lances, ride, at early daylight, to the skirts of the jungle,
and having sent in their attendants to beat the cover, wait till
the tusked monster comes crashing from among the canes, when
chase is immediately given, till he is come up with, and
transfixed by the first weapon. Instead of flight, however, he
often turns to bay, and by more than one dead horse and wounded
hunter, shows how formidable he is, and what those polished
tusks, sharp as pitch-forks, can effect, when the enraged animal
defends his life.

TO GLAZE HAM.--(See Recipe No. 430.)

HASHED PORK.

801. INGREDIENTS.--The remains of cold roast pork, 2 onions, 1
teaspoonful of flour, 2 blades of pounded mace, 2 cloves, 1
tablespoonful of vinegar, 1/2 pint of gravy, pepper and salt to taste.

_Mode_.--Chop the onions and fry them of a nice brown, cut the pork into
thin slices, season them with pepper and salt, and add these to the
remaining ingredients. Stew gently for about 1/2 hour, and serve
garnished with sippets of toasted bread.

_Time_.--1/2 hour.

_Average cost_, exclusive of the meat, 3d.

_Seasonable_ from October to March.

FRIED RASHERS OF BACON AND POACHED EGGS.

802. INGREDIENTS.--Bacon; eggs.

_Mode_.--Cut the bacon into thin slices, trim away the rusty parts, and
cut off the rind. Put it into a cold frying-pan, that is to say, do not
place the pan on the fire before the bacon is in it. Turn it 2 or 3
times, and dish it on a very hot dish. Poach the eggs and slip them on
to the bacon, without breaking the yolks, and serve quickly.

_Time_.--3 or 4 minutes. _Average cost_, 10d. to 1s. per lb. for the
primest parts.

_Sufficient_.--Allow 6 eggs for 3 persons.

_Seasonable_ at any time.

_Note_.--Fried rashers of bacon, curled, serve as a pretty garnish to
many dishes; and, for small families, answer very well as a substitute
for boiled bacon, to serve with a small dish of poultry, &c.

BROILED RASHERS OF BACON (a Breakfast Dish).

803. Before purchasing bacon, ascertain that it is perfectly free from
rust, which may easily be detected by its yellow colour; and for
broiling, the streaked part of the thick flank, is generally the most
esteemed. Cut it into _thin_ slices, take off the rind, and broil over a
nice clear fire; turn it 2 or 3 times, and serve very hot. Should there
be any cold bacon left from the previous day, it answers very well for
breakfast, cut into slices, and broiled o