PIG'S TONGUE.
Prepare, cook, and serve like beef tongue.
Head-cheese.—Soak a pig's head in cold water for two or three hours, clean, and then cut the whole of it, ears and tongue included, in strips one or two inches long, and then put the whole with about two pounds of salt pork, cut in strips also, in a crockery bowl, season with salt, pepper, chopped onion, chopped parsley, thyme, bay-leaf, and sage, chopped also, the juice of a lemon, and leave thus for about two or three days, turning it over occasionally. Then put the mixture in a mould or wrap it in a towel and boil till done. It must be immersed in the water.
Some beet or sheep's tongue, together with the flesh of chicken, may be added to the head.
When cooked and cold, if there are any empty places, they may be filled with meat-jelly.
It is served at late suppers, or at lunch and breakfast. It is always served cold, with parsley around.