When the whole is thus minced, brush it up hastily with a new clothes-brush, and stir round rapidly and capriciously with a salt-spoon or a soup-ladle.
Place the whole in a saucepan, and remove it to a sunny place, —say the roof of the house, if free from sparrows or other birds,— and leave it there for about a week.
At the end of that time add a little lavender, some oil of almonds, and a few herring-bones; and then cover the whole with 4 gallons of clarified Crumbobblious sauce, when it will be ready for use.
Cut it into the shape of ordinary cutlets, and serve up in a clean table-cloth or dinner-napkin.
TO MAKE GOSKY PATTIES.
Take a pig three or four years of age, and tie him by the off hind-leg to a post. Place 5 pounds of currants, 3 of sugar, 2 pecks of peas, 18 roast chestnuts, a candle, and 6 bushels of turnips, within his reach: if he eats these, constantly provide him with more.
Then procure some cream, some slices of Cheshire cheese, 4 quires of foolscap paper, and a packet of black pins. Work the whole into a paste, and spread it out to dry on a sheet of clean brown waterproof linen.
When the paste is perfectly dry, but not before, proceed to beat the pig violently with the handle of a large broom. If he squeals, beat him again.
Visit the paste and beat the pig alternately for some days, and ascertain if, at the end of that period, the whole is about to turn into Gosky Patties.