The image contains the following text:
To Cure Hams, Ifc.
softly an hour ; take them out, and lay them on clean
straw.
To make Sausages. Take three pounds of pork, fat and
lean together, without skin or gristles, chop it as fine
as possible, season with a tea-spoonful of beaten pepper,
and two of salt, some sage shred fine, about three spoon-
fuls ; mix it well together ; have the guts nicely cleaned,
and fill them; or put them down in a pot, then roll them
of what size you please, and fry them. Beef makes
good sausages.
TO CURE HAMS, &c.
To collar Beef. Take a piece of thin flank of beef, and
bone it; cut the skin off, salt it with two ounces of salt-
petre, two ounces of salprunella, two of bay salt: half
a pound of coarse sugar, and two pounds of white salt;
beat the hard salts fine, and mix all together ; turn it
every day, and rub it wfith the brine well for eight
days ; then take it out of the pickle, wash it, and wdpe
it dry ; then take a quarter of an ounce of cloves, and
a quarter of an ounce of mace, tw'elve corns of allspice,
and a nutmeg beat fine, with a spoonful of beaten pep-
per, a large quantity of chopped parsley, with sweet
herbs chopped fine ; sprinkle it on the beef, and roll it
up tight, put a coarse cloth round, and tie it tight with
beggar’s tape ; boil it in a large copper of water ; if a
large collar, six hours ; if a small one, five hours : take
it out, and put it in a press till cold ; if you have never
a press, put it between two boards, and a large weight
on it till it is cold ; then take it out of the cloth, and
cut it into slices. Garnish with raw parsley.
To I'ickle Porlc. Bone pork, cut it into pieces of a size
fit to lie in the tub or pan you design it to lie in, rub
your pieces well with saltpetre, then take two parts
of common salt, and two of bay salt, rub every
n 3
