!The Art of Cooker% 
cheefe-prefs a day and a night, and hang it to dry in a chimney/ 
When you boil it, you muft put it in a cloth 5 when it is cold^ 
it will cut in flivers as Ducth beef. 
T0 make Jkam brawn* 
BOIL two pair of neats feet tender, take a piece of pork, of 
the thick flank, and boil it almoft enough, then pick off the flefli 
of the feet, and roll it up in the pork tight, like a collar of 
brawn; then take a ftrong cloth and fome coatfe tape, roll it 
tight round with the tape, then tie it up in a cloth, and boil it 
till a ftraw will run through it: then take it up, and hang it up 
in a cloth till it is quite cold ; then put it into fooie foufing li¬ 
quor, and ufe it at your own pleafure. 
To foufe a turkey , in imitation of fiurgeon . 
YOU muft take a fine large turkey, drefs it very clean, dry 
and bone it, then tie it up as you do fturgeon, put into the po£ 
you boil it in one quart of white wine, one quart of water, one 
quart of good vinegar, a very large handful of fait; let it boil* 
fkim it well, and then put in the turkey. When it is enough, 
take it out and tie it tighter. Let the liquor boil a little longer § 
a$d if you think the pickle wants more vinegar or fait, add it 
when it is cold* and pour it upon the turkey. It will keep fome 
months, covering it clofe from the air, and keeping it in a dry 
cool place. Eat it with oil, vinegar, and fugar, juft as you like 
it. Some admire it more than fturgeon ; it looks pretty covered 
with fennel for a fide-difh. 
To pickle pofh 
BONE your pork, cut it into pieces, of a flze fit to He in the 
tub or pan you defignit to lie in, rub your pieces well with fait- 
petre, then take two parts of common fait, and two of bay- 
falt, and rub every piece well5 lay a layer of common falf in th^ 
bottom of your veflel, cover every piece over with common fait, 
lay them one upon another as clofe as you can, filling the hollow* 
places on the Tides with fait. As your fait melts on the top/ 
ftrew on more, lay a coarfe cloth over the veflel, a board over 
that, and a weight on the board to keep it down. Keep it 
clofe covered $ it will, thus ordered, keep the whole year. Put 
a pound of fak-petre am! two pounds of bay-fait to a hog. 
A pickle 
