Take a fleshy piece of Beef, without Fat, and beat it well with a Rolling pin, then lard it with pretty large pieces of Bacon-Fat, and if you please put over the Fire a little to fry till the outside is brown, and then put it to stew in a deep Stew-pan, or glaz'd Earthen-Vessel, with Salt, Pepper, Bay-Leaves or _Jamaica_ Pepper, some Lemmon-Peel, half a dozen large Mushrooms, two Gloves of Garlick, or four or five Cloves of Shallot, half a Pint of Wine, and a Pint of Water; cover it close, and let it stew gently till it is tender: when it is enough, fry some Flower in Hogs-Lard, and add to it, with some Lemmon-Juice, or a little Verjuice. This is very good hot, but is for the most part eaten cold, cut in Slices of about half an Inch thick. * * * * * DECEMBER. Now is the principal Season for killing of Hogs, as well for Pork as for Bacon, and likewise for Brawn. I have already in my other Works given Directions for making of pickled Pork and Bacon; so that I shall say little of it in this place, but give the Receipts for ordering some particular parts of Hogs. The following Receipt I received from _France,_ concerning the preparing of the Jole of a wild Boar, and have had it try'd in _England_ with the Head of a common Hog; and I find little difference, especially if the Hog has been fed with Acorns. To dress a Hog's Head, in imitation of the Jole of a wild Boar. Take a Hog's Head and burn it well all over upon a clear Fire, till all the Hair is burnt to the Skin; then take a piece of Brick, and rub the Head all over as hard as possible, to grind off the Stumps of the Bristles, and finish the whole with your Knife, and then clean the Head very well; when this is done, you must take out all the Bones, opening the Head in the under Part, and beginning with the under Jaw-Bones and the Muzzle; then cleave the Head, leaving only the Skin over the Skull to hold it together: take out the Tongue and the Brains. When thus you have taken away all the Bones, stab the Flesh with the Point of your Knife in many places on the inside, without wounding the Skin, and put Salt into every Incision, then join the Head together, and tie it well together with Packthread, and then wrapping it up in a Napkin, put it in a Kettle, with a large Quantity of Water, a large Bunch of all kinds of sweet Herbs, a little Coriander and Anise-Seeds, two or three Bay Leaves, some Cloves, and two or three Nutmegs cut in pieces, and some Salt, if you think there is any wanting; add likewise two or three large Onions and a Sprig or two of Rosemary. When this has boiled half enough, pour in a Bottle of Wine, and let it boil three or four Hours longer till 'tis tender; for it will not be so under seven or eight Hours boiling, if the Hog be large; and if it is a Boar's Head, that has been put up for Brawn, it will take more time to boil. Being boiled enough, let it cool in the Liquor, and then take it out and untie