SUPERIOR PICKLE FOR PORK.
| Rock salt or common salt | 3 | lb. |
| Bay salt | 3 | lb. |
| Saltpetre | ¼ | lb. |
| Loaf sugar | 2 | lb. |
| River or rain water | 3 | gall. |
Boil and skim well. Apply cold. Small delicate pork will be ready in a week.
BREAST OF MUTTON COLLAR, AS VENISON.
Hang the largest breast of well-fed wether mutton you can get, as long as the weather will warrant you. Take away the outer skin, all the bones, and strew coarse sugar plentifully all over the inside flesh, and put a slate or piece of board that is tasteless—as beech, or sycamore, or poplar—upon it, with heavy weights, and let it remain so forty-eight hours. Be provided with
| Garden thyme, in powder | 1 | tablespoonful |
| Marjoram, in powder | 1 | tablespoonful |
| Eschalots, minced | 4 | tablespoonfuls |
| Nutmeg, grated | ½ | oz. |
| Bay salt | 1 | lb. |
| White pepper, ground | 1 | oz. |
| Old ale | 1 | pint |
Boil these altogether for twenty minutes. Rub both sides of the meat for at least twenty minutes, and lay it, along with its sugar or pickle, in a deep vessel, and keep up the friction for a week or nine days; then take it up, dry it with cloths, and making a layer of bay leaves and laurel in a dry tub, put the breast upon it, and cover the meat with other leaves of similar sort, and with thyme, parsley, and any sweet herbs you may have near at hand. Now take it up, wash it for five minutes in vinegar and table-beer, half-and-half, and hang it up to dry for twenty-four hours, then roll it up as a collar, and bind it tight; hang it in your chimney, but do not let much smoke enter into it, as it must be dried rather than smoked. The embers of beech chips, grass turfs, and sawdust, will effect this in a week. The half of it may be roasted, and the other part kept with your hams, tongues, &c., for six months; it will then be mellow and beautifully flavoured.
A PERPETUAL GOOSE.
Procure the heart of a prime ox—the larger the better—hang it up in a current of dry air as long as it is safe, and at the same time get a pint of newly-drawn goose oil, which put into a jar along with
| Six or eight eschalots, minced | ||
| Onions, sliced | 1 | lb. |
| Dried sage, powdered | 1 | oz. |
| Bay salt | ¼ | lb. |
| Saltpetre | ½ | oz. |