will lie in the
pickling tub; rub each piece with saltpetre; then take one part bay
salt, and two parts common salt, and rub each piece well; lay them
close in the tub, and throw salt over them.

Some use a little sal prunnella, and a little sugar.

PORK PIE, TO EAT COLD.--Raise a common boiled crust into either a
round or oval form, which you choose, have ready the trimmings and
small bits of pork cut off a sweet bone, when the hog is killed, beat
it with a rolling-pin, season with pepper and salt, and keep the fat
and lean separate, put it in layers quite close to the top, lay on the
lid, cut the edge smooth, round, and pinch it; bake in a slow-soaking
oven, as the meat is very solid. Observe, put no bone or water in the
pork pie; the outside pieces will be hard if they are not cut small
and pressed close.

HOW TO ROAST A LEG OF PORK.--Choose a small leg of fine young pork;
cut a slit in the knuckle with a sharp knife; and fill the space with
sage and onion chopped, and a little pepper and salt. When half done,
score the skin in slices, but don't cut deeper than the outer rind.

Apple sauce and potatoes should be served to eat with it.

PORK, ROLLED NECK OF.--Bone it; put a forcemeat of chopped sage, a
very few crumbs of bread, salt, pepper and two or three berries of
allspice over the inside; then roll the meat as tight as you can, and
roast it slowly, and at a good distance at first.

CHINE OF PORK.--Salt three days before cooking. Wash it well; score
the skin, and roast with sage and onions finely shred. Serve with
apple sauce.--the chine is often sent to the table boiled.

HOW TO COLLAR PORK.--Bone a breast or spring of pork; season it with
plenty of thyme, parsley and sage; roll it hard; put in a cloth, tie
both ends, and boil it; then press it; when cold, take it out of the
cloth, and keep it in its own liquor.

PORK AS LAMB.--Kill a young pig of four or five months old: cut up the
forequarter for roasting as you do lamb, and truss the shank close.
The other parts will make delicate pickled pork; or steaks, pies, etc.

PORK SAUSAGES.--Take 6 lbs. of young pork, free from gristle, or fat;
cut small and beat fine in a mortar. Chop 6 lbs. of beef suet very
fine; pick off the leaves of a hand-full of sage, and shred it fine;
spread the meat on a clean dresser, and shake the sage over the meat;
shred the rind of a lemon very fine, and throw it, with sweet herbs,
on the meat; grate two nutmegs, to which put