and lard the top very thick and even. Take a stewpan
that will receive the veal without confining it; put at the bottom three
carrots cut in slices, two large onions sliced, a bunch of parsley, the
roots cut small, a little mace, pepper, thyme, and a bay-leaf; then lay
some slices of very fat bacon, so as entirely to cover the vegetables,
and make a pile of bacon in the shape of a tea-cup. Lay the veal over
this bacon; powder a little salt over it; then put sufficient broth, and
some beef jelly, lowered with warm water, to cover the bottom of the
stewpan without reaching the veal. Lay a quantity of fine charcoal hot
on the cover of the pan, keeping a very little fire beneath; as soon as
it begins to boil, remove the stewpan, and place it over a very slow and
equal fire for three hours and a half, removing the fire from the top;
baste it frequently with liquor. When it has stewed the proper time, try
if it is done by putting in a skewer, which will then go, in and out
easily. Put a great quantity of fire again on the top of the stewpan
till the bacon of the larding becomes quite firm; next remove the veal,
and keep it near the fire; reduce the liquor to deep rich gravy to glaze
it, which pour over the top only where it is larded; and, when it is
served, put the fricandeau in a dish, and the pure of spinach, which is
to be ready according to the receipt given in the proper place, (See
Spinach to stew,) to lay round the dish.

_Ham, to cure._ No. 1.

Take a ham of young pork; sprinkle it with salt, and let it lie
twenty-four hours. Having wiped it very dry, rub it well with a pound of
coarse brown sugar, a pound of juniper berries, a quarter of a pound of
saltpetre, half a pint of bay salt, and three pints of common salt,
mixed together, and dried in an iron pot over the fire, stirring them
the whole time. After this, take it off the fire, when boiled, and let
it lie in an earthen glazed pan three weeks, but it must be often turned
in the time, and basted with the brine in which it lies. Then hang it up
till it has done dripping; and dry it in a chimney with deal saw-dust
and juniper berries.

_Ham, to cure._ No. 2.

For two hams, take half a pound of bay salt, two ounces of saltpetre,
two ounces of sal prunella, half a pound of brown sugar, half a pound of
juniper berries, half a pound of common salt; beat them all, and boil
them in two quarts of strong beer for half an hour very gently. Leave
out one ounce of sa