piece of beef or pork in soft water twenty-four hours, slice it in the room of the ham, and it will eat fine.
To make a Cheshire pork-pie for sea.
TAKE some salt pork that has been boiled, cut it into thin slices, an equal quantity of potatoes pared and sliced thin, make a good crust, cover the dish, lay a layer of meat, seasoned with a little pepper, and a layer of potatoes; then a layer of meat, a layer of potatoes, and so on till your pie is full. Season it with pepper; when it is full, lay some butter on the top, and fill your dish above half full of soft water. Close your pie up, and bake it in a gentle oven.
To make sea venison.
WHEN you kill a sheep, keep stirring the blood all the time till it is cold, or at lead as cold as it will be, that it may not congeal; then cut up the sheep, take one side, cut the leg like a haunch, cut off the shoulder and loin, the neck and bread in two, steep them all in the blood, as long as the weather will permit you, then take out the haunch, and hang it out of the sun as long as you can to be sweet, on I read it as you do a haunch of venison. It will eat very fine, especially if the heat will give you leave to keep it long. Take off all the suet before you lay it in the blood, take the other joints and lay them in a large pan, pour over them a quart of red wine, and a quart of rape vinegar. Lay the fat side of the meat downwards in the pan, on a hollow tray is best, and pour the wine and vinegar over it: let it lie twelve hours, then take the neck, breast, and loin, out of the pickle, let the shoulder lie a week, if the heat will let you, rub it with bay-salt, salt-petre, and coarse sugar, of each a quarter of an ounce, one handful of common salt, and let it lie a week or ten days. Bone the neck, breast, and loin; season them with pepper and salt to your palate, and make a pasty as you do venison. Boil the bones for gravy to fill the pie, when it comes out of the oven; and the shoulder boil fresh out of the pickle, with a prease pudding.
And when you cut up the sheep, take the heart, liver, and lights, boil them a quarter of an hour, then cut them small, and chop them very fine; season them with four large blades of mace, twelve cloves, and a large nutmeg all beat to powder. Chop a pound of suet fine, half a pound of sugar, two pounds of cur-
