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Pig's Cheek, Pickled

Split open a pig's head, take out the brains, cut out the snout, and chop off the upper bone, to make the cheeks a good shape. Rub the cheeks with salt, and let them lie for two or three days. Boil a handful of common salt, half a pound of bay salt, half an ounce of saltpetre, four ounces of moist sugar, and a pennyworth of cochineal in a pint of strong ale for a quarter of an hour. Pour the liquid, when cold, over the cheeks, and let them remain in it for a fortnight, turning and basting every day; then hang them in smoke for a week, when they will be ready for use. Probable cost of cheeks, 8d. per pound. Sufficient, one cheek for eight or ten persons.