TAKE a piece of the belly part, and the head
of a young porker, rub it with salt-petre, and let
it lie three days, then wash it clean, split the head
and boil it, then take out the bones, and cut it
in pieces, then take four ox feet boiled tender
and cut in thin pieces, lay them in your belly piece
with the head cut small, then roll it up tight
with sheet tin, that a trencher will go in at each
end, boil it four or five hours; when it comes
out, set it upon one end, and press the trencher
down with a large lead weight, let it stand all
night, and in the morning take it out of your
tin, and bind it with a white fillet, put it into
cold salt and water, and it will be fit for use.
N. B.—You must make fresh salt and water
every four days, and it will keep a long time.