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Pork, Shoulder of, Marinaded

Lay a shoulder of pork in a deep earthen pan, pour over it half a pint of vinegar, and put with it a dessert-spoonful of salt, a tea-spoonful of bruised peppercorns, half a lemon, two onions sliced, a tea-spoonful of juniper berries, half a dozen cloves, and a bay-leaf. Let the pork lie in this pickle for five days, and turn and rub it every day. Take it up, drain it, cover it with oiled paper, and roast before a clear fire, though at some distance from it. Baste liberally with the strained pickle. For sauce, mix a quarter of a pint of the pickle with a quarter of a pint of cold water; add half a tea-spoonful of brown thickening, and a little pepper and salt if required. Serve in a tureen.