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To pot leg of beef

Boil a leg of beef till the meat will come off the bone easily; then mix it with a cow heal, previously cut into thin pieces, and season the whole with salt and spice; add a little of the liquor in which the leg of beef was boiled, put it into a cheese-vat or cullender or some other vessel that will let the liquor run off; place a very heavy weight over it, and it will be ready for use in a day or two. It may be kept in souse made of bran boiled in water, with the addition of a little vinegar.