To pickle roast Beef, Chine, Surloin, Rib, Brisket, Flank, or Neats Tongues.
TAke any of the foresaid Beef, as chine or fore-rib, and stuff it with penniroyal, or other sweet herbs, or par∣sley
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TAke any of the foresaid Beef, as chine or fore-rib, and stuff it with penniroyal, or other sweet herbs, or par∣sley
minced small, and some salt, prick in here and there a few whole cloves, and roste it; then take claret wine, wine vinegar, whole pepper, rosemary, and bayes, and time bound up close in a bundle, and boild in some claret wine, and wine vinegar, make the pickle, and put some salt to it, then pack it up close in a barrel that will but just hold it, put the pickle to it, close it on the head, and keep it for your use.