it over with yolk of egg when about ¾ baked. Slices of hard boiled egg are often added with the meat.
Time.—To bake, about 2 hours. Average Cost, 1s. 6d. to 1s. 8d. Sufficient for 1 medium-sized pie.
Ingredients.—To 2 lb. of lean ham allow ½ a lb. of fat, ¼ of a teaspoonful of ground mace, ¼ of a teaspoonful of nutmeg, ¼ of a teaspoonful of pepper, ⅛ of a teaspoonful of cayenne, clarified butter.
Method.—Pass the ham 2 or 3 times through a mincing machine, or chop it finely, pound it well in a mortar with the seasoning, and rub it through a fine sieve. Put it into a buttered pie-dish, cover with a buttered paper, and bake in a moderate oven for about ¾ of an hour. When done, press into small pots, and as soon as it is quite cold cover with clarified butter.
Time.—To bake, about ¾ of an hour. Average Cost, 2s. 3d. to 2s. 9d.
Importance of the Boar's Head.—In ancient times the boar's head formed the most important dish, and on Christmas Day was invariably the first placed upon the table, its entrance into the hall being preceded by a body of servitors, a flourish of trumpets, and other marks of distinction. The dish itself was borne by the individual next in rank to the lord of the feast. The custom of serving a boar's head on a silver platter on Christmas Day is still observed at some colleges and Inns of Court. So highly was the grizzly boar's head regarded in the Middle Ages that it passed into the cognizance of some of the noblest families in the realm; thus it was not only the crest of the Nevilles and Warwicks with their collateral houses, but it was the cognizance of Richard III. It was also a favourite sign for taverns. The Boar's Head which formerly stood in Eastcheap will be familiar to every reader of Shakespeare as the resort of the Prince of Wales, Poins, and his companions, and the residence of Falstaff, and his knaves Bardolph, Pistol and Nym. Its sign of the boar's head was carved in stone over the entrance; a smaller one, fashioned in wood, was placed on each side of the doorway.
Many traditions and deeds of savage vengeance are recorded in connexion with this grim trophy of the chase in all parts of Europe.
1118.—SAUSAGES, TO BOIL.
Method.—Prick the sausages with a fork, throw them into boiling water, and cook gently for 15 minutes. Serve on buttered toast or mashed potato. Or, let them cool slightly, remove the skins, coat with egg and breadcrumbs, and fry in hot butter or fat until crisp and brown.
Time.—To boil, 15 minutes. Average Cost, 8d. to 10d. per lb.
1119.—SAUSAGES, TO FRY.
Method.—Prick the sausages well with a fork, as this prevents the skins breaking. Put the sausages into a frying-pan containing a little hot fat, and fry gently, turning 2 or 3 times, so as to brown them equally. Serve on mashed potato or toasted bread.
Time.—About 10 minutes. Average Cost, 8d. to 10d. per lb.