—Put in a pan or tub five pounds of salt, three ounces of saltpetre, half a pound of brown sugar, for a joint weighing from ten to twelve pounds, rub it well with the above mixture three or four times, letting it remain in pickle for a week; it is then ready for cooking: half an ounce of peppercorns, or a few aromatic herbs, will vary the flavour.

Bound of beef, edgebone, breast, flanks, or ox tongnes, are the pieces generally salted; small legs, shoulders, and belly of pork, pig’s cheek and feet the same. Time your pickling according to size. For plain pickling, omit the sugar and saltpetre.