In trying out lard, the chief danger is of burning. Simmer gently over a steady fire, and give it your whole attention until it is done. A moment’s neglect will ruin all. Stir very often—almost constantly at the last—and from the bottom, until the salt is thrown in to settle it, when withdraw to a less hot part of the fire. Bladders tied over lard jars are the best protection; next to these, paper, and outside of this, cloths dipped in melted grease.
Brawn (No. 1.)
- Pig’s head weighing 6 lbs.
- 1 lb. lean beef.
- 1 teaspoonful salt.
- ½ teaspoonful pepper (black or white).
- ½ teaspoonful cayenne pepper.
- ½ teaspoonful mace.
- A pinch of cloves.
- A small onion minced very fine.
Clean and wash the head, and stew with the beef in enough cold water to cover. When the bones will slip out easily, remove them, after draining off the liquor. Chop the meat finely while it is hot, season, and pour all into a mould, wet inside with cold water. If you can have a tin mould made in the shape of a boar’s head, your brawn will look well at a Christmas feast.
Brawn (No. 2.)
- Pig’s head, feet, and ears.
- ½ teaspoonful of black pepper, and same of cayenne.
- 4 teaspoonfuls powdered sage.
- 1 teaspoonful mace.
- An onion minced.
- Salt and saltpetre.
Soak the head twelve hours, and lay in a strong brine, with a tablespoonful of saltpetre. Let it lie three days in this; rinse; then boil it until you can draw out the bones. Do this very carefully from the back and under-side of the head, breaking the outline of the top as little as possible. Chop the meat of the feet and ears, which should have been boiled with the head, season to taste with the spices I have indicated (tastes vary in these matters), beat in the brains, or two tablespoonfuls of melted butter. Fill up the hollows left by the removal of the bones with this mixture. Tie in a flannel cloth, sewing this tightly into the shape of the head; boil an hour and a quarter, and set aside to drain and cool. Do not remove the cloth until next day. This will be found very nice.
Saveloys.
- 8 lbs. pork.
- 4 teaspoonfuls black pepper.
- 1 teaspoonful cayenne.
- 1 teaspoonful cloves or mace.
- 8 teaspoonfuls sage, sweet marjoram, and thyme, mixed.
- 1 teacupful bread-crumbs.
Lay the meat, which should be young pork, in a brine of salt and water, with a tablespoonful of saltpetre, and leave it for three days. Dry and mince it, season, and add the grated bread. Stuff in skins, and bake, closely covered, in an oven for half an hour. Or, what is better, steam over boiling water one hour.