the tub, salt them with saltpetre, bay-salt, and white salt; your
saltpetre must be beat small, and mix'd with the other salts; half a
peck of white salt, a quart of bay-salt, and half a pound of saltpetre,
is enough for a large hog; you must rub the pork very well with your
salt, then lay a thick layer of salt all over the tub, then a piece of
pork, and do so till all your pork is in; lay the skin side downwards,
fill up all the hollows and sides of the tub with little pieces that
are not bloody press all down as close as possible, and lay on a good
layer of salt on the top, then lay on the legs and shoulder pieces,
which must be used first, the rest will keep two years if not pulled
up, nor the pickle poured from it. You must observe to see it covered
with pickle.


104. _To fricassy_ CALF'S FEET _white_.

Dress the calf's feet, boil them as you would do for eating, take out
the long bones, cut them in two, and put them into a stew-pan with a
little white gravy, and a spoonful or two of white wine; take the yolks
of two or three eggs, two or three spoonfuls of cream, grate in a
little nutmeg and salt, and shake all together with a lump of butter.
Garnish your dish with slices of lemon and currans, and so serve them
up.


105. _To roll a_ PIG'S _Head to eat like Brawn_.

Take a large pig's head, cut off the groin ends, crack the bones and
put it in water, shift it once or twice, cut off the ears, then boil it
so tender that the bones will slip out, nick it with a knife in the