and scraps of the pork, well seasoned, and pour into the pie
after it is baked.

* * * * *

To Barbecue a Pig (very old dish)

Dress a pig of ten weeks old as if to roast. Make a stuffing of the
liver, two anchovies, and sage leaves all chopped small; bread crumbs,
four ounces of butter, salt, cayenne and a half pint of red wine.
Stuff and sew the pig up. Roast at an open fire. Put in the dripping
pan three bottles or more of red wine. Baste the pig frequently and
when almost done put in the pan close to the fire two loaves of bread.
Stand the pig in the dish for serving and put a lemon in his mouth.
Place one of the loaves of bread on each side; to the gravy in the
pan add one anchovy, one-half lemon and a few sweet herbs, all chopped
fine. Boil it a few minutes and pour over the pig. Lay slices of lemon
and barberries round the dish.

* * * * *

To Boil a Ham

Soak a ham for one hour and clean with a brush. Put it in a kettle
with plenty of cold water and after it boils cook seven hours, skim
well and always replenish with boiling water. After it has boiled
three hours add half a handful of whole cloves and at the end of five
hours add one and a half pints of vinegar. After boiling, skin
the ham, sprinkle it with crumbs, stick with cloves and roast in a
moderate oven, thirty minutes, basting with a liquor of half vinegar
and half water.

* * * * *

Mexican Tripe

Dip a thick honey comb piece of tripe in butter, then in crumbs, and
broil over a clear fire until well done, sprinkling over it whilst
cooking three or four finely chopped green Chilis. Melt in a hot soup
plate one ounce of butter, adding salt, pepper and cayenne, and one
teaspoonful of made mustard, rub smooth and add one-half teaspoonful
of vinegar, one tablespoonful of Worcestershire sauce and the juice of
one small lime. Lay the tripe in this sauce as soon as it is removed
from the fire. Serve with buttered toast. An excellent prelude to this
dish is a plate of onion soup.

* * * * *

Spanish Bacon on Toast

Fry a crisp brown, twelve slices of bacon. Remove the bacon from the
frying pan, leaving some of the fat. Into this stir two tablespoonfuls
of flour and a cup of milk; a small onion minced and a dash of pepper.
Cook until it is smooth. Have six slices of toast ready. On each,
place two slices of the fried bacon