How To Bake

Rub it well over with salt and saltpetre mixed; let it lie five or six days in the brine; then hang it up to smoke for five or six days. Take off the skin, put it into an earthen dish, and pour a little red wine over it; stick a few cloves in it, or beat them to powder, and rub them over it. When it has been in the oven a short time, take some hard biscuit, pounded with sugar, and spread it all over. Serve it up with gravy, and port wine sauce.

To Roast

Choose a small leg of fine young pork: cut a slit in the knuckle with a sharp knife, .and fill the space with sage and onion chopped, and a little pepper and salt. Score the skin in slices, but do not cut deeper than the outer rind. Put it at first a good distance from the fire, but baste it frequently to prevent its scorching: then, when about three parts done, rub the skin rather firmly with raw butter, after which flour it lightly, and put close to the fire to crisp the crackling. Apple sauce should be served with it.

How To Boil

Salt it eight or ten days, turning it daily, but do not rub it after the first. When it is to be dressed weigh it:' let it lie half an hour in cold water to make it white: allow a quarter of an hour for every pound, and half an hour over, from the time it boils up: skim it as soon as it boils, and frequently after, but do not boil it fast, or it will be hard. Allow water enough. Save some of the water to make pea-soup. Some boil it in a cloth, floured, which gives a very delicate look, but destroys the value of the liquor for making soup.