Get about four pounds of gammon of bacon (it is not necessary that the bacon should be gammon, provided it is lean), and boil it with two onions stuck with three cloves each, one carrot, one turnip, a blade of mace, eighteen peppers, and a teaspoonful of mixed herbs, tied in muslin. When the bacon is cold, cover the top with raspings, and serve it with a salad composed of tomatoes and celery.

The vegetable should be blanched for a few minutes previous to being placed in the pot with the bacon.