| White pepper | 1 | oz. |
| Mace, in fine powder | ½ | oz. |
| Cloves, in fine powder | 1 | oz. |
| Nutmeg, in fine powder | 1 | oz. |
well mixed and sifted; replace the roes in the fish, which lay along in a deep dish, covered with what spice remains, and twenty bay leaves; tie paper over, and bake them in a slow oven. Boil vinegar and water equal parts, and when cold, pour it over the herrings so as to cover them well. In two days they will be very good, and are intended only for present use.
YORKSHIRE PRESSED PORK.
Take two pounds of lean pork and four pounds of the fat, freed from all skin and gristle; chop the meat coarsely, and mix with it intimately,
| Table salt | 2 | tablespoonfuls |
| White pepper | 2 | tablespoonfuls |
| Thyme, powdered | 1 | teaspoonful |
| Parsley, minced | 1 | teaspoonful |
| Sage, powdered | 1 | teaspoonful |
| Garlic, minced | 1 | teaspoonful |
press the meat well into a dish, tie brown paper over it, and bake in a slow oven two hours. It is generally eaten cold.
BIRMINGHAM TRIPE.
It is not less strange than true, that this excellent preparation cannot be procured in perfection except in London, Oxford, Birmingham, and Coventry, the first of which is supplied principally from Birmingham. The more independent and established of the preparers of this delicacy refuse to communicate the secret of the process to strangers, and my own curiosity cost me a guinea some few years ago, besides my expenses from Lancashire and back again. As will be seen, however, plenty of cold and of boiling water, with an adequate amount of diligence, are the main requisites, which I liked the better, since in the whole of my practice I have eschewed the use of drugs and chemicals, as tending to rob what is estimable by nature of its purity and flavour. The butchers in this case leave nearly all the fat attached, and which is absolutely necessary to the richness of the tripe when cooked. It is forbidden to interfere with the bellies, as they are termed, until the day they are wanted, and they are therefore hung up in an outer-house. The cleansing commences with scraping off the rough dirt with a dull edged knife, and, proceeding in this way, scraping until you come to the most troublesome and tedious part, viz. the “honeycomb,” and every one of those little cells of which it is composed is to be attacked with a dull pointed knife, until, by assiduity and great patience, the work is completed. The process is forwarded by occasionally dipping the flesh into the boiling water, which is always close at hand. And beautifully sweet are these parts of the beast made by these means, without a grain of lime or salt, or any chemicals. The part when cleaned is washed in two or three fresh waters, then cut into large pieces, and put into a tin jar made on purpose, nearly covering the meat with soft water, and sent off to the common bakehouse to be left in—after the bread is withdrawn—for five or six hours. When it is brought home, a teacupful of new milk is put into the liquor or gravy, in the tin, stirred about for a minute or so, and the business is completed.
CALF’S HEAD BRAWN.
A fine large calf’s head is best adapted for this purpose with the skin on. Take out the brains, and bone it entirely, or let the butcher do this. Rub a little fine salt over it, and let it drain for ten or twelve hours; next wipe it dry, and rub each half well in every part with