if baked in an oven, put into a sauce pan with a little water, if
potted, lay some scewers at the bottom of the pot, put in a little
water and lay the leg on the scewers, with a gentle fire render it
tender, (frequently adding water,) when done take out the leg, put
butter in the pot and brown the leg, the gravy in a separate vessel
must be thickened and buttered and a spoonful of ketchup added.


_To stuff a leg of Pork to bake or roast._

Corn the leg 48 hours and stuff with sausage meat and bake in a hot
oven two hours and an half or roast.


_To alamode a round of Beef._

To a 14 or 16 pound round of beef, put one ounce salt-petre, 48 hours
after stuff it with the following: one and half pound beef, one pound
salt pork, two pound grated bread, chop all fine and rub in half pound
butter, salt, pepper and cayenne, summer savory, thyme; lay it on
scewers in a large pot, over 3 pints hot water (which it must
occasionally be supplied with,) the steam of which in 4 or 5 hours
will render the round tender if over a moderate fire; when tender,
take away the gravy and thicken with flour and butter, and boil, brown
the round with butter and flour, adding ketchup and wine to your
taste.


_To alamode a round_.