nd serve it up.

SALT FISH PIE. Boil a side of salt fish as you would for eating; cut a
square bit out of the middle, about the bigness of your hand; take the
skin off the other, and take out all the bones; mince this very small
with six eggs boiled hard; season it with pepper, nutmeg, and beaten
mace, then slice the crumb of French rolls thin into a pan, pour over it
a quart of boiling milk, and let it stand to soak; in the mean time,
make a good puff paste, and sheet the dish all over; have in readiness
the quantity of two spoonfuls of parsley shred very fine, beat the bread
well together, then put in the fish and eggs, and chopped parsley; stir
all well together; melt about three quarters of a pound of butter, and
stir it into the ingredients, with a gill of Mountain; pour this into
the dish, lay the square piece of fish in the middle; lay on the lid,
and bake it an hour, or a little more.--You may make ling, or stock-fish
pie in this manner; but you are to observe, that all the skin is to be
taken off, and not to put a piece whole into the pie, according to this
receipt; but mince all the fish with the yolks of hard eggs, leaving out
the whites, and adding a large spoonful of made mustard when you stir
the ingredients together, before you put them into the pie.

SALT PORK. To a hundred weight of pork or beef, take ten pounds of
common salt, and half a pound of saltpetre. Let the meat be well cleaned
from those particles of blood which hang about it when cut into four
pound pieces: this is best done by washing it in salt and water, or
brine that has been used, provided it be sweet. Lay the meat in rows,
and rub the upper side moderately with salt; then place another layer of
meat, and repeat the operation as on the first layer. In this manner
continue the same proportion of salt and saltpetre, till the whole
quantity is heaped up in a tub, or some other vessel, not of lead, in
order to preserve the pickle from issuing from it. In this state it must
remain for three days, then turn it into another tub, sprinkling it
with salt in the act of turning the meat. When all is turned and salted,
let the pickle procured by the first salting, be slowly poured about the
meat. In this state let it remain for a week, and it will be excellent
for home use. If wanted for exportation, pack it in this state into
casks. But as the greatest care is required for its preservation, when
sent abroad, a layer of salt must first be put in