Artichokes, to fricassee.
Scrape the bottom clean; cut them into large dice, and boil them, but not too soft. Stove them in a little cream, seasoned with pepper and salt; thicken with the yolks of four eggs and melted butter, and serve up.
Bacon, to cure. No. 1.
Use two pounds of common salt; one pound of bay salt; one pound of brown sugar; two ounces of saltpetre; two ounces of ground black pepper.
Bacon, to cure. No. 2.
Take half a pound of saltpetre, or let part of it be petre salt, half a pound of bay salt, and one pound of coarse sugar; pound and mix them well together. Rub this mixture well into the bacon, and cover it completely with common salt. Dry it thoroughly, and keep it well packed in malt dust.
Bacon, to cure. No. 3.
For sixty pounds’ weight of pork take three pounds of common salt, half a pound of saltpetre, and half a pound of brown sugar. The sugar must be put on first and well rubbed in, and last of all the common salt. Let the meat lie in salt only a week, and then hang it at a good distance from the fire, but in a place where a fire is constantly kept. When thoroughly dry, remove it into a garret, and there let it remain till wanted for use.
Barbicue.
Cut either the fore quarter or leg of a small pork pig in the shape of a ham; roast it well, and a quarter of an hour before it is enough done, baste it with Madeira wine; then strain the Madeira and gravy in the dripping-pan through a sieve; mix to your taste with cayenne pepper and lemon-juice; and serve it in the dish.