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61
To Pickle Pork
To Eight Gallons of Water, put two quarts of Bay Salt four quarts of common salt, half a pound of Salt Petre, four pound of Brown sugar, boyl altogether a quarter of an hour, scum it well, then pour it hot over your Pork or Hams, turn them every other day for three weeks.
Black Puddings
Two quarts of Oatmeal, put Milk & water to three parts of them & give them a boyl or two, over them close 'till next day, three pound of Beef Suet chop'd small, pepper salt, Penny royal, and Winter Savoury of each a little, three or four Leeks Thyme, Parsley, Beet, Spinage, all cut very small Store of fleck, Blood at discretion, when fill'd put them into boyling water, for a quarter of an hour. take em out & lay them in clean straw for a quarter of an hour, or 'till they are cold, then boyl them gently for another quarter of an hour and cover them as before. 
Potted Beef
Take your Beef & but about three quarters as much of the Fat of a loin of Veal, (or of Marrow) Cut the Beef into Pieces, lay one Layer of Beef, one of Fat, & one of Beef &c. till your Earthen Pot is full, cover it very close with Dough & set it in the Oven with Bread. when It is baked knock it all together, & with some Butter Pepper Nutmeg Cloves & Mace beaten with a little salt & salt Petre, put it into the Pot you would have it in, squeeze it down & let it stand till It is cold. Cover it close with Clarified Butter. An anchovy beat with it after the meat is baked is a great addition. 
High Legh

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61 To Pickle Pork To Eight Gallons of Water, put two quarts of Bay Salt four quarts of common salt, half a pound of Salt Petre, four pound of Brown sugar, boyl altogether a quarter of an hour, scum it well, then pour it hot over your Pork or Hams, turn them every other day for three weeks. Black Puddings Two quarts of Oatmeal, put Milk & water to three parts of them & give them a boyl or two, over them close 'till next day, three pound of Beef Suet chop'd small, pepper salt, Penny royal, and Winter Savoury of each a little, three or four Leeks Thyme, Parsley, Beet, Spinage, all cut very small Store of fleck, Blood at discretion, when fill'd put them into boyling water, for a quarter of an hour. take em out & lay them in clean straw for a quarter of an hour, or 'till they are cold, then boyl them gently for another quarter of an hour and cover them as before. Potted Beef Take your Beef & but about three quarters as much of the Fat of a loin of Veal, (or of Marrow) Cut the Beef into Pieces, lay one Layer of Beef, one of Fat, & one of Beef &c. till your Earthen Pot is full, cover it very close with Dough & set it in the Oven with Bread. when It is baked knock it all together, & with some Butter Pepper Nutmeg Cloves & Mace beaten with a little salt & salt Petre, put it into the Pot you would have it in, squeeze it down & let it stand till It is cold. Cover it close with Clarified Butter. An anchovy beat with it after the meat is baked is a great addition. High Legh