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Collared pig’s head, squab pie, Irish stew, bubble $ squeak.
they likewise should be flatted ; season them by sprinkling
them over with fine spice, salt, and Cayenne pepper; roll
it up tight, and put it in a cloth, and finish it in all re-
spects the same as collared beef: it ought to be well
boiled.
Collared Pig’s Head. A bacon hog’s head is the best
for this use ; it should be boned and rubbed with salt-
petre, and laid on a dish for two days ; then make some
salt hot in the frying-pan, and about a quarter of a pound
of coarse moist sugar, and rub it all on the head ; it
should be in salt about three weeks, and beat with a
heavy cleaver before it is tied up; finish exactly the
same way as collared beef.
A Devonshire Squab Pie. Cover the bottom of the
dish with mutton chops, cut from the loin ; cut the bone
out, and part of the fat; season it with pepper and salt,
then cover the mutton with apples and cucumber, in
equal quantities ; then cover them over with mutton
chops, and season them as before ; cover the mutton over
with apples and cucumber; then lay mutton over them,
and season it; put a little good gravy in, and then cover
the dish over with puff paste ; and finish it as all other
meat pies.
Irish Stew. Cut the mutton intended for the stew
into chops ; chop one large onion very fine; peel the po-
tatoes and cut them in two ; put the chops in the stew-
pan, and sprinkle them over with pepper and salt and
the chopped onion; then cover the meat over with the
potatoes; then put chops over them and season as be-
fore, and put potatoes and sprinkle them over with pep-
per, Salt, and an onion; put about half a pint of water
in the stew-pan, and set it over a slow fire to simmer
gently until the potatoes are done: put the meat round
the dish and the potatoes in the middle, and the liquor
over them; skim the fat off first.
Hubble and H<\ueak is made from the remains of boiled
salt beef left from a former dinner. Cut the beef in
neat slices and put it between two plates till wanted; if
