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Updated: June 8, 2025
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. At Franckfort they use the following cautions about the Bacon they salt for Gambons or sides to keep.
If you make the shoulders into Gambons, you must have a care to cut away a little piece of flesh within, called in Dutch the Mause; for if that remain in it, the Bacon will grow resty. Spinage is the chief herb to have the juyce; Wheat also is very good, when it is young and tender.
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