finger, then take your beef and lay one layer of bacon in every nick;
and another of the greens; when you have done season your beef with a
little beat mace, pepper, salt and nutmeg; you may add a little neat's
tongue, and an anchovy in some of the nicks; so roll it up tight, bind
it in a cloth with coarse inkle round it, put it into a large stew-pot
and cover it with water; let the beef lie with the end downwards, put
to the pickle that was in the beef when it lay in salt, set it in a
slow oven all the night, then take it out and bind it tight, and tie up
both ends, the next day take it out of the cloth, and put it into
pickle; you must take off the fat and boil the pickle, put in a handful
of salt, a few bay leaves, a little whole Jamaica and black pepper, a
quart of stale strong beer, a little vinegar and alegar; if you make
the pickle very good, it will keep five or six months very well; if
your beef be not too much baked it will cut all in diamonds.


83. _To roll a_ BREAST OF VEAL _to eat cold_.

Take a large breast of veal, fat and white, bone it and cut it in two,
season it with mace, nutmeg, pepper and salt, in one part you may
strinkle a few sweet herbs shred fine, roll them tight up, bind them
will with coarse ickle, so boil it an hour and a half; you may make the
same pickle as you did for the beef, excepting the strong beer; when it
is enough to take it up, and bind it as you did the beef, so hang it up
whilst it be cold.


84. _To pot_ TONGUES.

Take your tongues and salt them with saltpetre, common salt and bay