Place the whole in a saucepan, and remove it to a sunny place,--say the
roof of the house, if free from sparrows or other birds,--and leave it
there for about a week.
At the end of that time add a little lavender, some oil of almonds, and a
few herring-bones; and then cover the whole with 4 gallons of clarified
Crumbobblious sauce, when it will be ready for use.
Cut it into the shape of ordinary cutlets, and serve up in a clean
table-cloth or dinner-napkin.
TO MAKE GOSKY PATTIES.
Take a pig three or four years of age, and tie him by the off hind-leg to a
post. Place 5 pounds of currants, 3 of sugar, 2 pecks of peas, 18 roast
chestnuts, a candle, and 6 bushels of turnips, within his reach: if he eats
these, constantly provide him with more.
Then procure some cream, some slices of Cheshire cheese, 4 quires of
foolscap paper, and a packet of black pins. Work the whole into a paste,
and spread it out to dry on a sheet of clean brown waterproof linen.
When the paste is perfectly dry, but not before, proceed to beat the pig
violently with the handle of a large broom. If he squeals, beat him again.
Visit the paste and beat the pig alternately for some days, and ascertain
if, at the end of that period, the whole is about to turn into Gosky
Patties.
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