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{(No.61)} To Salt a Leg of Pork

Let it lie a Month in Salt, and salt petre, then
stuff it with Parsly, sorrel, & Young Sprouts,
all pickt from the Stalks & wash'd, &
Chopt fine then Stuff it in the Leg of pork,
& tie it up in a Cloth, & boil it till it is Tender
then take it out of the Pot & shin it, & strew
on the top beat piper, & when Cold Cut it ,
You must stuff it in the Bottom, up the Leg of
Pork, as you do not break the skin

{(No. 62)} To Pott Tongues

Take a Large Tongue, & salt it with bay salt
and Common salt mixed together & beat with
the salt, some brown Sugar rub your tongue
Well with these & let it Lie, a fortnight,
Weting & turning it often, then beat some
Mace, Cloves, Nutmeg, & Peper, & rub it, &
put it into a pott with as much butter &
Water as will Cover it, then put it into an
Oven & bake it about 3 hours, & when it
Comes out peel it, & put it into a pot & and
More Butter to that it was baked in, which
Must be taken from the water, & Clarify;d Butter
Poun'd on it

{(No.63)} To Roast a Tongue

Pickle your Tongue, then boil it tender
Blanch it, & roast it about 1/2 an Hour sticking
it with Cloves, your sauce may be Gravy or
Claret sauce; sift some raspings of Bread,
And Garnish with that and Lemon,