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VINDALOO (an Indian dish)

Take four pounds of young fat pork, freshly killed, and not washed. If water be used in any form the meat will not keep. Cut it up into square pieces, of two inches or thereabouts, and rinse them in good vinegar. Rub each well over with curry-powder, steep them in good French vinegar to cover for twenty-four hours, with half a tea-spoonful of salt. Heat some good mustard oil in a copper pan; when it begins to smoke put in four table-spoonfuls of curry-powder, mixed into a paste with vinegar; add a heaped table-spoonful of pounded garlic, and the meat, with the vinegar in which it was steeped. Then put in salt to taste, a tea-spoonful of peppercorns, and four bay-leaves, and cook until the meat is quite tender. Set it by until cold, then put the meat in a perfectly-dry jar of earthenware. Pour in the oil in which it was cooked, to come an inch or two above the meat. Secure with a stopper and tie over with bladder.