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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.
Kenelm Digby - The Closet of Sir Kenelm Digby Knight Opened

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.
Kenelm Digby - The Closet of Sir Kenelm Digby Knight Opened
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