Take two pounds of lean pork and four pounds of the fat, freed
from all skin and gristle; chop the meat coarsely, and mix with it
intimately,
Table salt 2 tablespoonfuls
White pepper 2 tablespoonfuls
Thyme, powdered 1 teaspoonful
Parsley, minced 1 teaspoonful
Sage, powdered 1 teaspoonful
Garlic, minced 1 teaspoonful
press the meat well into a dish, tie brown paper over it, and bake in a
slow oven two hours. It is generally eaten cold.