s purpose must be
sufficiently large and sound, so as to hold the brine; and the narrower
and deeper it is the better it will keep the meat. Well rub the meat
with saltpetre; then take one part of bay and two parts of common salt,
and rub every piece well, covering it with salt, as you would a flitch
of bacon. Strew salt in the bottom of the tub; lay the pieces in it as
closely as possible, strewing salt round the sides of the tub, and if
the salt should even melt at the top strew no more. Meat thus cured will
keep a long time.

_Another way._

Cut your pork into small pieces, of the size you would boil at one time;
rub all the pieces very well with salt, and lay them on a dresser upon
boards made to slope that the brine may run off. After remaining three
or four days, wipe them with a dry cloth; have ready a quantity of salt
mixed with a small portion of saltpetre: rub each piece well with this
mixture, after which cover them all over with salt. Put them into an
earthen jar, or large pan, placing the pieces as close together as
possible, closing the top of the jar or pan, so as to prevent all
external air from getting in; put the shoulder pieces in a pan by
themselves. Pork prepared in this manner will keep good a year.

_Chine of Pork, to stuff and roast._

Make your stuffing of parsley, sage, thyme, eggs, crumbs of bread, and
season it with salt, pepper, nutmeg, and shalot; stuff the chine thick,
and roast it gently. When about a quarter roasted, cut the skin in
slips, making your sauce with lemon-peel, apples, sugar, butter, and
mustard, just as you would for a roast leg.

_Another way._

Take a chine of pork that has hung four or five days; make holes in the
lean, and stuff it with a little of the fat leaf, chopped very small,
some parsley, thyme, a little sage, and shalot, cut very fine, and
seasoned with pepper and salt. It should be stuffed pretty thick. Have
some good gravy in the dish. For sauce, use apple sauce.

_Pork Cutlets._

Cut off the skin of a loin or neck of pork and make cutlets; season them
with parsley, sage, and thyme, mixed together with crumbs of bread,
pepper, and salt; broil them, and make sauce with mustard, butter,
shalot, and gravy, and serve up hot.

_Gammon, to roast._

Let the gammon soak for twenty-four hours in warm water. Boil it tender,
but not too much. When hot, score it with your knife; put some pepper on
it, and then put it into a dish to crisp in a hot ov