Rock salt or common salt 3 lb.
Bay salt 3 lb.
Saltpetre ¼ lb.
Loaf sugar 2 lb.
River or rain water 3 gall.
Boil and skim well. Apply cold. Small delicate pork will be ready in a
week.
BREAST OF MUTTON COLLAR,
AS VENISON.
Hang the largest breast of well-fed wether mutton you can get, as long
as the weather will warrant you. Take away the outer skin, all the
bones, and strew coarse sugar plentifully all over the inside flesh,
and put a slate or piece of board that is tasteless――as beech, or
sycamore, or poplar――upon it, with heavy weights, and let it remain so
forty-eight hours. Be provided with
Garden thyme, in powder 1 tablespoonful
Marjoram, in powder 1 tablespoonful
Eschalots, minced 4 tablespoonfuls
Nutmeg, grated ½ oz.
Bay salt 1 lb.
White pepper, ground 1 oz.
Old ale 1 pint
Boil these altogether for twenty minutes. Rub both sides of the meat
for at least twenty minutes, and lay it, along with its sugar or
pickle, in a deep vessel, and keep up the friction for a week or nine
days; then take it up, dry it with cloths, and making a layer of bay
leaves and laurel in a dry tub, put the breast upon it, and cover the
meat with other leaves of similar sort, and with thyme, parsley, and
any sweet herbs you may have near at hand. Now take it up, wash it for
five minutes in vinegar and table-beer, half-and-half, and hang it up
to dry for twenty-four hours, then roll it up as a collar, and bind it
tight; hang it in your chimney, but do not let much smoke enter into
it, as it must be dried rather than smoked. The embers of beech chips,
grass turfs, and sawdust, will effect this in a week. The half of it
may be roasted, and the other part kept with your hams, tongues, &c.,
for six months; it will then be mellow and beautifully flavoured.