ksul-uasc-mscc213_016

in each hole, tie it up with,
twine and place it in an Iron
pot with 3/4 lb lard then put
the pot over some coals; have
them more, round it than ex-
actly under it, turn it every
1/2 hour, it will take 2 1/2 or
3 hours to cook, when done
take it out, skim off the fat
and add a little thickening,
and water for gravy, wine or
claret if purified. It is bet-
-ter to prepare the meat over
night, so that the seasoning
may penetrate into it.
[Excerp??unt? C?ores]