Get half a one ready boned, if not to be had, get the half head with the bone, in which case they should be broken small and put in the broth; but it gives more trouble than it is worth. The solid meat at threepence per pound is more economical. Wash it well, cut off the white part, put the cheek in the pan, and proceed exactly as above; only give it three or four hours to bake. A little mixed spice improves the flavour. Take the fat off, remove the meat, cut it into small pieces, put it into the tureen, and pour the broth over.