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Tripe, Bacon, Tongues, Beef, Leg of Mutton.
To souse Tripe. When your tripe is boiled, put it into
salt and water; change the salt and water every day till
you use it; dip it in batter, and fry it as the pig’s feet
and ears, or boil it in fresh salt and water, with an onion
sliced, a few- sprigs of parsley, and send melted butter
for sauce.
To salt Bacon. When your pig is cut down, cut off
the hams and head ; if it be a large one cut out the chine,
but leave the spare-ribs, it keeps the bacon from rusting,
and the gravy in ; salt it with common salt, and a little
saltpetre (but neither bay salt nor sugar); let it lie ten
days on a table, that will let all the brine run from it,
then salt it again ten or twelve days, turning it every
day after the second salting ; then scrape it very clean,
rub a little dry salt on it, and hang it up.
N. B. Take care to scrape the white froth off very-
clean that is on it, which is caused by the salt working
out of your pork, and rub on a little dry salt, it keeps
the bacon from rusting: the dry salt will candy, and
shine like diamonds on your bacon.
To salt Tongues. Scrape your tongues, and dry them
clean with a cloth, and salt them well with common salt,
and half an ounce of saltpetre to every tongue; lay them
in a deep pot, and turn them every day for a week or
ten days; salt them again, and let them lie a week longer ;
take them up, dry them w ith a cloth, flour them, and
hang them up.
To pickle Beef. Take sixteen quarts of cold water,
and put to it as much salt as will make it bear an egg ;
then add two pounds of bay-salt, half a pound of salt-
petre pounded small, and three pounds of brown sugar;
mix all together, then put your beef into it, and keep it
in a dry and cool place.
To salt a Leg of Mutton. Pound one ounce of bay-
salt and half an ounce of saltpetre, and rub it all over
your leg of mutton, and let it lie all night; the next day
salt it well with common salt, and let it lie a week or ten
days, then hang it up to dry.
