made Plain mid Rajy. 
257 
A pickle for pork which is to be eat foon. 
YOU muft take two gallons of pump-water, one pound of 
bay-falt, one pound of coarfe fugar, fix ounces of falt-petre ; 
boil it all together, and fkim it when cold. Cut the pork in 
what pieces you pleafe, lay it down clofe, and pour the liquor 
over it. Lay a weight on it to keep it clofe, and cover it clofe 
from the air, and it will be fit to ufe in a week, if you find 
the pickle begins to fpoil, boil it again, and fkim it; when it is 
cold, pour it on your pork again. 
T0 make veal hams . 
CUT the leg of veal like a ham, then take a pint of bay-falt, 
two ounces of fait petre, and a pound of common fait ; mix 
them together, with an ounce of juniper-berries beat ; rub the 
ham well, and lay it in a hollow tray, with the fkinny fide 
downwards. Bafte it every day with the pickle for a fortnight, 
and then hang it in wood-fmoke for a fortnight. You may boil 
it, or parbod it and roaft it. In this pickle you may do two or 
three tongues, or a piece of pork. 
fo make beef hams. 
YOU muft take the leg of a fat, butfmall beef, the fat Scotch 
or Welch cattle is belt, and cut it ham-fafhion. Take an 
ounce of bay-falt, an ounce of fait petre, a pound of common 
fait, and a pound of coarfe fugar (this quantity for about four¬ 
teen or fifteen pounds weight, and fo accordingly, if you pickle 
the wholequarter) rub it with the above ingredients, turn it every 
day, and bafte it well with the pickle for a month : take it out 
and roll it in bran or faw-duft, then hang it in wood-fmoke, 
where there is but little fire, and a conftant fmoke, for a month 5 
then take it down, and hang it in a dry place, not hot, and keep 
it for ufe. You may cut a piece off as you have occafion, and 
either boil it or cut it in raftiers, and broil it with poached eggs, 
or boil a piece, and it eats fine cold, and will fhiver like Dutch 
beef. After this beef is done, you may do a thick brifcuit of 
beef in the fame pickle Let it lie a month, rubbing it every day 
with the pickle, then boil it till it is tender, hang it in a dry 
place, and it eats finely cold, cut in fiices on a plate. It is a 
pretty thing for a fide-difii, or for Tapper.- A (boulder of mut¬ 
ton laid in this pickle fora week, hung in wood-fmoke two or 
three days, and then boiled with cabbage, is very good. 
S T® 
