Joe Tilden's recipes for epicures

on each side; to the gravy in the pan add one anchovy, one-half lemon and a few sweet herbs, all chopped fine. Boil it a few minutes and pour over the pig. Lay slices of lemon and barberries round the dish. To Boil a Ham Soak a ham for one hour and clean with a brush. Put it in a kettle with plenty of cold water and after it boils cook seven hours, skim well and always replenish with boiling water. After it has boiled three hours add half a handful of whole cloves and at the end of five hours add one and a half pints of vinegar. After boiling, skin the ham, sprinkle it with crumbs, stick with cloves and roast in a moderate oven, thirty minutes, basting with a liquor of half vinegar and half water. Mexican Tripe Dip a thick honey comb piece of tripe in butter, then in crumbs, and broil over a clear fire until well done, sprinkling over it whilst cooking three or four finely chopped green Chilis. Melt in a hot soup plate one ounce of butter, adding salt, pepper and cayenne, and one teaspoonful of made mustard, rub smooth and add one-half teaspoonful of vinegar, one tablespoonful of Worcestershire sauce and the juice of one small lime. Lay the tripe in this sauce as soon as it is removed from the fire. Serve with buttered toast. An excellent prelude to this dish is a plate of onion soup. Spanish Bacon on Toast Fry a crisp brown, twelve slices of bacon. Remove the bacon from the frying pan, leaving some of the fat. Into this stir two tablespoonfuls of flour and a cup of milk; a small onion minced and a dash of pepper. Cook until it is smooth. Have six slices of toast ready. On each, place two slices of the fried bacon and on each a slice of raw tomato. Pour the sauce over the toast and bacon and tomato, and serve very hot. _ SAUCES _ Sauce for Canvas-back Duck Melt together in a hot soup plate one ounce of butter, and an equal amount of currant jelly. Add the juice of a lime, a glass of sherry and a small cupful of finely chopped celery. Season with salt, pepper and cayenne. Sauce for Wild Fowl Take one shallot chopped, salt, cayenne, mace, a glass of port or claret, one tablespoonful of Worcestershire sauce, one tablespoonful of mushroom catsup, the rind of one-half lime and one tablespoonful of lime juice. Boil these ingredients for five minutes. Strain the liquor and add to any gravy. Hollandaise Sauce Heat a bowl with boiling water, and wipe dry. In it beat quarter of a cup of butter to a cream. Add the yolks of two raw eggs, one at a time, beating until smooth. Then add a tablespoonful of lemon juice, salt and cayenne, and beat the mixture with a fork or an egg beater, for five minutes. Place the bowl in boiling water. Stir into the sauce two tablespoonfuls of boiling water, and beat until the sauce is smooth and thick as mayonnaise. Parsley Butter Beat three tablespoonfuls of butter to a cream. Add half a tablespoonful of lemon juice and one of chopped parsley, half a teaspoonful of salt. Beat all together several minutes, when it is ready for use. An excellent dressing for fried or broiled fish.