with two or three handfuls of common salt, then take and salt it very
well, and let it lie a week, so hang it up, and keep it for use, after
it is dry use it, the sooner the better; it won't keep so long as ham.


92. _How to salt_ HAM _or_ TONGUES.

Take a middling ham, two ounces of saltpetre, a quarter of a pound of
bay-salt, beat them together, and rub them on your ham very well,
before you salt it on the inside, set your salt before the fire to
warm; to every ham take half a pound of coarse sugar, mix to it a
little of the salt, and rub it in very well, let it lie for a week or
ten days, then salt it again very well, and let it lie another week or
ten days, then hang it to dry, not very near the fire, nor over much in
the air.

Take your tongues and clean them, and cut off the root, then take two
ounces of saltpetre, a quarter of a pound of bay-salt well beaten,
three or four tongues, according as they are in bigness, lay them on a
thing by themselves, for if you lay them under your bacon it flats your
tongues, and spoils them; salt them very well, and let them lie as long
as the hams with the skin side downwards: You may do a rump of beef the
same way, only leave out the sugar.


[Note: The text for the next three recipes--93, 94 and 95--was missing
from our scans. Only the last part of recipe number 95 is available.]


93.