots, a tea-spoonful of black peppercorns, and sufficient cold water to cover all well. Boil for four hours, and allow it to remain in the liquor till nearly cold. Take off the cloth and put the brawn between two dishes, and press with a heavy weight till next day. Before serving take off the bands. Average cost of pig's head, 5d. per pound. Bread {sec Derbyshire Bread). Bread Brandy Cakes.— Separate the yolks from the whites of eight eggs, beat up the yolks and five whites together. Dissolve six ounces of butter in a pint of milk, and pour it, while hot, over a pound of bread-crumbs. When cold, pour in the eggs and add equal quantities of sugar and well-washed currants, with about a quarter of an ounce of nutmeg grated, and a glass of brandy. Line pattypans with short paste, and bake for about twenty minutes. Probable cost, 2s. 6d. Bread, Broken, Pudding. — This pudding will use up the crusts and remnants of bread to be found in eveiy household ; all will suit, no matter how dry they are, so that they are not mouldy. Gather all into a large bowl, and throw over it as much sweetened milk as the bread is likely to absorb, with two or three table- spoonfuls of finely-shred suet, and a little salt. Cover until well soaked, then beat the whole smooth, and add tws or three well-beaten eggs, a few currants and raisins, and some grated nutmeg. The addition of a ■table-spoonful of rum will be found an improve- ^nent. Bake in an ordinary pudding-dish for about an hour and a half. Bread, Brown, Biscuits.— Take two ounces of butter dissolved in half a pint of boiling water, and stir it into a pound of wheat meal ; knead it to a firm dough. Llix all well, roll out to a thickness of about half an inch, and cut with a biscuit-cutter or a sharp-edged teacup. Prick the biscuits with a fork, and bake in a quick oven. Average cost, 4d. Sufficient iot one pound of biscuits.