quently adding water,) when done take out the leg, put
butter in the pot and brown the leg, the gravy in a separate vessel
must be thickened and buttered and a spoonful of ketchup added.

_To stuff a leg of Pork to bake or roast._

Corn the leg 48 hours and stuff with sausage meat and bake in a hot
oven two hours and an half or roast.

_To alamode a round of Beef._

To a 14 or 16 pound round of beef, put one ounce salt-petre, 48 hours
after stuff it with the following: one and half pound beef, one pound
salt pork, two pound grated bread, chop all fine and rub in half pound
butter, salt, pepper and cayenne, summer savory, thyme; lay it on
scewers in a large pot, over 3 pints hot water (which it must
occasionally be supplied with,) the steam of which in 4 or 5 hours
will render the round tender if over a moderate fire; when tender,
take away the gravy and thicken with flour and butter, and boil, brown
the round with butter and flour, adding ketchup and wine to your
taste.

_To alamode a round_.

Take fat pork cut in slices or mince, season it with pepper, salt,
sweet marjoram and thyme, cloves, mace and nutmeg, make holes in the
beef and stuff it the night before cooked; put some bones across the
bottom of the pot to keep from burning, put in one quart Claret wine,
one quart water and one onion; lay the round on the bones, cover close
and stop it round the top with dough; hang on in the morning and stew
gently two hours; turn it, and stop tight and stew two hours more;
when done tender, grate a crust of bread on the top and brown it
before the fire; scum the gravy and serve in a butter boat, serve it
with the residue of the gravy in the dish.

_To Dress a Turtle_.

Fill a boiler or kettle, with a quantity of water sufficient to scald
the callapach and Callapee, the fins, &c. and about 9 o'clock hang up
your Turtle by the hind fins, cut of the head and save the blood, take
a sharp pointed knife and separate the callapach from the callapee, or
the back from the belly part, down to the shoulders, so as to come at
the entrails which take out, and clean them, as you would those of any
other animal, and throw them into a tub of clean water, taking great
care not to break the gall, but to cut it off from the liver and throw
it away, then separate each distinctly and put the guts into another
vessel, open them with a small pen-knife end to end, wash them clean,
and draw them through a woolen cloth, in warm water