Shoat's Head, to Stew.
Clean the head and feet; and put them on to parboil with the liver. Then split up the head, through the nose, taking out the bones. Cut the meat from the feet and chop up with the liver, season this with pepper and salt.
Lay the head open and fill it with this mince and the yolks of some hard-boiled eggs: if this does not fill the head, add some grated bread crumbs or crackers and butter.
Sew up the head and bind it with thread; put it in the pot with the water it has been parboiled in and let it stew slowly. Take up the head, and add to the gravy a lump of butter, rolled in flour, some browning and some walnut catsup. Pour this over the head, which should be brown. If the shoat is not very small, use bread and butter instead of the liver.—Mrs. R.
To Hash Pig's Head.
Take head, feet, and haslet of pig; boil them until done, then cut them up fine, taking out the bones.
Add black pepper, salt, a little sage.
2 onions chopped fine.
A little red pepper.
1 teaspoonful mace.