made Plain and Eafy. 247 
pjece of beef or pork in foft water twenty-four hours, fiice it 
in the room of the ham, and it will eat fine. 
To make a Chejhire pork-pie for fea . 
TAKE fome fait pork that has been boiled, cut it into thin 
flices, an equal quantity of potatoes pared and diced thin, make 
a good cruft, cover the difh, lay a layer of meat, feafoned with 
a Tittle pepper, and a layer of potatoes; then a layer of meat, 
a layer of potatoes, and fo on till your pie is full. Seafon it 
with pepper; when it is full, lay fome butter on the top, and 
fill your difh above half full of foft water. Clofe your pie up* 
and bake ft in a gentle oven. 
WHEN you kill a fheep, keepftirring the blood all the time 
till it is cold, or at leaft as cold as it will be, that it may not 
congeal; then cut up the fheep, take one fide, cut the leg like 
a haunch, cut off the fhoulder and loin, the neck and breaft in 
two, fteep them all in the blood, as long as the weather will 
permit you, then take out the haunch, and hang it out of the fun 
as long as you can to be fweet, and roaft it as you do a haunch of 
venifon. It will eat very fine, efpecially if the heat will give you 
leave to keep it long. Take off all the fuet before you lay it 
in the blood, take the other joints and lay them in a large pan, 
pour over them a quart of red wine and a quart of rape vinegar. 
Lay the fat fide of the meat downwards in the pan, on a hollow 
tray is beft, and pour the wine and vinegar over it: let it lie 
twelve hours, then take the neck, breaft, and loin, out of the 
pickle, let the fhoulder lie a week, if the heat will let you, rub 
it with bay-falt, falt-petre, and coarfe fugar, of each a quarter 
of an ounce, one handful of common fait, and let it lie a week 
or ten days. Bone the neck, breaft, and loin; feafon them 
with pepper and fait to your palate, and make a pafty as you do 
venifon. Boil the bones for gravy to fill the pie, when it comes 
out of the oven ; and the fhoulder boil frefh out of the pickle, 
with a peafe pudding. 
And when you cut up the fheep, take the heart, liver, and 
lights, boil them a quarter of an hour, then cut them fmall, and 
chop them very fine; feafon them with four large blades of mace, 
twelve cloves, and a large nutmeg all beat to powder. Chop a 
pound of fuet fine, half a pound of fugar, two pounds of cur- 
R 4 rams 
