Chop, not very fine, one pound of lean pork with two pounds of the inside fat; strew over and mix thoroughly with them three teaspoonsful of salt, nearly half as much pepper, a half-teaspoonful of mixed parsley, thyme, and sage (and sweet-basil, if it can be procured), all minced extremely small. Press the meat closely and evenly into a shallow tin, - such as are used for Yorkshire puddings will answer well, - and bake it in a very gentle oven from an hour to an hour and a half: it is served cold, in slices. Should the proportion of fat be considered too much, it can be diminished on a second trial.
Minced mushrooms or truffles may be added with very good effect to all meat-cakes, or compositions of this kind.
Lean of pork, 1 lb.; fat, 2 lbs.; salt, 3 teaspoonsful; pepper, 1 1/2 tea-spoonful; mace, 1/2 teaspoonful; nutmeg, 1 small; mixed herbs, 1 large tablespoonful: 1 to 1 1/2 hour.
[Pickled pork takes more time than other meat. If you buy your pork ready salted, ask how many days it has been in salt; if many, it will require to be soaked in water before you dress it. When you cook it, wash and scrape it as clean as possible; when delicately dressed, it is a favourite dish with almost every body. Take care it does not boil fast; if it does, the knuckle will break to pieces before the thick part of the meat is warm through; a leg of seven pounds takes three hours and a half very slow simmering. Skim your pot very carefully, and when you take the meat out of the boiler, scrape it clean.