_Cheshire-_Pye with _Pork._ From Mr. _R. J._
Take some salt Loin of Pork, or Leg of Pork, and cut it into Pieces, like
Dice, or as you would do for an Harsh. If it be boiled or roasted, it is no
matter; then take an equal quantity of Potatoes, and pare them, and cut
them into dice, or in slices. Make your Pye-Crust, and lay some Butter, in
pieces, at the bottom, with some Pepper and Salt; then put in your Meat and
Potatoes, with such seasoning as you like, but Pepper and Salt commonly,
and on the Top some pieces of Butter. Then close your Pye, and bake it in a
gentle Oven, putting in about a Pint of Water, just before it is going into
the Oven; for if you put in your Water over Night, it will spoil your Pye.
To bake _Herrings_ in an extraordinary manner. From Mrs. _M. N._ of
_Shrewsbury._
Take fresh Herrings, and when they are scaled and cleaned, put them in a
glazed earthen Vessel, where they can lie straight; then put in as much of
the following Liquor as will cover them, _viz._ an equal quantity of fine
pale and old strong Beer, with Vinegar, which is the best, or else all
Vinegar, or as some do, put two parts of Vinegar and one of Water; any of
these will do well. Then put in some Bay-Salt, such a quantity as you think
will season it to your mind, and to that a tenth part of Salt-Petre, which
will not make it salt, but give it a fine relish: to these put two or three
Bay-Leaves, a bunch of sweet Herbs, some Cloves, or _Jamaica_ Pepper, and
some whole Pepper; then cover your Pan, and bake it in a quick Oven, with
Bread.
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