The boiling pieces, if the weather permit, will be the better for
hanging a day or two before they are salted. In warm weather, it is
best to let them lie an hour, rubbing well every part that is likely to
be fly-blown, and then wiping them dry with a cloth, and having salt
ready, rub it into every part, taking care to fill the holes where the
kernels and skewers have been. Turn them and rub them well with the
pickle every day, and in three or four days they will be fit to dress,
if wanted. Wash all the boiling pieces before dressing; and its colour
will be the better for soaking; but never wash roasting joints before
they are dressed, as it robs them of their best juices and finest
flavour; it is, therefore, much better to wipe them well with a dry
cloth, and pare off the dry parts on the outside.