English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

strew over it a little pepper, and bake it in a deep dish, put to it a pint of water, and half a pound of butter; you must bake it in puff-paste; but lay no paste in the bottom of the dish; when you send it to the table send it without a lid. It is proper for a top or bottom dish either summer or winter. 101. _To make a_ NEAT's TONGUE PIE. Take two or three tongues, (according as you would have your pie in bigness) cut off the roots and low parts, take two ounces of saltpetre, a little bay salt, rub them very well, lay them on an earthen dish with the skin side downwards, let them lie for a week or ten days, whilst they be very red, then boil them as tender as you would have them for eating blanch and season with a little pepper and salt, flat them as much as you can, bake them in puff paste in a deep dish, but lay no paste in the bottom, put to them a little gravy, and half a pound of butter; lay your tongues with the wrong side upwards, when they are baked turn them, and serve it up without a lid. 102. _To broil_ SHEEP or HOG's TONGUES. Boil, blanch, and split your tongues, season them with a little pepper and salt, then dip them in egg, strow over them a few bread-crumbs, and broil them whilst they be brown; serve them up with a little gravy and butter. 103. _To Pickle_ PORK. Cut off the leg, shoulder pieces, the bloody neck and the spare-rib as bare as you can, then cut the middle pieces as large as they can lie in the tub, salt them with saltpetre, bay-salt, and white salt; your saltpetre must be beat small, and mix'd with the other salts; half a peck of white salt, a quart of bay-salt, and half a pound of saltpetre, is enough for a large hog; you must rub the pork very well with your salt, then lay a thick layer