tina (09/02/82)
8 lbs. joint, dry pickle bay leaves, 2 lbs. flour, 1 lb. fat, salt. Take a joint that has been in pickle for 3 days, drain it, rub well with the dry pickle and let it stand 4 hours, then drain. Make a crust with the flour, fat and salt. Put the bay leaves on the meat, then completely enclose it in the crust and bake in a moderate oven for 5 hours. Allow to get cold, remove the crust, and serve. Dry Pickle for Meat (Plain) 1 lb. brown sugar, 1 oz. saltpetre, 2 lbs. salt, 1/2 oz. powdered cloves 1 oz. powdered allspice 1/2 nutmeg grated Mix all together and thoroughly rub into the joint daily for 14 days.