Page:Art of Cookery 1774 edition.djvu/294

256 cheese-press a day and a night, and hang it to dry in a chimney. When you boil it, you must put it in a cloth; when it is cold, it will cut in slivers as Dutch beef.

BOIL two pair of neats feet tender, take a piece of pork, of the thick flank, and boil it almost enough, then pick off the flesh of the feet, and roll it up in the pork tight, like a collar of brawn; then take a strong cloth and some coarse tape, roll it tight round with the tape, then tie it up in a cloth, and boil it till a straw will run through it: then take it up, and hang it up in a cloth till it is quite cold; then put it into some sousing liquor and use it as your own pleasure.

YOU must take a fine large turkey, dress it very clean, dry and bone it, then tie it up as you do sturgeon, put into the pot you boil it one quart of white wine, one quart of water, one quart of good vinegar, a very large handful of salt; let it boil, skim it well, and then put in the turkey. When it is enough, take it out and tie it tighter. Let the liquor boil a little longer; and if you think the pickle wants more vinegar or salt, add it when it is cold, and pour it upon the turkey. It will keep some months, covering it close from the air, and keeping it in a dry cool place. Eat it with oil, vinegar, and sugar, just as you like it. Some admire it more than sturgeon; it looks pretty covered with fennel for a side-dish. BONE your pork, cut it into pieces, of a size to lie in the tub or pan you design it to lie in, rub your pieces well with salt-petre, then take two parts of common salt, and two of bay-salt, and rub every piece well; lay a layer of common salt in the bottom of your vessel, cover every piece over with common salt, lay them one upon another as close as you can, filling the hollow places on the sides with salt. As your salt melts on the top, strew on more, lay a coarse cloth over the vessel, a board over that, and a weight on the board to keep it down. Keep it close covered; it will, thus ordered, keep the whole year. Put a pound of salt-petre and two pounds of bay-salt to a hog.