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Coz Hussey To Dry Bacon or Beef 155
Take 1 pound of Scafe course suger & a pint of water mixed together
& puash your meat in it for 2 hours in such a vessell as will hold
it; then take it out & salt it with halfe bay salt & halfe comon
salt (finely beat) for 2 dayes & 2 nights then take of the loose salt
then take 1/4 of a pound of salt and prunella finely beat & twice as much
bay salt mixed together & salt it again & put it into a
Cleane Vessoll that will hold it & the liquor turne it every
day for 12 or 14 dayes together according as it is in bignesse
& wash that part that lyes dry with the liquer then hang it in the Chimnie
for a fortnight or 3 weekes as you see good.
{th of}
This way you may dry Beefe or Meats Tongues
the Ribs of Beefe and the best
To make Gooseberry Vinegar
To every gallon of water put six pound of
gooseberrys beat with a wooden pestle pour
the water cold upon them into a rundlet let
it stand in a warm place till the fruit be
risen which will be in a fortnight then
strain ^out the fruit & put the liquor into the same
vessel to every gallon put a pound of coarse
sugar when it has done working close it up
it will be fit for using in six months or less
if you let it near the fire the fruit must be rotten ripe