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Pig To Pickle Or Souse

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Take a fair fat pig, cut off his head, and cut him through the middle.

Take out the brains, lay them in warm water, and leave them all night.

Roll the pig up like brawn, boil till tender, and then throw it into an

earthen pan with salt and water. This will whiten and season the flesh;

for no salt must be put into the boiling for fear of turning it black.

Then take a quart of this broth and a quart of white wine, boil them

together, and put in three or four bay-leaves: when cold, season your

pig, and put it into this sauce. It will keep three months.











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