915. - Goose Hams

Are made by splitting the goose down the back, rubbing it with a quarter of an ounce of saltpetre, and then salting it well with common salt and coarse brown sugar; let it lie in pickle for ten days in summer and fourteen in winter, rub and turn it every day, roll it in sawdust and smoke it.

In Pomerania, on the shores of the Baltic, where vast numbers are cured, the breasts are prepared separately as hams, and being much dried in smoking, are always eaten without further dressing. In the fens of Lincolnshire the geese, when their feathers have been plucked, are also salted.

918. - Wiltshire Bacon

Sprinkle each flitch with salt; and let the blood drain off for twenty-four hours. Then mix one pound and a half of coarse sugar, the same quantity of fine salt, six ounces of saltpetre, and four pounds of coarse salt; rub this well on the bacon, turning and wetting it in every part, daily for a month; then hang it to dry, and afterwards smoke it ten days.

919. - To Cure Bacon Fob Larding And Braising

Take the fattest part of the pork, and to every ten pounds use one pound of pounded salt; rub it very well over; put the pieces one upon another upon boards, and lay boards with a heavy weight upon the top; leave it in a dry cool place for about a month; then hang it up to dry without smoking. The hardest is the best for larding; and bacon cured in this way is preferable for culinary purposes, since the saltpetre usually employed will turn veal or poultry red, when braised with any portion of the lean.

920. - Hog's Cheeks

Cut out the snout; remove the brains; and split the head, taking off the upper bone, to make the chowl a good shape; rub it well with salt; next day take away the brine, and salt it again the following day with three quarts of common salt, and a pound and a quarter of brown sugar; put into a gallon and a half of spring water; stir it until the whole is dissolved. This quantity will be sufficient for three pair of chaps; be careful to turn them in the brine at least every other day, and to keep them well covered. Dry them- in wood-ashes.

922. - Another Mock Brawn

Boil a pair of neat's feet very tender; take the meat off, and have ready the belly-piece of pork, salted with common salt and saltpetre, for a week. Boil this till nearly done; take out the bones, and roll the feet and the pork together. Then roll it very tight with a strong cloth and coarse tape. Boil it till very tender; then hang it up in the cloth till cold; after which keep it in a sousing liquor.

923. - To Keep Brawn, The Cambridge Way

To two gallons of water, put one pound of wheat-bran, and one pound of salt; boil one hour; when cold, strain it; and keep the brawn in it. In ten or twelve days fresa pickle will be required. If, by length of carriage or neglect, the brawn be kept too long out of pickle, make as above; and when rubbed well with salt, and washed with some of the pickle, it will be quite restored to its former goodness.

924. - Tc Pickle Pork

Take half a bushel of common salt, one pound of coarse salt, half a pound of saltpetre, and six pounds of coarse brown sugar; mate hams of the legs. Take the sides of the pork, and rub them well with common salt; lay a thin bed of salt in the tray, and place one of the sides in it; sprinkle with salt to cover it; lay the other sid3 on the top, and sprinkle it also. L(t them lie two or three days, rubbing the salt well in; then cover the whole with the other ingredients; and, as soon as he salt begins to give, rub them well in turn the sides frequently, and let then be covered with brine; it will be fit fcuse in six or eight weeks.