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

with common salt, and two ounces of saltpetre; let it lie a fortnight, turning it every day, then roll it very straight, and put it into a cheese press day and night, then take off the cloth and hang it up to dry in the chimney; when you boil it let it be boiled very well, it will cut in shivers like dutch beef. You may do a leg of mutton the same way. 152. _To make_ PULLONY SAUSAGES. Take part of a leg of pork or veal, pick it clean from the skin or fat, put to every pound of lean meat a pound of beef-suet, pick'd from the skins, shred the meat and suet separate and very fine, mix them well together, add a large handful of green sage shred very small; season it with pepper and salt, mix it well, press it down hard in an earthen pot, and keep it for use.--When you use them roll them up with as much egg as will make them roll smooth; in rolling them up make them about the length of your fingers, and as thick as two fingers; fry them in butter, which must be boiled before you can put them in, and keep them rolling about in the pan; when they are fried through they are enough. 153. _To make an_ AMBLET _of_ COCKLES. Take four whites and two yolks of eggs, a pint of cream, a little flour, a nutmeg grated, a little salt, and a jill of cockles, mix all together, and fry it brown. This is proper for a side-dish either for noon or night. 154. _To make a common quaking_ PUDDING. Take five eggs, beat them well with a little salt, put in three spoonfuls of fine flour, take a pint of new milk and beat them well together, then take a cloth, butter and flour it, but do not give it over much room in the cloth; an hour will boil it, give it a turn every now and then at the first putting in, or else the meal will settle to