Pork, To Pickle
INGREDIENTS. - 1/4 lb. of saltpetre, salt. AVERAGE COST, 9d. per lb.
Cut suitable pieces for pickling directly the pig is cold, rub these with salt, and put them in a pan with a sprinkling of that and the saltpetre between the pieces; as it melts on the top, strew on more. Lay a coarse cloth over the pan, a board over that, and a weight on the board, to keep the pork down in the brine. If excluded from the air, it will continue good for nearly 2 years.
SEASONABLE. The best time for pickling meat is late in the autumn.
PORK PIES.