Rolled Neck.
Bone it. Put a forcemeat of chopped sage, a very few crumbs of bread, salt, pepper, and two or three pimentos over the inside: then roll the meat as tight as you can, and roast it slowly, and at a good distance at first.
To make a Pickle for Hams, Tongues, or Beef, if boiled and skimmed between each parcel of them, that will keep for years.
To two gallons of spring water put two pounds of coarse sugar, two pounds of bay, and two and a half pounds of common salt, and half a pound of saltpetre, in a deep earthen glazed pan, that will hold four gallons, and has a cover that will fit close. Keep the beef or hams as long as they will bear, before you put them into the pickle, and sprinkle them with coarse sugar in a pan, from which they must drain. Rub the hams, &c. well with the pickle, and pack them in close, putting as much as the pan will hold, so that the pickle may cover them. The pickle is not to be boiled at first. A small ham may lie fourteen days, a large one three weeks; a tongue twelve days; beef in proportion to its size. They will eat well out of the pickle without drying. When to be dried, let each piece be drained over the pan, and when it will drop no longer, take a clean sponge and dry it thoroughly. Six or eight hours will smoke them; and there should be only a little sawdust and wet straw burnt to smoke them; but if put into a baker’s chimney, sew them in coarse cloth, and hang them a week.