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Bath Chap, to Cook

The excellence of this well-prepared meat depends greatly on the soaking and boiling. If these be not properly attended to, it will be hard and unsatisfactory. Lay it in a pail of cold water, skin downwards, and let it remain one night. Scrub the chap with a small brush to cleanse it; put it into plenty of cold water to boil; make it come to a boil quickly, and then draw the pan aside to simmer. Time to simmer, from two to three hours, according to size. Skin, and garnish with any boiled green vegetable. Probable cost, 9d. per pound.