Cookery and housekeeping

as you go on, with melted butter. Work into this paste, which should be quite soft, a quarter-teaspoonful of cayenne pepper, or twice the quantity of white or black pepper, half a grated nutmeg, a few cloves, a teaspoonful of Worcester sauce, salt to taste, a full teaspoonful of mustard, and a tablespoonful of boiling water, in which a minced onion has been steeped until the flavour is extracted. Work all together thoroughly, and pack in jelly jars with air-tight covers, or if you have them, in pate jars. Butter the inside of the jars well, and pack the pate very hard, inserting here and there square and triangular bits of the tongue, which should be pared and cut up for this purpose. These simulate the truffles imbedded in the genuine pates from Strasburg. When the jar is packed, and smooth as marble on the surface, cover with melted butter. Let this harden, put on the lid, and set in a cool place. In winter it will keep for weeks, and comes in well for luncheon or tea. The resemblance in taste to the real pate de foie gras is remarkable, and the domestic article is popular with the lovers of that delicacy. Pigs' livers make a very fair pate. If you can procure the livers of several fowls, and treat as above, substituting bits of the inside of the gizzard for truffles, you will find the result even more satisfactory. Calfs Head in a Mould. (American Recipe.) Boil a calf's head until tender, the day before you wish to use it. When perfectly cold, chop — not too small — and season to taste with pepper, salt, mace, and the juice of a lemon. Prepare half as much cold ham, fat and lean, also minced, as you have oi the chopped calfs head. Butter a mould well, and lay in the bottom a layer of the calfs head, then one of ham, and so on until the shape is full, pressing each layer hard, when you have moistened it with veal gravy or the liquor in which the head was boiled. Pour more gravy over the top, and when it has soaked in well, cover with a paste made of flour and water. Bake one hour. Remove the paste when it is quite cold, and turn out carefully. Cut perpendicularly. This is quite as good a relish when made of cold roast or stewed veal and ham. It will keep several days in cool weather. 190 PORK, CHAPTER XVIII. PORK. Roast Spare Rib. When first put down to the fire, cover with a greased paper until it is half done. Remove it then, and' dredge with flour. A few minutes later, baste once with butter, and afterwards at short intervals, with its own gravy. This is necessary, the spare rib being a very dry piece. Just before you take it up strew over the surface thickly with fine breadcrumbs seasoned with powdered sage, pepper, and salt, and a small onion minced into almost invisible bits. Let it cook five minutes, and baste once more with butter. Skim the gravy, add half a cupful of hot water, thicken with bro>vn flour, squeeze in the juice of a lemon, strain, and pour over the meat in the dish. Hand round apple or tomato sauce with it, or if you prefer, put a spoonful in the gravy, after it is strained. Time, two hours to two and a half hours. Pork Cutlets. It is essential that the cutlets should be taken from a tender neck of pork, with very small bones. The cutlets must be cut and trimmed in the same PORK. 191