Put three or
four Bay-leaves under the meat, and bake it with Brown-bread in an earthen
pot close covered, and the edges of the cover closed with Paste. Let it
stand three or four days in the pickle; then eat it cold with Vinegar.
ABOUT ORDERING BACON FOR GAMBONS, AND TO KEEP
At Franckfort they use the following cautions about the Bacon they salt for
Gambons or sides to keep. The best is of male Hogs of two year old, that
have been gelt, when they were young. They kill them in the wane of the
Moon, from a day or two after the full, till the last quarter. They fetch
off their hair with warm-water, not by burning (which melteth the fat, and
maketh it apt to grow resty), and after it hath lain in the open air a full
day, they salt it with dry Salt, rubbing it in well: Then lay what
quantity you will in a tub for seven or eight days (in which time the Salt
dissolveth to water); then take it out, and wipe it dry, and hang it in a
room, where they keep fire, either on a hearth, or that smoak cometh out of
a stove into the room (as most of those rooms do smoak) but hang them not
in the Chimney, that the hot smoak striketh upon them; but if you have a
very large Chimney, hang them pretty high and aside, that the smoak may not
come full upon them.
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